For a North Indian, no dinner is complete without a raita.
As a kid, the last part of our dinner would usually be curd mixed with rice and sugar. If we did not end it that way, we felt as if our dinner was incomplete. Even today you will find curd being served at the end of any dinner party, mostly in marriage parties in Bihar. We never bothered making raitas. Curd in the raw form was what we preferred.
It was when I moved into Delhi that I got the first taste of raita and I learned that it was a part of the Punjabi culture there. Just as it was in Bihar, where raw curd and sugar was served at the end of a dinner party, in Delhi it is unlikely that you will not find one or, the other variety of raita in the marriages. And that’s when I started experimenting with different ways of making raita.
Raddish Yogurt Raita, uses grated Raddish as the main ingredient. The reason why I used Raddish in this raita is for the reason that Raddish is normally an integral part of the salads in all of the North Indian belt. So, it made sense to include it in raita so that it serves both the purpose of a salad and a raita. The twist to this story is a fact that I gave it a slight South India touch by adding coconut to it. And, I should say I was pretty happy with the way it turned out. Pretty much everybody in the family, even the ones who did not like Raddish, loved this raita.
This is one raita you should try and believe me, you are gonna absolutely like this. Do tell us your thoughts and comments on this special raita by commenting below.
Ingredients for Raita:
- Radish - 1 grated in large shreds
- Tomato - 1 chopped
- Fresh coconut - 2 tbsp grated
- Yogurt curd - 1/2 liter
- Salt - as per the taste
- Coriander leaves - 2 tbsp finely chopped
- Oil - 1 tsp
- Asafoetida hing - 1 pinch
- Black mustard seeds - 1/2 tsp
- Curry leaves - 4-5 cut it into half
- Dried red chili - 2 broken
- Heat oil in a small pan on a low flame.
- Add mustard seeds and asafoetida and cover.
- When mustard seeds start popping add curry leaves and red chilli.
- Stir and fry for just a few seconds so that the curry leaves gets fried properly.
- Now add radish, tomato, grated coconut, 1 tbsp coriander leaves, salt and saute for few minutes.
- Turn off the gas and let the mixture cools down.
- Once the mixture gets cold add this mixture to the yogurt and mix well.
- Garnish with fresh coriander leaves.
- Serve along with rice, roti, paratha, puri etc.
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