October 2, 2013

Potato Raita

Raita is a yogurt sauce seasoned with spices and herbs.  In South India the traditional yogurt is called pachadi. Raita is served as a side dish to be eaten with different main course dishes.  This recipe was given by my cousin Shyamala and I have added an additional twist to her recipe.

Potato Raita


Boiled potato - 1 medium mashed
Yogurt - 3 cups
Ginger grated - 1 inch
Green chillies chopped - 2 or more (to taste)
Mint Chutney - 1 tsp
Salt to taste

Olive oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 strand
Asafoetida - a pinch
Garlic - small piece (optional)

Cilantro leaves chopped - 1 tsp
Boondi - 2 tsp

1.  Mash the boiled potatoes.
2.  Whip the yogurt and add grated ginger, chopped green chillies, mint chutney and salt.
3.  Combine the boiled potatoes, yogurt mixture.
4.  Make a seasoning of mustard seeds, curry leaves and asafoetida. 
5.  Pour the seasoning on the raita.
6.  Garnish with boondi and chopped cilantro.