Serving
(click to enlarge)

Potato & Yogurt Salad
India
  -   Aloo Rayta
Serves:
Effort:
Time:
DoAhead:  
4 side  
**
1-1/2 hr  
Total
Raytas make wonderful side dishes to moderate spicy Indian food. This one is more substantial (though a little less cooling) than the Cucumber version and can serve also as a low calory potato salad.



2
3
1
1-1/2
2
1/2
1/2
2
1/2
1-1/2
2
#
oz

T
t
t
t
T
t
c
T
Potatoes (1)
Onion
Chili Serrano
Oil
Mustard seeds
Cumin seeds
Salt
Cilantro
Coriander seeds  
Yogurt (2)
Lemon Juice
Prep   -   (1-1/2 hr - 20 min work)
  1. Peel POTATOES and dice smallish. Put them in a pot with water to cover and bring to a boil. Simmer until just cooked through. Drain and cool.
  2. Chop the ONION and CHILI fine. Mix.
  3. Chop the CILANTRO small.
  4. Grind Coriander Seeds.
  5. Squeeze Lemon Juice.
  6. In a sauté pan heat Oil and stir in Mustard Seeds and Cumin Seeds. When the Mustard seeds are popping well, stir in Onion mix. Fry stirring until the onions are translucent, then turn off the heat.
  7. When the Onions have cooled a bit, stir in Potatoes until well coated with the seeds. Let cool.
  8. When all is cold, stir in the Salt, Cilantro, Coriander, Yogurt and Lemon Juice. Chill thoroughly.
NOTES:
  1. Potatoes:   General purpose potatoes like White Rose, or red potatoes will work fine.
  2. Yogurt:   Use a light, tart yogurt, not a heavy or bland one.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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