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:

1. Beat curds in a deep salad bowl. Add cumin powder, salt, sugar, chilli and mix well.
2. Add all prepared vegetables, peanuts, mix to blend well.
3. Chill well till required.
4. Heat oil in a small crucible or tempering spoon.
5. Add cumin seeds and allow to splutter.
6. Pour the sizzling tempering over raitha.
7. Garnish with chopped coriander.

Recipe courtesy of Saroj Kering