Potato Cucumber And Tomato Raita Recipes

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CUCUMBER-TOMATO RAITA



Cucumber-Tomato Raita image

This side-dish is great for hot Indian curries. Let your guests mix raita with their rice to cool the hot chilli taste. I was first introduced to this recipe by an online penpal of mine - Amy. However, I have adjusted the recipe to my taste.

Provided by MariaBright

Categories     Sauces

Time 1h10m

Yield 1 bowl

Number Of Ingredients 7

1 cucumber (deseeded and shredded)
1 onion (finely diced)
1 -2 clove garlic
1 tomatoes (Roma work well, diced)
2 cups yoghurt
salt, to taste
2 teaspoons roasted cumin seeds

Steps:

  • Strain yoghurt of excess water for approximately 1 hour.
  • Peel and deseed cucumber.
  • Salt the cucumber and leave aside for 15 minutes.
  • Drain excess water and dice finely.
  • Deseed tomato and dice finely.
  • Finely dice onions or, optionally, crush garlic cloves.
  • Mix all of the above with the yoghurt.
  • Roast cumin seeds until brown and add to the raita.
  • Serve chilled, preferably leave in the fridge for a couple of hours for the ingredients to blend.

POTATO, CUCUMBER AND TOMATO RAITA



Potato, Cucumber and Tomato Raita image

Categories     Condiment/Spread     Sauce     Potato     Tomato     Vegetable     Yogurt     Cucumber     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

4 large red-skinned potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
2 jalapeño chilies, seeded, chopped
1 tablespoon mustard seeds
1 tablespoon cumin seeds
3 cups low-fat (do not use nonfat) plain yogurt
1 English hothouse cucumber, cut into 1/2-inch cubes
3 large tomatoes, seeded, cut into 1/2-inch pieces
Fresh cilantro leaves

Steps:

  • Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain potatoes well. Transfer potatoes to large bowl and cool.
  • Heat vegetable oil in heavy medium skillet over high heat. Add chopped onion and stir until beginning to brown, about 4 minutes. Add chopped jalapeño chilies and stir until beginning to soften, about 1 minute. Add mustard seeds and cumin seeds and stir until aromatic, about 30 seconds. Immediately pour onion mixture over potatoes and stir to coat. Mix in low-fat yogurt, cucumber and tomatoes. Season raita to taste with salt and pepper. Cover tightly and refrigerate until well chilled, at least 2 hours. (Raita can be prepared up to 6 hours ahead. Keep refrigerate.) Garnish raita with fresh cilantro leaves and serve.

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