Ingredients:Daikon Radish (long white) -1
fat free Indian plain yogurt (curd) - 1 cup
coconut oil - 1 tsp
mustard - 1/2 tsp
urid dhal (black gram lentil) - 1 tsp
curry leaf / cilantro - little
ginger - 1/2 inch
hing (asafoetida) - a pinch
salt - to taste
To grind:Green chilly - 2
shredded coconut - 1 tsp
cumin - 1/2 tsp
Method:Scrub and remove the skin of radish. Chop off the top and bottom, wash well. Shred it using the coarse teeth of a mandolin slicer (carrot shredder).
Heat oil in a wok. Let the mustard start splutter. Then add the urid dhal, hing, finely chopped ginger, curry leaf / cilantro (1 tsp) and saute till urid dhal gets mild red. Then add the shredded radish and saute for a few seconds. Sprinkle a tbsp of water and cook covered for 1 minute. The radish should be semi cooked.
Switch off and let it cool completely.
Grind the items mentioned above without water to a coarse paste.
Mix with the radish and add salt.
Then add the (very cold) plain desi yogurt and mix well.
Radish raitha is ready!
Serving suggestion:Serve as side dish while serving any spicy hot curry with roti.
Note:1.If we can get the radish with leaves, then saute both to make this raita.
Horse radish, daikon radish (Asian white radish), red radish can be used in this recipe. I have used daikon radish here.
2.Radish is a very good diuretic and rich in digestive enzymes.