Sweet Potato Raita

Accompaniments or side dishes are very easy-to-make and holds an important place in our meals. Raitas, salads, pickles,….the list is endless. We are sharing the recipe of Sweet Potato Raita. Sweet potatoes or shakarkandi are good source of dietary fiber, vitamin A and potassium. Plus they are often used for making fasting/faraali dishes. There are many dishes that can be prepared using sweet potato – sweet potato wafers, sweet potato sabzi, sweet potato cutlets and many more.


More Sides/Accompaniments recipes on the blog are – 

Beetroot Raita
Boiled Peanut Salad
Dragon Fruit Jam

Check out the video recipe below. For more video recipes, subscribe to our Youtube Channel

Sweet Potato Raita

Prep Time: 20 minutes

Cook Time: 10 minutes

Serving Size: 2-3

Sweet Potato Raita

Ingredients (1 Cup = 200 ml)

  • 2 medium sized sweet potato, boiled, peeled and chopped
  • ½ cup curd/dahi
  • ½ teaspoon sugar
  • salt to taste
  • small bunch of coriander leaves, chopped
  • For the tempering
  • 1 teaspoon oil
  • ¼ teaspoon mustard seeds/rai
  • ¼ teaspoon cumin seeds/jeera
  • a pinch of asafoetida/hing
  • 1 slit green chili

Lets Begin...

  1. Steam cook 2 medium sized sweet potatoes. Peel and roughly chop them into small pieces.
  2. In a wide bowl, combine curd, salt, sugar, chopped sweet potato and coriander leaves. Mix well and keep aside.
  3. In a small kadai or tadka pan, heat oil and add mustard seeds. Once seeds crackle, add jeera, green chilli and hing. Switch off the flame.
  4. Immediately pour the prepared tempering on the curd-sweet potato mixture. Mix well.
  5. Raita is ready. Serve this yummy sweet potato raita as a side dish along with your lunch/dinner.

 

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