Radish Yogurt Raita with Fresh Coconut and Fried Spices

By • May 20, 2012 • 0 Comments

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Author Notes: Raita is a yogurt side dish made throughout India, differing in preparation from region to region. This is a South Indian version I learned from my mother made with radish, coconut and fried spices & curry leaves. It's spicy and sweet and you can eat it with roti or flatbread, rice or just by itself. To watch a video version of this recipe go here: http://abcdsofcooking.com/2010/02/my-first-cooking-video-radish-raita/Chitra Agrawal

Serves 6

Main Ingredients

  • 16 ounces plain yogurt
  • 4 radish, grated in large shreds
  • 1/2 plum tomato, chopped
  • 2 tablespoons frozen fresh grated coconut, thawed
  • 2 tablespoons fresh cilantro, chopped
  • Salt, to taste

Tempering Spices

  • 1 teaspoon safflower, canola or sunflower oil
  • 1/2 teaspoon black mustard seeds
  • 1 pinch asafoetida or hing
  • 1 dried red chili pepper
  • 3 fresh curry leaves
  1. Combine grated radish, tomato, grated coconut and yogurt into bowl.
  2. In small pan, under medium-high heat, place 1 teaspoon of oil.
  3. When oil is hot, place asafoetida and mustard seed, shake the pan up and cover.
  4. When mustard seeds start popping turn the heat down to low and put in the curry leaf and broken up red chili (be careful to not burn yourself).
  5. Mix everything with a spoon until coated well with oil; the curry leaf should be crunchy but not burned.
  6. 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 then pour it back in with the rest of the yogurt.)
  7. Add salt and mix thoroughly.
  8. Garnish with cilantro.
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