Potato Raita is a simple yogurt salad that can be served with any dry
vegetable curry and rice or chapathi. It can also serve as a quick
curry for roti. This raita goes very well with rice and South Indian
dal chutneys.
Servings: 2-3 Cooking Time: 10
minutes
Ingredients
1 cup potatoes, cut into small cubes and
boiled with a little turmeric powder or
just boiled and peeled
2 cups plain yogurt
1 red chilli, broken into a couple pieces (adjust to
taste)
1 1/2 tsp urad dal (split black gram)
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds (rai)
4-5 curry leaves
2 tsp vegetable oil for seasoning
Salt to taste
Preparation
In a medium bowl, mix the boiled potato pieces and
yogurt with 1/4 cup water and some salt. Or you could mash the potatoes
and add it to the yogurt to make it more like a potato salad. Adjust
the water to get the consistency you want.
Heat oil in a small pan. Add the urad dal and fry
until golden brown. Add the cumin and mustard seeds as the dal starts
to brown, and fry for a few seconds.
As the seeds start to pop, add the red chilli pieces
and fry until lightly browned. Add the curry leaves and fry for a
second. Pour this seasoning over the yogurt and stir well.
