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