Saturday, April 9, 2011

Dandelion Raita*

Made from dandelion stems pulverized with Greek yogurt, coconut milk, salt, sugar and lemon
This is a great condiment.
The bitterness of dandelions easily compliments the tang, creaminess, salinity and acidity of the other ingredients.

Tonight, it was paired with honeycomb tripe (which was pressured cooked in coconut milk) curried chickpeas and peanuts for a last minute dinner.

*Alternate Post title: Paperback Raita

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