Aloo Raita / Indian Potato Yogurt Dip

Potato is one of the limited vegetables that is allowed during fasting in some parts of India. Plantain, sweet potato, colocasia, bottle gourd, pumpkin, cucumber, raw papaya and yam are the other ones. Fruits, dairy products and a few spices are allowed as well. I made this quick and nutritious raita using aloo / potato and other allowed 'vrat' ingredients.

Freshly made, full fat yogurt is what used in raita preparations but I went with fat-free yogurt as that is what eaten at our home. Sendha namak / saindhava lavanam / rock salt is used instead of regular salt during fasting in some parts of India and that is what I have used in this raita. Regular salt can be added if not following the fasting diet. 

The raita can be made just with the base recipe I mentioned below, without adding any optional ingredients, the one which I personally prefer. Cumin powder and black pepper are 'allowed' during fasting and I have added those as well to my raita bowl as my husband absolutely loves them. 

My husband always sprinkles chili powder, black salt and chaat masala to any raita I make and he enjoyed this raita adding those to his portion. Some consume these spice powders and some don't while fasting and so they can be added accordingly. I personally don't prefer that much of spices in my raita and omit them. 

Ingredients:

1 cup peeled and cubed potato cubes

1 tsp. oil

1/2 tsp. cumin seeds

1 spicy green chili, finely chopped

1 cup yogurt (I used homemade fat-free yogurt.)

Sendha namak / rock salt to taste or use regular salt

1 tsp. grated ginger

Minced cilantro to garnish

Optional ingredients that can be added if fasting:

1/2 tsp. toasted and ground cumin 

Ground black pepper to taste 

Optional ingredients that can be added if not fasting:

Chili powder

Black salt 

Chaat masala 

Directions:

* Cook potatoes adding water as needed, in a microwave or on stove-top until done. Drain them and keep aside. Mash the potato when they come to room temperature.

* Heat oil in a small pan and add cumin seeds. When they start to change color, add green chillies and sauté for 20 to 30 seconds and turn off the stove.

* Add yogurt and sendha namak / rock salt to a bowl. (Use regular salt if not fasting.) Beat the yogurt with a spoon for a smooth consistency.

* Add the mashed potatoes, cumin -green chili tadka, grated ginger and minced cilantro to the bowl. Mix them with a spoon to combine. (One can certainly stop at this point and serve this.)

* Add ground cumin and black pepper if preferred and stir to combine. (These are allowed during fasting.)

* Chili powder, black salt and chaat masala are other flavorful additions that can be used if not fasting. (Some eat these spice powders as well during fasting and so need to be used accordingly. I added these spice powders to a portion of raita which is not pictured here.) 

* Serve this with 'allowed breads' during fasting like parathas made with amaranth flour, water chestnut flour or barnyard millet pulao and such.

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

Comment

Uddina Hittu / Uddinittu

Generally speaking, uddina hittu means urad flour / ground black gram in Kannada. The recipe I am posting today is for a traditional dish that also goes by the same name and is a side dish from Udupi region. This thick, creamy, and spicy dish is prepared using yogurt and urad flour. This protein rich dish is a simple and quick one that can be put together under five minutes and would be an apt choice when one is short on time or too lazy to cook. 

Using thick, fresh yogurt is recommended for this raita preparation rather than runny one. I sometimes prepare it with sour yogurt too and enjoy it equally. Fat-free yogurt will work too. Add a tbsp. or two of water if the mixture is too thick. I usually stock store bought urad flour and have used that in the recipe. Urad dal / skinned black gram can be toasted lightly, ground finely and can be used in the recipe. Using coconut oil in seasoning and also while serving enhances the flavor of this dish. Uddina hittu is served along with rice, a drizzle of coconut oil and sandige menasu (butter milk soaked and sundried chili). 

What I have in my lunch plate below (clockwise) are rice, mixed vegetable curry, uddina hittu, spinach dal, tomato chutney, and sandige menasu.

Ingredients: (Yield - 2 servings)

1 cup yogurt (preferably fresh)
2 tbsp. uddina hittu / urad flour / ground black gram

Salt to taste

1/2 inch piece of ginger, grated or finely chopped

1 or 2 green chili, finely chopped

2 tsp. coconut oil

1/2 tsp. mustard seeds

A pinch of asafoetida powder

A small sprig of curry leaves

Directions:

* Add yogurt, urad flour and salt to a bowl and stir well such that the flour is well blended with the yogurt. (Passing the mixture through a sieve does a quick and neat job besides yielding a lump-free mixture.)

