The Indian condiment, Raita (raitha), is based on yoghurt and is savoured as an accompaniment with Indian breads and rice preparations. This preparation of the yoghurt, as in a raita, is seasoned with herbs, spices and mainly coriander leaves. This dish has a cooling effect on the taste buds that makes it a good foil for spicy Indian dishes. The main ingredients of the dish, which can be altered, are at times an experiment to the chef/maker. The varieties of raitas found in the Indian cuisine are interesting and appetising. Enjoy the Aloo raita!
- 2 cups (whipped/beaten) yoghurt
- 2 medium size potatoes- boiled, peeled and cubed
- ¼ tsp red chilli powder
- 1tsp roasted cumin seeds – powdered coarsely
- Salt to taste
- 1 green chilly finely chopped
For the garnish:
- Finely chopped coriander leaves
- A pinch of red chilli powder
- A pinch of roasted and coarsely ground cumin seeds
- A few fine pieces of green chilli
- Whisk yoghurt till smooth and thick (if thin consistency is preferred add little water or use the whey in the curd).
- Add salt, red chilli powder, green chilli and cumin powder.
- Add potato cubes and stir gently, ensure not to break up the potato pieces.
- Garnish with coriander leaves, red chilli powder, cumin powder (coarsely ground) and green chilli.
- Serve cold or at room temperature.
- Savour with rotis/naans/ paranthas or rice preparations.
Preparation Time: 10-15 minutes
Potatoes boiled and refrigerated over night taste better in the raita.