3/4cupwateror as required to get the desired consistency
Salt & pepper as per taste
In a bowl add yogurt and water. Whisk to make a smooth mix.
Add potato cubes, coriander leaves, red chili powder, dried mint powder, cumin powder, pepper, and salt. Mix.
Heat oil in a small pan. Break the red chili into 3-4 small pieces and add to the oil saute for 3-4 seconds. Add mustard seeds, curry leaves, and asafoetida. Saute for a few seconds or until they become fragrant.
Pour the above mixture over the yogurt mix. Mix well.
Garnish with chopped coriander leaves, roasted cumin powder, red chili powder, and serve as a refreshing side dish with your Indian meal.
Whisk the yogurt and water nicely before adding potatoes and spices.
Use a neutral-flavored oil to temper the raita.
While preparing the temper, switch off the gas after sauteing red chilies and then add mustard seeds, curry leaves, and asafoetida otherwise they will burn.
Adjust the amount of water depending upon how thick your yogurt is and how thin you want the raita to be.
Never use ghee or oil like coconut oil which solidifies on getting cold to temper raita as it is served cold.
Kee the raita in the fridge for at least half an hour, especially during summer. It tastes even better if served chilled.
If you want to make this raita gluten-free, either skip asafoetida or make sure that your asafoetida is gluten-free.