* Heat oil in a small pan and add mustard seeds. When mustard seeds start to splutter add curry leaves and asafoetida and turn off the stove.

* Add this seasoning, ginger and green chili to the yogurt bowl and mix well. 

* Serve it with rice, drizzling with little coconut oil and sandige menasu, butter milk soaked and sundried chili.

This post is an entry for Blogging Marathon under the theme 'Protein rich dishes'. Check the link to find out what other marathoners are cooking.

Comment

Peanut - Carrot Raita

 I had made this peanut - carrot raita recently to go along with jowar vade. This is a simple and quick raita made with chilled yogurt, peanuts and carrots. Carrot and the crunchy peanuts are a perfect foil to the creamy yogurt here. Go with full fat yogurt that has been chilled in advance. Some grated cucumber can be added as well if preferred. It is a perfect coolant during the hot weather and also fit my theme of the week 'protein rich dishes'. This raita is a creamy and lightly spiced side dish that goes well with stuffed parathas or a spicy rice dish. I sometimes prefer to eat this as it is since it makes a very refreshing and protein rich snack and tastes delicious. 

Ingredients:
1 cup yogurt
2 to 3 tbsp. roasted and skinned peanuts
1/4 cup grated carrot
Salt to taste
1/2 tsp. ground sugar
A generous pinch of cumin powder
Ground pepper to taste

Directions:
* Coarsely crush the peanuts. 
* Whisk the chilled yogurt, salt, sugar, cumin powder and pepper powder in a bowl to combine.
* Add the crushed peanuts and grated carrot to the yogurt. Taste and adjust the seasonings if needed.
* Serve with a spicy main dish or spicy flat breads.

Comments

Bendakaya Perugu Pachadi / Andhra Style Okra Raita

Today's recipe is a perugu pachadi made with bendakaya / okra. A perugu pachadi is a spicy raita, Andhra style. It is not made with fresh yogurt as the north Indian, chilled and creamy raitas. It is made with sour yogurt and usually contains a cooked vegetable added to it. The other common vegetables used in the preparation are eggplants / snake gourd. A perugu pachadi is usually eaten as a dip to go with rice and mudda pappu, cooked lentils just seasoned with salt. Or as  a side dish to go with rice.

Ingredients for tempering:
1 tsp. oil
1 tsp. mustard seeds
1/2 tsp. cumin seeds (optional)
1 pinch of asafoetida powder
Few curry leaves
A pinch of turmeric powder
Ingredients for pachadi / raita:
1 tbsp. oil
10 to 15 okra / lady fingers
1- 2 spicy chilis + 1/2 tsp ginger roughly crushed
2 cups sour yogurt
Salt to taste
Minced cilantro to garnish

Directions:
* Heat a tsp. oil and add mustard seeds and cumin seeds. When the mustard seeds start to splutter, add curry leaves, asafoetida and turmeric. Stir them once and turn off the stove. Keep it aside.

* Rinse and wipe dry the okras. Trim the edges and chop them thin, crosswise.

* Heat a tbsp. oil in a wide pan and add the okra pieces. Toast them on low medium flame until the pieces are cooked. (I toasted them in an air fryer instead.)
* Grind the chili and ginger finely adding a little yogurt if needed.
* Whisk yogurt, green chili - ginger paste and salt together in a bowl and add the cooked / toasted okra pieces. Add the tempering and minced cilantro. Mix well and serve.

Comments

Kumaoni Raita

Here is a simple and flavorful raita from the Uttarakhand region. This cool and refreshing side dish contains grated cucumber and ground mustard seeds which add a piquant flavor to it. However since the mustard seeds flavor is an acquired taste, add only as much as needed. Add a pinch of toasted and ground fenugreek seeds as well if preferred. The raita goes well with any stuffed parathas or any pulao kind of rice dishes. I served it along with stuffed horse gram parathas / gehat ke parathea

Ingredients:
1/2 to 1 tsp. mustard seeds
1 small sized cucumber
2 cups yogurt
Salt to taste
A pinch of turmeric powder
1 or 2 green chilis, finely minced

Directions:
* Lightly toast the mustard seeds and let cool. Grind them finely.
* Peel and grate the cucumber. Squeeze out water from the cucumber and keep aside.
* Whisk yogurt, mustard powder, salt, turmeric and green chillies in a bowl. Add cucumber to the bowl and mix well. (Taste and add mustard powder as much as preferred. The mustard powder is an acquired taste and so use as needed, more or less.)
* Serve the raita with any spicy rice or stuffed parathas.

