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Author Notes: Raita is a yogurt side dish. Usually it's made with cucumber, but this is a South Indian version I learned from my mother made with radish, coconut and fried spices. It's spicy and sweet and you can eat it with roti or flatbread, rice or just by itself. - Chitra Agrawal
- 16 ounces plain yogurt
- 1 radish, grated large shred
- 1/2 plum tomato, chopped
- 3 tablespoons frozen fresh grated coconut
- 2 tablespoons fresh cilantro, chopped
- to taste salt
- 2 teaspoons vegetable oil
- 1/2 teaspoon black mustard seeds
- pinch asafoetida or hing
- 1 dried red chili
- 3 fresh curry leaves
- Combine grated radish, tomato, grated coconut and yogurt into bowl.
- In small pan, under medium high heat, place 2 tsps of oil.
- When oil is hot, place asafoetida and mustard seed and shake the pan up and cover.
- When mustard seeds start popping turn the heat down to low and place the curry leaf and broken up red chili (be careful to not burn yourself).
- Mix everything with a spoon until coated with oil and the curry leaf is crunchy but not burned.
- Pour this oil mixture onto the yogurt. (To get all of the oil out, I usually put a spoon or two of the yogurt into the oil pan and pour it back in with the rest of the yogurt.)
- Put salt and mix thoroughly.
- Garnish with cilantro.
- This recipe was entered in the contest for Your Best Radishes or Turnips