Serving
(click to enlarge)

 Potato & Yogurt Salad
India - Aloo Rayta.
Serves:
Effort:
Time:
Preprep:		 4 side
easy
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, waxy
Onion
Chili Serrano
Oil
Mustard seeds
Cumin seeds
Salt
Cilantro
Coriander seeds
Yogurt
Lemon Juice
    Prep
  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 and mix.
  3. Chop the CILANTRO small.
  4. Grind CORIANDER SEEDS.
  5. Heat the OIL in a sauté pan and add the MUSTARD SEEDS and CUMIN SEEDS. When the Mustard seeds are popping well, add the Onion Chili Mix. Sauté until the onions are translucent, then turn off the heat.
  6. When the Onions have cooled a bit, add the Potatoes and stir until they are well coated with the seeds. Let cool.
  7. When all is cold, stir in the SALT, Cilantro, Coriander, YOGURT and LEMON JUICE. Chill thoroughly.
NOTES:
  1. Use a light, tart yogurt, not a heavy or bland one.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch

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