When I was sifting through my archives I realised that I haven't posted a single raitha recipe! Raitha is nothing but a yogurt (curd) based accompaniment to flavoured one pot rice dishes such as pulaos and biryanis. I guess I have just assumed that everyone knows to make a raitha. After all, all you need to do is whisk some yogurt and throw in some finely chopped green chillies, onions or cucumbers or tomatoes or whatever you please to make a simple raitha that will go well with any biryani or pulao of your choice, isn't it? Well, I don't experiment a lot with raitha recipes as I always focus on the rice dish. After slaving over it for hours who really has the time to think of an equally elaborate raitha? Not me! But recently, I came across a lovely raitha that had some coarsely mashed boiled potatoes in it and it tasted simply great!
This recipe was shared by my co sister Sumana and served with love when we visited her place last July. I made a mental note to take the recipe from her and forgot about it later. Just last month when I was busy gathering some veg recipes for Lent did I remember it and promptly asked her for the recipe.
This raitha goes well with anything simple. It may be too heavy if you pair it with heavy duty meat biryanis, but its your call. It tastes great with simple seasoned (tempered) rice dishes such as lemon rice or puliogre so do give it a try!
Prep time: 15 mins | Cook time: Nil | Serves 4
For the tempering:
- 2 medium-big potatoes (approx 350 grams)
- 1 cup thick yogurt (set curds/dahi)
- 1/2 cup (approx) water (to dilute the curds) or simply use 2 cups of thin curds
- salt to taste
- 2-3 teaspoons ghee or oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (black gram dal)
- 2 fat pinches of hing (asafoetida)
1. Wash the potatoes and pressure cook them in sufficient water & salt for about 5-6 whistles. Remove the cooker from the heat and let it cool to room temperature. Peel the potatoes and mash them coarsely. There is no need to mash them fine, a few lumps will give the raitha a good texture. Place the mashed potatoes in a serving bowl
2. In another bowl whisk the yogurt till smooth. Add enough water to give it a loose, creamy consistency. Add salt to taste and then pour this mixture into the bowl containing the mashed potatoes.
3. Heat ghee or oil a small pan for tempering and add the mustard seeds. When they stop spluttering, add the urad dal and stir until it turns golden. Toss in the hing and immediately pour this mixture over the potato raitha. Serve with pulaos or biryanis.