coconut and potato salad
This coconut and potato salad (Alu narial raita) is considered a "raita" and can be served as an accompaniment to any meal. Note: Cook time does not include time for boiling potatoes
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prep time
30 Min
cook time
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 6 medium potatoes
- 1 3/4 cups plain yogurt
- 2 teaspoons salt
- 1 1/2 cups grated coconut
- 1 tablespoon ghee
- 1 teaspoon black mustard seeds
- 1 tablespoon fresh ginger, grated
- 1 - fresh chili, minced
- 2 - firm ripe tomatoes, cut into 8 wedges each
- - sprigs of parsley for garnish
How To Make coconut and potato salad
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Step 1Boil the potatoes until they are soft. Peel them, and cut them into cubes and place them in a bowl. Refrigerate.
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Step 2Mix together the yogurt, salt, and grated coconut in a large bowl. Heat the ghee in a small pan; then toss in mustard seeds. Cover the pan immediately so the seeds don't jump all over the stove. When the seeds have finished popping, add the ginger and the chili. Stir for a few seconds.
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Step 3Empty this mixture into the bowl of yogurt - then add potatoes. Toss gently to give the potatoes an even coating of the yogurt and the spices.
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Step 4Serve chilled. When serving, mound potato salad on plate or platter and alternate with sprigs of parsley and tomato wedges around the outside - resembling a wheel.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Low Fat
Culture:
Indian
Ingredient:
Potatoes
Method:
Stove Top
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