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Monday, August 16, 2010

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.

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