Mustard Microgreens Raita: A 10-Minute Recipe
Mustard microgreens have the sharp, nose-tingling bite of mustard, in a tender little leaf. Cool curd tames that heat beautifully, which is why raita is our favourite way to use them. It takes 10 minutes and goes with parathas, biryani or plain dal rice.
Ingredients
Serves: 3 · Prep: 10 min · Cook: 2 min
- 1½ cups thick curd, whisked
- ½ cup English mustard microgreens, chopped
- 1 small cucumber, grated and lightly squeezed
- ½ tsp roasted cumin powder
- Salt and a pinch of black salt
- Optional tempering: 1 tsp oil, ½ tsp mustard seeds, a few curry leaves
Method
- Whisk the curd until smooth.
- Add the grated cucumber, roasted cumin, salt and black salt. Mix well.
- For a South Indian touch, heat oil, splutter mustard seeds and curry leaves, and pour over the raita.
- Stir in the chopped mustard microgreens just before serving, keeping a few on top as garnish.
How to use mustard microgreens
- Raw, in small amounts: they are strong, so use them like a garnish rather than a salad base.
- On hot food: scatter over dal, khichdi or egg bhurji right before eating.
- In sandwiches: a few sprigs instead of mustard sauce.
Pairs perfectly with our methi microgreens paratha.
Get them fresh: Veda grows microgreens in Bangalore and delivers them freshly harvested. Browse all our greens or get a weekly microgreens box so you always have some in the fridge.