Ingredients
Sweet potato boiled and chopped
|
1
|
Potato boiled and chopped
|
1
|
Cucumber chopped
|
1
|
Waterchestnuts boiled, peeled and chopped
|
4-5
|
Fresh thick curds
|
1 cup
|
Corainder finely chopped
|
1 tbsp
|
Green chilli finely chopped
|
1 small
|
Whole roasted peanuts
|
1 tbsp
|
Cumin seed powder
|
1/2 tbsp
|
Cumin seeds whole
|
1/2 tbsp
|
Salt to taste
| |
Sugar to taste
| |
Ghee
|
1 tbsp
|
Method
- Beat curds in a deep salad bowl.
- Add cumin powder, salt, sugar, chilli, 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, allow to splutter.
- Pour sizzling tempering over raitha.
- Garnish with chopped coriander.
