Ingredients
1 cup: Fresh thick curd
1 no: Sweet potato, boiled, chopped
1 no: Potato, boiled, chopped
1 no: Cucumber, chopped
4-5 no: Waterchestnuts (singhara), boiled, peeled & chopped
1 tbsp: Coriander finely chopped
1 no: small Green Chili, finely chopped
1 tbsp: Roasted peanuts, whole
1/2 tsp: Cumin seed, powder
1/2 tsp: Cumin seeds, whole
1 tsp: Oil
Sugar to taste
Salt to taste
Method:
Beat curd in a deep salad bowl.
Add cumin powder, salt, sugar, chili and mix well.
Add all prepared vegetables, peanuts and mix to blend well.
Chill well till required.
Before Serving:
Heat oil in a small crucible, or tempering spoon.
Add cumin seeds; allow spluttering.
Pour sizzling tempering over raitha.
Garnish with chopped coriander.
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