Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Raita is a delicious Indian side dish that is made by combining curd or yoghurt with any raw or cooked vegetable or fruit as well as spices. Although it is traditionally served as a side dish, it also makes a tasty and healthy snack.
Tadka literally means tempering. This particular recipe is for a potato raita tempered with spices. Try it and give your feedback.
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For the raita:
- 1 cup / 200 grams thick dahi (yoghurt), whisked until smooth
- 1 tsp roasted jeera (cumin seed powder)
- 1 tsp finely chopped fresh mint or 1/4 tsp pudina (mint powder)
- 1/4 tsp red chilli flakes
- 1/4 tsp black pepper powder
- 1/4 tsp kala namak (black salt)
- 1/4 tsp normal salt
- 2 tsp chopped hara dhania (cilantro)
- 2 medium potatoes, boiled and chopped small
For the tadka (tempering):
- 1 tsp oil
- 1/2 tsp rai (mustard seeds)
- 1/2 tsp grated ginger
- 7-8 kadhi patta (curry leaves)
- 1-2 green chillies (optional)
- chopped hara dhania, for garnish
- In a large bowl add the whisked dahi and all of the spices listed in the raita section of the ingredients (do not add the tadka spices). Mix well. Add in the boiled potato pieces and mix again.
- Slightly heat oil in a tadka pan on low heat. Add in the rai, kadhi patta and green chillies. Stir until the rai starts to crackle.
- Remove from heat and pour the tadka over the dahi-spice mixture. Mix well and garnish with a little hara dhania.
- Place in the refrigerator to chill. When ready, serve with rice or roti.
© 2022 Rajan Singh Jolly