These days it’s started getting hot quite early on in the year; this year it started heating up since mid-February itself. Curd is high on my “must have food” for the hot summer days ahead. I am planning on trying different raitas in the next 3 months. I decided to start with sabudana and cucumber raita recipe. This raita recipe is inspired by the sabudana pachadi my dad used to make.
Dad didn’t like curd so he used to make this pachadi using milk and fresh cream. Now I hated cream (actually still do) but pachadi was the one thing in which I didn’t mind the taste of cream. I made this pachadi using curd however, which is how it’s commonly made. Plus like I said curd is great for summer. Dad would use soaked sabudana directly in pachadi; I boil it to make it softer and translucent. I read that in one recipe on the Internet; the result was nice fluffy sabudana in a cooling raita. This is a fasting or vrat recipe, and is also quite filling as a mid-meal snack. If eaten in good quantity it can keep you full for a good 2-3 hours at least. Here’s it’s recipe….