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A great way to add good bacteria, calcium, and protein to your diet, Aloo Raita or Mosaru Gojju (as it is called in Karnataka) is a very relished and flavourful side dish. The taste after the sauteing is a great way to make this recipe even more appetising. Aloo is a rich source of starch and curd is a calcium rich source, making it a nutritious dish too. People also prefer Potato Raita for a chaat snack or a tummy-filling snack for fasting. The benefit of using potato is its satiety providing attribute. Another benefit includes its easy preparation and availability of the ingredients (a 10-minute recipe).
The basic ingredient includes boiled aloo and curd or yoghurt, some also prefer the pan fried version as well. The recipe is simply a tempered mixture of sauteed chillies, curry leaves, ginger and garlic added to mashed potato and yoghurt mixture.
Raita, a well known side dish, often a condiment too, is associated with India, Bangladesh, Pakistan, and Nepal. The word comes from the Hindi language, which is made using a mixture of two words Raee (mustard) and tiktika (sharp or pungent). In South India, the raita is known as Pachadi. Aloo Raita is famously made in Karnataka and hence the name there is Mosaru Gojju. The tempering of the curd with the flavourful curry, chillies and ginger enhances the overall flavour of the dish. The curd has a cooling effect on the body, especially a popular delight in summer. Serving cool or at room temperature, the dish tastes equally good.
Potato Raita may be served chilled or at room temperature. Garnish can be done with coriander or mint leaves. Indulge into the goodness of yoghurt packed with the micronutrient, Calcium and decent amount of protein through Aloo Raita. An easy, healthy and satisfiable option for the ones on fasting, or to add newness to a simple rice dish, Potato Raita is an effortless recipe to fill up your stomach.
Here’s the recipe for Aloo Raita.
aloo raita/ youtube
- 1 cooked potato
- 1 cup Whisked yoghurt
- 1 tsp salt
For Tempering
- 2 tsp oil
- ½ tsp mustard seeds
- ½ tsp white lentils
- A few curry leaves
- 1½ tsp grated ginger
- 1½ tsp chopped green chillies
- ¼ tsp hing
Method
- For making the curd:
- Boil the potatoes in a cooker and add the same into a bowl.
- Mash the potatoes properly.
- Add one cup curd and mix both the ingredients well. See that the consistency is thick and creamy.
- Keep this mixture aside.
For Tempering
- In a pan, heat two tsp oil.
- Add ½ tsp mustard seeds, ½ tsp white lentils or urad dal, a few curry leaves, and two tsp chopped green chillies.
- Now, add two tsp chopped ginger and ¼ tsp of asafoetida.
- Saute well and let this mixture splutter for a little while.
- Now, add the tempered mixture to the prepared curd.
- Stir properly and add salt as per taste.
- Serve with steamed rice, jeera rice, pulao, or biryani.
