Radish Raita Yogurt Side Dish Recipes

RADISH RAITA

Radish Raita image

From today's Weekend magazine! This raita is good for health and a great summer treat thats packed with alot of nutrients that come from radish and lots of calcium that comes from the yogurt.

Provided by Charishma_Ramchanda

Categories Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups radishes, grated
1 cup yogurt, beaten (I use low-fat)
2 green chilies, finely chopped
1 tablespoon coriander leaves, finely chopped
salt
pepper
1/4 teaspoon cumin seed, powdered
red chili powder, to taste
1/2 teaspoon sugar, optional

Steps:

Sprinkle some salt over the grated radish.
Set aside for 30 minutes.
Squeeze out excess water from the radish.
In a medium size bowl, combine the yougurt and radish with the remaining ingredients.
Mix well.
Refrigerate until its time to serve.
Garnish with corriander leaves before serving.
Serve with a spicy curry/veggie and rice.

Nutrition Facts : Calories 111.7, Fat 4.2, SaturatedFat 2.6, Cholesterol 15.9, Sodium 93.9, Carbohydrate 14.1, Fiber 2.1, Sugar 10.9, Protein 5.8

RADISH RAITA ( YOGURT SIDE DISH)

RADISH RAITA ( YOGURT SIDE DISH) image

Categories Salad Side Vegetarian Quick & Easy Yogurt

Yield 6 side

Number Of Ingredients 12

Ingredients

1/2 of a 32 oz. tub of yogurt - I like to mix a little bit of Greek yogurt in with regular to get a thicker texture
1 radish - grated (prefer the larger shred)
1/2 small plum tomato - cut into small pieces, seeds removed
2 tablespoons fresh grated coconut or thawed out frozen
Vaggarne
2 teaspoons oil
1/2 teaspoon mustard seed
pinch of asafoetida
1 - 2 fresh or dried curry leaf
1 dried red chili - broken into pieces
salt to taste
cilantro

Steps:

Combine grated radish, tomato, grated coconut and yogurt into bowl. In small pan, under medium high heat, place 2 tsps of oil. When oil is hot, place asafoetida and mustard seed. Shake the pan up and cover. When mustard seeds start popping turn the heat down to low and place the curry leaf and broken up red chili (be careful to not burn yourself). Mix everything with a spoon until coated with oil and the curry leaf is crunchy but not burned. Pour this oil mixture onto the yogurt. To get all of the oil out, I usually put a spoon or two of the yogurt into the oil pan and pour it back in with the rest of the yogurt. Put salt and mix thoroughly. Garnish with cilantro. Sometimes I add a pinch of chopped ginger too, but this is optional

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