Mooli Raita (Radish Raita)

I wanted a raita to go with the potato curry I made the other day. It was tempting to go with the familiar cucumber raita, but I decided to opt for something a little different and give a radish raita a try. Ideally this would be made with daikon radish, but other radishes if you don't happen to have any daikon to hand. I used small red radishes. They imparted a pretty pinkish hue to the yogurt.

Mooli Raita in small dish along side aloo masoor dal and vegetable-stuffed paratha.

Mooli Raita

Slighlty adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 c. plain yogurt
• 1/4 tsp. coarse sea salt
• 1/2 c. grated radish, daikon or other radish of your choice
• 1 Tbsp. canola (or other neutral) oil
• 1/2 tsp. mustard seeds
• 1 Tbsp. chopped fresh cilantro
• 5 fresh curry leaves

Directions

1. Combine yogurt, salt, and radish and mix well.
2. Heat oil over medium-high heat.
3. Add mustard seeds, cover, and cook until seeds stop popping (30-60 seconds).
4. Remove from heat and add cilantro and curry leaves.
5. Pour oil mixture into yogurt and mix well.