Ingredients:
• 1 sweet potato, boiled, chopped
• 1 potato, boiled, chopped
• 1 cucumber, chopped
• 4-5 Water Chestnuts (singhara), boiled, peeled and chopped
• 1 cup fresh thick curds
• 1 tbsp coriander, finely chopped
• 1 small green chilli, finely chopped
• 1 tbsp whole roasted Peanuts
• 1/2 tsp Cumin seed powder
• 1/2 tsp Cumin seeds whole
• salt to taste
• Sugar to taste
• 1 tsp oil
Method:
- Beat curds in a deep salad bowl. Add cumin powder, salt, sugar, chilli and mix well.
- Add all prepared vegetables, peanuts, mix to blend well.
- Chill well till required.
- Heat oil in a small crucible or tempering spoon.
- Add cumin seeds and allow to splutter.
- Pour the sizzling tempering over raitha.
- Garnish with chopped coriander.
Recipe courtesy of Saroj Kering