Sweet potato yogurt salad with dates and almonds (Shakarkand raita) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 343) by Yamuna Devi

  • buttermilk
  • dates
  • Show all ingredients...

  • EYB Comments

    Can substitute sour cream for buttermilk; and yams, butternut squash, or acorn squash for sweet potatoes. Yogurt must drain 2-3 hours, and salad must be refrigerated 1 hour.

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Accompaniments: Sautéed Brussels sprouts with coconut (Chaunk gobhi foogath); Soft 'n' savory chickpea kofta (Kabli chana kofta)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for buttermilk; and yams, butternut squash, or acorn squash for sweet potatoes. Yogurt must drain 2-3 hours, and salad must be refrigerated 1 hour.

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