This potato raita is a refreshing and delicious dish that can jazz up your lunch menu
A great way to add good bacteria, calcium, and protein to your diet, Aloo Raita or Mosaru Gojju (as it is called in Karnataka) is a very relished and flavourful side dish. The taste after the sauteing is a great way to make this recipe even more appetising. Aloo is a rich source of starch and curd is a calcium rich source, making it a nutritious dish too. People also prefer Potato Raita for a chaat snack or a tummy-filling snack for fasting. The benefit of using potato is its satiety providing attribute. Another benefit includes its easy preparation and availability of the ingredients (a 10-minute recipe).
The basic ingredient includes boiled aloo and curd or yoghurt, some also prefer the pan fried version as well. The recipe is simply a tempered mixture of sauteed chillies, curry leaves, ginger and garlic added to mashed potato and yoghurt mixture.
Raita, a well known side dish, often a condiment too, is associated with India, Bangladesh, Pakistan, and Nepal. The word comes from the Hindi language, which is made using a mixture of two words Raee (mustard) and tiktika (sharp or pungent). In South India, the raita is known as Pachadi. Aloo Raita is famously made in Karnataka and hence the name there is Mosaru Gojju. The tempering of the curd with the flavourful curry, chillies and ginger enhances the overall flavour of the dish. The curd has a cooling effect on the body, especially a popular delight in summer. Serving cool or at room temperature, the dish tastes equally good.
Potato Raita may be served chilled or at room temperature. Garnish can be done with coriander or mint leaves. Indulge into the goodness of yoghurt packed with the micronutrient, Calcium and decent amount of protein through Aloo Raita. An easy, healthy and satisfiable option for the ones on fasting, or to add newness to a simple rice dish, Potato Raita is an effortless recipe to fill up your stomach.
Here’s the recipe for Aloo Raita.