Potato & Onion Raitha

Method

Take thick and fresh curd. Churn with a beater and add salt and ½ tsp sugar.

Add 2 freshly boiled potatoes and break into pieces with hand.

Chop 1 small onion and a handful of finely chopped coriander leaves. Chop 2 finely cut green chilies.

Mix all these in the curd. Heat a little olive oil. Add hing, mustard and curry leaves. Mix ¾ of it in the raita and mix. Pour into a bowl and pour the other reserved oil. Sprinkle roasted cumin powder and red chili powder. Serve with parathas or theplas.

Note: Don't make it with cold potatoes, doesn't taste as good.

Ingredients

Fresh curd; l Sugar

Potatoes; l Olive oil

Hing, mustard and curry leaves

Cumin powder

Red chili powder