Aum Infinite Cosmoses

>> Aum(Om)Aksharaum Jnaanaum Brahmaum ~ The Absolute Seamless Eternal Meta-Magic of Words ~ Divyaum Vaak Vachanaum Poornaum Sampoornaum Samuktaum Brahad Saakshi Saakshaatkaaraum ~~   >> Food and Cuisine ~  >> The Worlds Of Raitha ~**  >> Sweet Potatoe Raitha-(s)** 
Last updated: 09/25/2008 01:34 PM
Sweet Potatoe Raitha-(s)**

This sweet-potato Raitha  is my personal imaginary invention as i sought the possibilities of Raitha . It is not made in our house not have i tasted it elswhere! Here we go! This could be a good accompanment to Pulav, Chappathi, Roti, Puri, Nan, Batura etc.    
  

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 

kothamalli ila { kothamalli ilai } ( kothmeer ) [ fresh coriander leaves ]
AND/OR  
pudina ila  { pudina ilai } ( pudina ) [ mint leaves]  
AND/OR  
seema malli ila { seema malli ilai } ( aju-mood ) [ parsley leaves ]   
[ as required roughly about 1to 2 Tablespoons finely cut ]
 
pacha mulaku { pachai milagai } (kacha mirchi )  
                                              [
green chillies ] ~ 1 or 2
 
kaduku { kadugu } ( rai ) [ mustard seeds ] ~1 teaspoon
jeerakam { jeeragam } ( jeera )  [ cumin seeds ] ~1 teaspoon
venna { vennai } ( makhan ) [ butter ]  ~ 1 table spoon
[ to fry the mustard and cumin  seeds  ]



Preparation  
Boil the sweet-potatoes till they turn soft. Peel their skin. Be careful not to burn your fingers! Wait for the boiled sweet potatoes to cool down! Mash the potatoes into a paste 

 

Take a clean suitable vessel and large spoon
Mix the mashed sweet-potatoes and curds add the salt ~ Raitha is essentially ready!


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!

Put the fried garnish to the tentative Raitha. Don't stir.  


But stir before serving !
 
The Exotication of Raitha ~  

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)" !!