“Raitas made with yogurt and a vegetable are eaten all over northern, western and southern India, as is lassi or buttermilk – chaas,” says bestselling author and restaurateur Camellia Panjabi.
“But in Kerala, a raita, lassi or chaas is always ‘seasoned’ with hot coconut oil in which some key ingredients are lightly fried. They even make a buttermilk curry, known as moru curry.”
