This is a popular South Indian Dish prepared with white Radishes (the long white varieties of the Radish). Radish has a pungent taste, but it is sweeter and crisper in the winter season. Radish contains high amounts of vitamin C, dietary fibers, and amylases, which promote gastrointestinal motility and strengthen our body’s immune system. One can eat them raw in salad. This recipe is similar to a salad but with a yogurt base…hence the name Raita.
Grated Radish /Muli / Mullangi – 1 cup
Yogurt – 1 cup (whisked very smooth)
Oil – 1 tbsp
Mustard Seed – 1 tsp
Urad Dal – ½ tsp
Green Chillies – 2 (finely chopped)
Red Chilli – 1 (broken)
Curry leaves – from 1 twig
Asafoetida – 1 pinch
Onion – 1 (finely chopped)
Salt to taste
Heat the Oil in a pan. Add Mustard and let it pop. Add Urad Dal, Red Chilli and Curry Leaves. When the Dal turns golden, add the chopped Green Chillies and Onion.
Stir fry till the Onion become translucent. Add Asafoetida. Stir for a few seconds. Add the grated Radish and Salt.
Stir fry for 3 to 4 minutes till the raw smell disappears. Switch off the flame and let it cool completely.
Take the whisked Yogurt in a mixing bowl. Add the cooked Radish. Add a little salt.
Mix well. Add more Yogurt, if required, to get the desired consistency.
Refrigerate and serve cold.