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Ingredients
| whole plain yogurt: 12 oz |
| Greek yogurt: 4 oz |
| radishes: 1 whole radish (grated) |
| roma tomatoes: 1/2 (seeded, cut into small pieces) |
| coconuts (shredded): 2 Tbl |
Vaggarne
| vegetable oil: 2 tsp |
| yellow mustard seed: 1/2 tsp |
| asafoetida: 1/8 tsp |
| curry leaves: 2 leaves |
| dry red chili peppers: 1 pepper (broken into chunks) |
Radish Raita
Credit: abcdsofcooking.blogspot.com
User rating:
This raita is made in a South Indian style where you pour heated spices over the yogurt at the end. It's a nice combination of spiciness from the radish and chili and sweetness from the coconut.
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Prep Time
10 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
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. 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.