Potato Raita
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This simple raita version blends tender-boiled potato cubes with smooth yogurt and spices to create a cooling and satisfying side. Especially refreshing during summer or for balancing excess heat (Pitta), this preparation features roasted cumin, black salt, and fresh herbs. It can easily be modified to suit each dosha, making it a versatile and delicious addition to Ayurvedic meals.
Preparation time: 10 min
Cooking time: 15–20 min
Mix yogurt with a little warm water and ghee, add digestive spices like ginger.
Excellent – serve cool, add mint or coriander.
Warm the yogurt slightly, add Trikatu, use sweet potato instead of regular.
Ingredients
1 medium potato, peeled and diced
200 g plain yogurt (preferably cow or goat milk)
1 tsp ghee
½ tsp cumin seeds
½ tsp black salt or rock salt
¼ tsp ground coriander
pinch of turmeric
optional: pinch of chili or black pepper
fresh coriander, finely chopped
Preparation
Boil the potato cubes until soft (approx. 15 minutes), drain and let cool.
Roast cumin seeds in ghee until aromatic.
Whisk the yogurt with salt, turmeric, coriander, and optional chili.
Gently mix in the potatoes and roasted cumin.
Garnish with fresh coriander and serve chilled.
Serve chilled with roasted cumin and fresh coriander. Ideal side for dal, rice, or flatbread.
DIPS & CHUTNEYS