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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
- 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
- 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
- Combine grated radish, tomato, grated coconut and yogurt into bowl.
- In small pan, under medium-high heat, place 1 teaspoon of oil.
- When oil is hot, place asafoetida and mustard seed, shake the pan up and cover.
- 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).
- Mix everything with a spoon until coated well with oil; the curry leaf should be 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 then pour it back in with the rest of the yogurt.)
- Add salt and mix thoroughly.
- Garnish with cilantro.
- This recipe was entered in the contest for Your Best Radishes or Turnips
Each Peach Pear Plum
Poetry for your market basket.
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Make your houseplants do double duty.