Comments

Menthe Thambuli

Thambuli, a side dish from the state of Karnataka is a yogurt / butter milk based one and can even be loosely called a raita. The word thambuli comes from combining two Kannada words 'thampu' and 'huli'. Thampu literally means cool and this dish is normally preferred in the summer months for it's cooling properties. The dish is usually on a milder side and involves minimal cooking. The thambuli / thambli varieties are mostly prepared using herbs or some seasonal vegetables and adding a few simple, roasted spices. Today's version is a healthy one and uses fenugreek seeds / menthya kaalu. 

Ingredients:
1 tsp. ghee
1/2 tsp. fenugreek seeds 
1/2 tsp. cumin seeds
2 - 3 byadagi chillies
A fistful of fresh coconut, grated
Salt to taste
1 cup yogurt 
Ingredients for tempering:
1 tsp. ghee / oil
1/2 tsp. split black gram / urad dal
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
Few curry leaves

Directions:
* Whisk the yogurt well in a bowl.
* Heat ghee in a small pan and add fenugreek seeds, cumin seeds and red chillies. When the fenugreek starts to change color, add the coconut to the pan. Stir well and turn off the stove. Let it cool a bit.
* Grind the above mixture to a fine paste adding salt and little yogurt. Finally add the remaining yogurt and pulse once to combine.
* Heat ghee / oil in a small pan for tempering and add all othe other ingredients mentioned under tempering. When urad dal starts to turn brownish, turn off the stove. Let it cool a bit and add it to the yogurt mixture and mix well to combine.
* Serve it with hot rice.



This post is an entry for Blogging Marathon #100 under 'Regional Side Dishes' theme.

Comments

Boondi Raita

Raita is a popular accompaniment to go with aromatic, spicy biryanis whether laden with meat or substituted with vegetarian options. A raita is a yogurt based condiment that originated in the Indian subcontinent. It is usually served with spicy main course rice dishes such as biryani or pulao and also parathas - the spicy, stuffed flatbreads from the region. Pairing raita with a spicy dish is logical considering the fact that yogurt acts as a coolant. Boondi raita was an accompaniment to methi-potato rice for our lunch today.

Of course there is no one standard raita dish and variations are possible as the main ingredient can be altered or the ground spices that go into the dish can change. Today's raita is made from the plain, salted variety boondi. Now what is boondi ? They are prepared with chickpea flour and look like tiny golden pearls. A medium consistency batter is prepared using chickpea flour, salt and water and it is passed through a multi holed sieve into the hot oil and deep fried. The so prepared boondi can go into savory snack mixes or into the classic sweet dish from India, boondi laddu or motichoor laddu. One can easily find this plain boondi at snack aisles in any Indian store or at Indian sections in stores that sell international food.

Boondi is the star ingredient of today's raita and the preparation is quite a child's play when you use store bought boondi like I did. Boondi raita is an yummy accompaniment to any spicy rice dish or a paratha. The chilled raita can be even eaten as a snack on it's own since the cool, sweet yogurt, boondi and the spices gel beautifully well in this dish. The spices can be added or omitted according to one's preference and the quantities of the ingredients can be tailored to one's needs as well.

Ingredients: (Yield 2 servings)
1 cup full fat yogurt, chilled
1/2 cup boondi 
Salt to taste
1/4 tsp. red chili powder 
1/4 tsp. roasted cumin powder
Cilantro or mint leaves to garnish
(Chaat masala / black salt and/or ground black pepper can also be interesting additions but I don't use any.)

Method:
* Soak boondi in warm water for about five minutes. 
* Add salt to the yogurt and lightly whisk it for a uniform consistency.
* Gently squeeze the water from boondi without crushing them and add to the whisked yogurt. Add spices of your choice and stir to combine. 
* Garnish with minced coriander or mint leaves and serve as an accompaniment to the rice dish.

This goes to Blogging marathon # 89, under the 'Combo dishes' theme. Check out the page here to read what other marathoners are cooking.

Comments