Aloo ka Raita

What makes this dish special

This aloo ka raita is a unique and flavorful accessory to any Indian meal. It's a no-onion, no-garlic recipe, making it perfect for fasting days like Navratri or any day you want a light and refreshing side dish. The combination of mashed potatoes, spices, and yogurt creates a creamy and satisfying texture. The tempering of mustard seeds, curry leaves, and red chilies adds a burst of flavor and aroma. This raita is versatile and pairs well with pulao, vegetables, or even dry bhujia. It's a simple yet delicious way to elevate your meal.

Recipe

Ingredients:

• 2 cups beaten dahi (yogurt)
• 1 cup boiled aloo (potato), mashed
• Salt to taste
• 1/2 tsp kala namak (black salt)
• 1/2 tsp jeera powder (roasted cumin powder)
• 1/4 tsp red chili powder

For Tempering:

• 1 tsp oil (flavorless and odorless)
• 1/2 tsp kali sarson (black mustard seeds)
• 8-10 curry leaves
• 2 red chilies, whole (broken into half)
• 1/4 tsp Kashmiri red chili powder

For Garnishing:

• 1 tsp coriander, finely chopped

Instructions:

1. In a tadka pan, heat the oil. Once hot, add the whole red chili and sarson.
2. Once it splutters, add all the other ingredients, except the red chili powder. Saute for a few seconds.
3. Turn off the flame and add the Kashmiri red chili powder. Mix well and keep aside to cool.
4. In a bowl, mix the aloo with all dry spices.
5. Add the beaten curd and mix well.
6. Pour the cool tadka on top.
7. Garnish with chopped coriander and serve chilled.

Tips:

• Prepare the tempering ahead of time and let it cool to room temperature before adding it to the yogurt to prevent the yogurt from becoming sour.
• Mix the spices with the mashed potatoes before adding the yogurt for a more even distribution of flavor.
• This raita should be thick, so use more potatoes than yogurt.

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