Radish raita | Radish salad with yogurt

This radish raita has won the hearts of many radish haters, including my husband! It has converted people who swore to never eat radish again! You need to make it, to believe it 🙂

Not everyone likes the smell and taste of radish/mooli, especially when cooked. Personally, I like it better when it’s raw.

This South Indian style mooli raita is made with raw radish, uses only a handful of ingredients but, still succeeds to make radish taste good! Do you ask how?

This is how!

• Raw red onions.
• Fresh grated coconut – optional but recommended.
• Yogurt
• Hot oil seasoning/Tadka/oggarane with mustard seeds, cumin seeds, dry red chillies(chilli flakes would work too).

That’s it! Simple! You really do not need a butt-load of spices to make radish taste good. It is all in the simple tadka/oggarane 🙂

The hot oil tempering with dry red chillies is the key to making mooli raita taste good. Dry red chillies add a wonderful smoky flavour making the radish salad taste wonderful. If dry red chillies aren’t available in your pantry, chilli flakes can be used too, just make sure you add it at the end, after turning off the heat, so they do not get burnt.

Radish raita is

• A family favourite! We hardly get around to making anything else with radish.
• Easy and quick to prepare.
• Easily vegan. Replace yogurt with plant based yogurt.
• Needs less than 10 ingredients.
• Refreshing.

Check out these other salad recipes like Easy south Indian style split mung bean lentil salad(Kosambari) and Potato yogurt salad (Aloo gadde mosaru gojju)

Radish raita | Radish salad with yogurt | Mooli raita

Shwetha

Cooling raita/yogurt salad with raw radish is a great accompaniment to rice.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 3 minutes mins

Course Salad, Side Dish

Cuisine Havyaka, Indian

Servings 3 people

Equipment

• I use standard measuring cups to measure ingredients in my recipes.

Ingredients

  

• 1½ cups radish finely grated
• ¼ cup red onions/shallots/pearl onions finely chopped
• ¼ cup fresh/frozen grated coconut
• 1½ cups yogurt dahi/mosaru/curd
• 1 fresh green chilli/chili optional, adjust to suit spice level
• salt to taste
• ¼ cup water or as required to thin raita

Hot oil seasoning/tadka/oggarane

• 1-2 tsp oil
• ½ tsp mustard seeds
• ¼ tsp cumin seeds
• 1 dry red chilli/chili broken or chilli flakes
• 5 curry leaves optional

Instructions

 

• Mix the first six ingredients together.
• Add water to thin raita to your desired thickness or add more yogurt.

Prepare hot oil seasoning/tadka/oggarane

• Heat oil in a heavy bottomed pan.
• Add mustard seeds, cumin seeds and broken dry red chillies.

  Note: If adding chili flakes, add it after turning the heat off.
• When mustard seeds splutter, add the curry leaves if using.
• Turn off the heat. Pour hot oil and the spices over the radish raita.
• Mix and serve with rice or eat as is!

Video

Notes

• I recommend not skipping the tadka/oggarane/hot oil seasoning. It is an important flavour contributor to radish raita. 
• I use the long, daikon variety of radish to make the raita. Thinner, tender ones taste better.

Keyword mooli raita, radish gojju, radish raita

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