Aloo Pudina Raita (Potato-Mint Raita)

Last week we had a dinner planned out for our guest. On their insistence we kept it a low key affair. We decided to do away with an elaborate 4 course meal and make a simple one-pot meal. What better than a Biryani for such meals. As our guests had a strong appetite and craving for fiery food, we made biryani reasonably spicy to suit their palate. However, we were hesitant and decided to go easy by adding a Raita to our menu. We needed something that will complement the spicy biryani and will provide a cooling after-effect and so we added Aloo-Pudina Raita to our menu.

Aloo (Potato) and Pudina (Mint leaves) are two chief ingredients of this recipe, after curd of course. The health benefits of Raita are compounded due to addition of Pudina in the recipe. Mint or Pudina is a universally known herb that has attained a special place in world cuisine. In Indian cuisine, we often make use of Pudina in accompaniments like chutney, raita and in recipes like mint-pulao, mint-chai. Pudina has several health benefits, it is a palate cleanser and assists in digestion. It activates glands secreting digestive enzymes which in turn promotes digestion. Mint leaves has traces of minerals like iron, Vitamin A, fiber and potassium. I remember Mom would make generous use of mint leaves during winter, when cough and cold would bother me. There is an oldest remedy that is followed in every Indian household known as Kadha, a hot concoction made by brewing together tulsi (basil), mint leaves, peppercorn, honey and I was supposed to drink that kadha while it was still warm. It is advisable to include mint leaves, in some form in your diet.

Make this raita to accompany with that spicy biryani, or if you are like me you can gorge upon the raita with or without biryani.

Find more Accompaniments

Save Print

Aloo Pudina Raita (Potato-Mint Raita)

Prep time:  10 mins

Total time:  10 mins

Ingredients

• 400 gram curd
• 150 grams potatoes, boiled, skin peeled off, chopped into cubes.
• ½ cup mint leaves, finely chopped.
• 1 tsp roasted cumin seeds
• ½ tsp red chili powder
• ½ tsp dry mango powder
• 1 tsp salt

Instructions

1. In a large bowl whisk curd.
2. Now add Red Chili Powder, Roasted Cumin Seeds Powder,Dry mango powder, Salt.
3. Whisk all the ingredients into the curd.
4. Now add chopped Mint Leaves, Boiled Potatoes. Toss the ingredients.
5. Raita is ready to be served.Garnish the raita with red chili powder and mint leaves.
6. Serve it chilled.This goes well with Biryani.

3.3.3077

Click here to watch recipe video