Essential Ingredients
Sweet-Potatoes ~ 250 to 450 gms ~ roughly four or five
thayirru { tayir } (dahi) [ quality curds ] ~ 150 to 300 gms
[ depending upon how you want the relative density of sweet-potatoes+curds to be ]
uppu { uppu } ( namak ) [ Salt ] as required.
For The Garnish
[ green chillies ] ~ 1 or 2
jeerakam { jeeragam } ( jeera ) [ cumin seeds ] ~1 teaspoon
venna { vennai } ( makhan ) [ butter ] ~ 1 table spoon
Preparation
Cut the chillies into tiny pieces take enough coriander leaves and mix with the Raitha.
Fry the butter and put the mustard and cumin seeds ~ Don't burn!
But stir before serving !
The Saffron Nut Paste-Method ~
To make the Raitha exotic ,50-150 Gms of Badam[ Almond ] Pista, Cashew and two pinches of saffron in various proprtions made into a fine paste and may be added to the Raitha as the mashed sweet-potatoes and curd are being mixed together. Kismis [Dried grapes] and other nuts available may be used too ! Also, A tablespoon honey may be added. These Exotic version-[s] of Sweet-Potato Raitha may be named "Neo-Kashmiri-Pandit Narayanan Sweet-Potato Raitha-(s)" !!