Aloo/Potato Raita

This is a simple and tasty aloo/potato raita that makes a humble side or a great snack. This is loaded with flavors from yogurt, ginger, green chilies, and the tempering, and provides a soothing and easy to make dish for summer.

Trust me, this recipe is so easy to make. I prefer to cook the potatoes with a little salt and add the remaining salt to the yogurt. This way the potatoes will also have the flavor from salt. If you forgot to add, no worries. Sprinkle the salt on cooked potatoes and let it soak up the flavors. Potatoes are amazing in absorbing salt and this idea would work great too.I prefer to keep the ginger and Thai pepper fresh. They can also be added to the tempering mixture if preferred. In anyways, this simple aloo raita is so easy to make! And flavorful!

I prefer to make sides that are easy to make and not demanding when the mercury goes up. Yogurt is a soothing nourisher and raitas make a perfect side. This raita stands out because of the ingredients defining the flavors.

Potatoes - Who doesn’t love potatoes? Though carb rich, a little of this spud gives nourishment when you do not want to cook on the stove for a long time. Cooking potatoes can be done easily in a pressure cooker, microwave, or airfryer. Leftover potatoes can also be used.

Yogurt - Fresh homemade yogurt works great. Store bought yogurt can also be used.

Salt - Adds flavor.

Ginger - Fresh ginger gives a texture bite and gives a spicy pungent flavor pairing well with tangy yogurt and meaty potatoes.

Thai green chilies - This adds to the spicy kick. The quantity of the Thai peppers/chilies can be adjusted as per heat tolerance.

Cilantro - This herb boosts the aroma and flavor.

Tempering - Tempering is a way of enhancing flavor by frying some spices and adding it to the cooked food at the final stage. Dried red chilies, mustard seeds, curry leaf, along with asafetida gives the perfect flavor and aroma to this simple raita.

What can this be served with?

Aloo raita is best to serve with everyday roti, pulao, or any cooked grains like this Ginger Garlic Quinoa, or Veggie Paratha. This can be a part of any feast. This is a no onion no garlic recipe and fits well with many diets. This being a crowd pleaser is a great choice to make for home or for any occasions.

How many servings does this recipe make?

This raita makes four servings. When served as a snack, this will be great for 1 or 2 people depending on individual portion preference. But I can guarantee that you’ll need to make more of this raita as it would be loved by everyone and there would be definite requests for more helpings.

Raitas, made with some fresh veggies and yogurt with added flavorings are a major part of our side, like this Roasted Eggplant Raita. I love to relish them as a snack. They can be herb rich, like this cilantro raita. Yet another favorite of ours is this Garbanzo Beans and  Mint Raita, a protein rich, side or snack. We love to have it as our meal during summer. Fresh yogurt tends to become sour easily as temperature increases. So, during this season, raitas, Kadhi, Pakora Kadhi, Morekuzhambu, Buttermilk Rasam, morekootu, Bhagalabath are often made in our households.These recipes utilize the buttermilk and also provide health benefits while providing nutrition.  Yogurt also gives a cooling and soothing effect to beat the heat. Lassi and yogurt based smoothie bowls are a great choice too.

During peak summer a cup of simple and spiced buttermilk is a must. This quenches thirst as well as gives nutrition to tolerate the exhaustion caused by excessive heat waves. Lemonades are also a great choice to have during summer. Strawberry Lemonade, Mango Ginger Lemonade, Nannari Sarbath, Limonana are our favorites which you would love too.

Ingredients 

Serves 1-4

Aloo/ potatoes - 1 medium (1 cup)

Salt - 1/2 tsp

Ginger - 1 tsp, chopped finely 

Thai green chilies - 2 or 3, finely e

Yogurt - 1 cup

Cilantro - 1-2 tbsp, chopped, for garnish

For Tempering

Oil 1.5 tsp

Dried red chili -, torn

Mustard seeds - 1/2 tsp

Asafoetida - 1/4 tsp

Curry leaves 1 sprig

Method

Cook the potatoes with a little salt. Peel and dice them.

Add the fresh yogurt to a bowl. Add in the diced and cooked potatoes, salt, ginger, and green chilies. Mix.

Heat oil in a pan over medium flame. Add the torn red chilies followed by mustard seeds. When it splutters, add the asafetida and curry leaves. Fry for 10 seconds. Pour it onto the raita.

Transfer to a serving bowl, garnish with cilantro. Serve with grains or roti.