RADISH RAITHA

Radish is a root vegetable. It is known as mooli in Hindi, mullangi in Tamil & Malayalam. Radish is a good source of folic acid, calcium & potassium. The leaves of radish plant can also be used in cooking. We have 2 types of radish in India - white & red.

Preparation Time: 10 mts Cooking Time: 5 mts Serves: 2

Ingredients:

White radish - 150 gms

Curd (yogurt) - 1 cup

Mustard seeds - 1/2 tsp

Refined oil - 1/2 tsp

Asafoetida powder - 1/4 tsp

Salt - to taste

Method:

Wash & peel the radish. Grate it with a grater. In a dish add the grated radish, curd & salt. Mix it well. Heat the oil in a pan & splutter the mustard seeds. Add the asafoetida powder. Pour it on top of the raitha. Garnish with coriander leaves. Raitha is ready.

Variations:

We can grind some coconut & green chili & add it to the curd. This will improve the taste of the raitha.

Tips:

Radish has a pungent smell. So after grating the radish, add some salt & mix it well. Heap it on one side of a plate & keep the plate in a slightly slanting position. Water will come out of the radish. then squeeze the water out of the radish & use it in the raitha.

Try it & enjoy.