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Sweet Potato Yogurt Salad with Dates and Almonds SHAKARKAND – vegetarian recipe
Stav Kogan

Sweet Potato Yogurt Salad with Dates and Almonds SHAKARKAND RAITA

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Servings: 6 servings
Calories: 115
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (8.5 oz / 240g) Plain yogurt
  • 1 cup (8.5 oz / 240g) Cultured buttermilk (Note: You may substitute a mixture of 0.5 cup / 120 ml plain yogurt and 0.5 cup / 120 ml sour cream)
  • 2 medium Sweet potatoes or yams -sized (12.0 oz / 340g), baked in their jackets just until fork-tender
  • 2 tbsp (1.0 oz / 30g) Fresh orange juice
  • 1-2 Hot green chilies chilies, seeded and minced (approx. 0.5 oz / 15g)
  • 2 tbsp (0.7 oz / 20g) Finely chopped dates
  • 0.75 tsp (0.2 oz / 5g) Salt
  • 2 tbsp (0.5 oz / 15g) Toasted sliced almonds for garnishing
  • Freshly Toast Your Cumin: Dry-roasting the cumin seeds in a small skillet before crushing them will release their essential oils. This simple 60-second step dramatically amplifies the warm, earthy profile of your Shakarkand Raita.

Method
 

  1. Grated orange zest: 0. 5 tsp (0. 1 oz / 1g)
  2. Dry-roasted coarsely crushed cumin seeds: 2 tsp (0. 1 oz / 4g)
  3. Line a colander with three thicknesses of cheesecloth (about 16 inches/40 cm square) or a clean handkerchief.
  4. Place the 1 cup (8. 5 oz / 240g) plain yogurt in the cloth, gather the four corners, and tie closed with a piece of kitchen twine. Hang the yogurt from a knob on a kitchen cabinet or sink faucet where it can drain into a bowl or sink.
  5. Let it drain undisturbed for 2–3 hours.
  6. Unwrap the thickened, drained yogurt and place it in a 1-quart (32 oz / 1000g) bowl.
  7. Add the 1 cup (8. 5 oz / 240g) cultured buttermilk.
  8. Add the 0. 5 tsp (0. 1 oz / 1g) orange zest, 2 tbsp (1. 0 oz / 30g) orange juice, 2 tbsp (0. 7 oz / 20g) dates, the minced green chilies, 2 tsp (0. 1 oz / 4g) cumin seeds, and 0. 75 tsp (0. 2 oz / 5g) salt.
  9. Whisk everything together with a fork until the mixture is perfectly smooth and creamy.
  10. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
  11. Peel the baked 12. 0 oz (340g) sweet potatoes or yams and cut them into precise 0. 5-inch (1. 25 cm) cubes.
  12. When you are ready to serve the dish, gently fold the sweet potato dice into the chilled yogurt mixture.
  13. Transfer to a serving bowl and garnish evenly with the 2 tbsp (0. 5 oz / 15g) toasted sliced almonds.
  14. Serve cold alongside plain rice or your favorite roasted vegetables.
  15. Do Not Skip the Draining Process: Draining the yogurt for the full 2–3 hours is crucial. Sweet potatoes and cucumbers release moisture when they sit, so starting with a thick, compressed yogurt base prevents your raita from becoming a watery soup.
  16. Bake, Don't Boil: Always bake your sweet potatoes or yams in their jackets (skin on) rather than boiling them. Baking naturally caramelizes their sugars, deepens their flavor, and keeps the flesh firm so they hold their perfect 0. 5-inch dice in the creamy yogurt.
  17. Fold Just Before Serving: To maintain the beautiful visual contrast and ensure the sweet potatoes don't turn mushy, always store the prepared buttermilk-yogurt mixture and the diced sweet potatoes separately. Gently fold them together right before bringing the dish to the table.

Nutrition

Calories: 115kcalCarbohydrates: 18gProtein: 4gFat: 3g

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