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Aloo Raita

22 Sep

Bangala Dumpa Perugu Pacchadi


Potato 1(if idaho), 2(if red, white..)
Plain Yogurt 1 cup
Green Chillies 1 or 2
Coriander Leaves 10-15
Mustard Seeds 2 pinches
Turmeric Powder a pinch
Salt to taste


Chana dal 1/2 tsp
Urad dal 1/2 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Broken red chillies 2
Oil 1 tsp

Method of preparation:

Wash, halve the potato and cook using pressure cooker or microwave.
Cool, peel and chop the potato into 1/2 inch sized cubes.

Remove stems, wash and finely chop green chillies.
Wash and finely chop coriander leaves.

Using mortar and pestle, beat 2 pinches of mustard seeds in few drops of water.
When the skins seperate and white texture of mustard seeds is exposed, keep aside.

Heat oil in small pan, add all talimpu ingredients in order along with chopped green chillies.
When chana dal turns light brown and mustard seeds start to splutter, remove from heat.

In a deep bowl, add cooked potato cubes, yogurt, above talimpu, chopped coriander leaves, beaten mustard seeds, turmeric powder and salt.
Mix thoroughly and serve after 10-15 minutes.

Notes: Don’t add any ingredient that has strong flavor in this alu raita.