This Chempu Raitha is my imaginary invention. Yet to be really made. Chempu Saambhar, Chempu Pulissery, Chempu Puzhukku  etc. are made in our house. So I conceived that A “Special Chempu Raitha” is a healthy and a tasty possibility.  

Essential Ingredients  

chempu  ~ 250 to 450 gms ~  roughly three or four if it is small or one or two if the chempu is seema chempu and large!

thayirru { tayir } (dahi) [ quality curds ] ~ 150 to 350 gms

[ depending upon how you want the relative density of chempu+curds to be ]

uppu { uppu } ( namak ) [ Salt ] as required.  

manjal podi { manja podi } ( haldi powder ) [ Turmeric powder ] ~  1/4 teaspoon

For The Garnish 

kothamalli ila { kothamalli ilai } ( kothmeer ) [ fresh coriander leaves ]

AND/OR  

pudina ila  { pudina ilai } ( pudina ) [ mint leaves]  

AND/OR  

seema malli ila { seema malli ilai } ( aju-mood ) [ parsley leaves ]   

[ as required roughly about 1to 2 Tablespoons finely cut ]

pacha mulaku { pachai milagai } (kacha mirchi )  

                                              [ green chillies ] ~ 1 or 2

kaduku { kadugu } ( rai ) [ mustard seeds ] ~1 teaspoon

jeerakam { jeeragam } ( jeera )  [ cumin seeds ] ~1 teaspoon

venna { vennai } ( makhan ) [ butter ]  ~ 1 table spoon

[ to fry the mustard and cumin  seeds  ]

Preparation  

Boil the chempu with a quarter spoon of turmeric till they turn soft. Peel their skin. Be careful not to burn your fingers! Wait for the boiled chempu to cool down! Mash the chempu  or cut it into small pieces

Take a clean suitable vessel and large spoon

Mix the mashed/cut chempu and curds add the salt ~ Raitha is essentially ready!

Cut the chillies into tiny pieces take enough coriander leaves and mix with the Raitha.

Fry the butter and put the mustard and cumin seeds ~ Don’t burn!

Put the fried garnish to the tentative Raitha. Don’t stir.  

But stir before serving !

The Exotication of Raitha ~  

The Saffron Nut Paste-Method  ~ 

To make the Raitha exotic ,50-150 Gms of Badam[ Almond ] Pista, Cashew and two pinches of saffron in various proprtions made into a fine paste and may be added to the Raitha as the cut chempu and curd  are being mixed together. Kismis [Dried grapes] and other nuts available may be used too ! Also, A tablespoon honey may be added.  These Exotic version-[s] of Chempu Raitha  may be named “Neo-Kashmiri-Pandit Narayanan Chempu Raitha-(s)” !!