Onion Tomato Riata
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 cup curd – dairy or vegan
1 medium sized onion, finely chopped
1 medium or large sized tomato, finely chopped
1 green chile finely chopped (optional)
1 or 2 tsp chopped mint leaves
a pinch or ¼ tsp of red chili powder
¼ or ½ tsp roasted cumin powder
½ or 1 tsp chaat masala (optional)
few coriander leaves for garnishing (optional)
few mint leaves for garnishing
black salt as required
Instructions:
Serves: 2-3
Wash the onion, tomatoes, mint leaves and green chile. Finely cut them into small pieces. Whisk the curd. Add the finely chopped onion, tomato, mint leaves and green chile in the curd. Add salt and all the dry spice powders mentioned above. Mix them well. Garnish the onion tomato raita with mint or coriander leaves and serve with pulao, biryani.
From vegrecipesofindia.com