You might have tried a variety of south Indian dishes but today I am talking about the simple but unusual south Indian potato raita. Most Indians cherish with different types of raitas’ like boondi raita, fruit raita, ghiya (Bottle gourd) raita, bhathue (Chenopodium) ka raita, onion and tomato raita, mix vegetable raita, cucumber raita, pineapple raita and many more.
But this Potato Raita has its own uniqueness. It is delicious not only because it is cool and spicy but because it is an instant and easy recipe to make. Here is the step to step procedure to make this refreshing and unusual raita.
2 Medium sized potatoes
2 cups yogurt
1 tsp chilli powder 1/2 tsp
1 tsp cumin powder (roasted)
1 tsp mint leaves
1-2 green chilles
Oil for deep frying
1/2 tsp black pepper powder
Black salt to taste
Preparation for Potato Raita
First take the potatoes and boil them. After boiling them let them cool down then peel the potatoes and cut them into pieces. Now take a kadai and put sufficient oil to fry these potatoes cubes. Now when the oil is enough hot lower the gas flame and slowly put these potato cubes. Deep fry these potatoes till golden brown. Remove from the flame and drain the excess oil on an absorbent paper.
Take another pan and put some cumin seeds in it and roast on a medium flame. Once they turn dark brown in color quickly put off the gas and remove them from the pan. Let them cool down and roughly crush them to make a grainy powder. Take fresh mint leaves and green chilles and blend in a mixer/blender to make a coarse paste.
Procedure to Make Potato Raita
Take a large mixing bowl and put the curd in it and whip it continuously till it becomes smooth and fluffy. Now add some roasted cumin powder, black pepper powder, black salt, red chilli powder and paste of fresh mint leaves and green chilies. Combine them altogether and finally add the fried potatoes and mix gently. Now that your potato raita is ready lets temper it to make a typical south indian potato raita.
Few curry leaves
¼ tsp mustard seeds
1-2 slit green chilles
¼ tsp Asafoetida (Hing)
¾ tsp of Oil
Heat oil in a small pan and add mustard seeds once they start spluttering add asafoetida, curry leaves, slit green chilles. Let this tadka cool down then pour over the prepared raita. Garnish with fresh coriander leaves and sprinkle some roasted cumin powder and red chilli powder again and refrigerate for about 1-2 hours before serving. Serve it cool with parathas, plain rice, pulav or just enjoy it as a cold salad.
1. Whip the curd nicely with a hand mixer to bring the creamy texture of the curd.
2. You can simply boil the potatoes, mash them and use them to make this raita.
3. If the raita is too thick add a little milk to adjust the consistency.
4. You can make it spicier as per taste.
5. You can add a small amount of sugar if you want your raita sweet and sour.
Here is my way of making this unusual and refreshing Potato raita even you can try this recipe at your home and share your experiences. Till then Happy Eating!