Potato Yoghurt Salad Potato Raita (South Indian)

  • a little oil for frying (not olive oil; Indian ghee - clarified butter - is best)
  • about ½ kg of potatoes (1 pound)
  • 1 dl (½ cup) finely chopped onion
  • 4 dl (1½ cup) yoghurt [med 3% yoghurt, ta 3 dl yoghurt och 1 dl vatten]

    Spices

  • Salt
  • 2 tsp cumin seeds [spiskummin]
  • 2 tsp of chana dal seeds (one kind of Indian yellow lentils [gula linser lentilles jaunes]) This is usually only available in Indian grocery stores.
  • Hot (red) chili pepper
  • 10 curry leaves [blad feuilles] This usually only available in Indian grocery stores.
  • 2-2½ tsp black/brown mustard seeds [svarta/bruna senapsfrön grains de moutard noirs/bruns]
  • A good bunch of fresh coriander leaves ( [cilantro]

    Boil the potatoes until they are not too soft. (Let cool.) Peel and cut into quite small, irregular pieces.

    Meanwhile, heat the oil to medium heat in a pan. Add the cumin seeds, hot pepper and chana dahl. Let fry for a few minutes. Peel the onion and cut into small peaces. Add the curry leaves to the pan and raise the heat to quite high. Add the mustard seeds when it is quite hot. They will soon start to sputter [crépiter]. Remove from heat and add the chopped onions and stir for half a minute or so.

    Put the potatoes in a serving dish. Add salt and the spice mixture and stir. Add all the yoghurt and most of the fresh coriander leaves and stir well. It should be a bit liquid, since the potatoes will absorb more of the yoghurt later. The end result should neither be like a liquid nor too solid.

    Add the rest of the fresh coriander just before serving as a garnish. Note: The raita is often better the second day. Lots of fresh coriander is good in this dish!

    01.06.2009 English only Swedish only French only