Aloo Raita - Potato Salad

aloo curd raita
Boiled Potatoes in yogurt or curd sauce.  Less spicy, easy recipe for potato lovers.

Potatoes - 2 big (Russet)
Yogurt/Curd - about 1 cup
Cilantro/Coriander Leaves - few sprigs
Green Chillies - 4
Chat Masala - 1/8 tsp (optional)

Mustard Seeds - 1/2 tsp
Curry Leaves/Kadipata - a sprig
Asafoetida/Hing - 1/4 tsp
Dry Red Chillies - 1

1. Boil and peel the potatoes.  Dice them into bite size pieces.  Medium chop green chillies.
2. Blend curds, chat masala, salt and cilantro leaves in a blender/mixer for few seconds. 
3. Chat Masala adds sourness, so skip if you dont want the curds gravy to be too tangy.  You can add little sugar or jaggery as well.  And if you like it hot, blend the green chillies with yogurt.  Substitute yogurt with buttermilk for lesser calories.
3. In a mixing bowl, add yogurt, chopped green chillies and diced potatoes.  Mix well.
4. For tempering/tadka, heat 1 - 2 tsp oil in a pan.  Add mustard seeds, curry leaves, asafoetida and (cracked) red chillies.  When mustard seeds pop, turn off the heat.  Pour this tempering over the potatoes and mix well.  The potatoes tend to absorb the curds, so add more curds if required.
5. Serve Aloo Raita as a side dish with rice or chapati.


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