The smelly and stinky radish, Sia Krisha’s nemesis while growing up, never smelled and tasted this good before.
By Sia Krishna
Yogurt based raitas are usually served with any fiery hot Indian curries and flavoured rice or Indian flat breads. They are simple, quick and easy to make. You can use any vegetables (raw or lightly cooked) that’s available at home to make these raitas. Today I have some fresh Mooli Raita or Radish Pachadi, a simple dish of Radish in chilled yogurt and tempered with aromatic spices. With the winter vegetables flooding the Asian markets in my neck of wood, I brought home some fresh and beautiful white Radish on weekend.
Grated radish is stir fried with sweet onion and aromatic spices before it is mixed with creamy yogurt. The end product is one of the best tasting raita with crunch from radish, sweetness from onions and the spicy note from chillies. The smelly and stinking radish, my nemesis while growing up, never smelled and tasted this good before.
- 1 medium Mooli/Radish, peeled and grated (about 2 packed cups)
- 1 small Onion, finely chopped
- 1-2 Green chilli, finely chopped
- 2-3 cups Yogurt, whisked or beaten
- 1-2 tbsp Coriander Leaves, finely chopped
- Salt to taste
- 1 tsp Mustard Seeds
- 1 dry Red Chilli, broken
- Few Curry Leaves
- A small pinch of Hing/Asafoetida (Optional)
- 1 tbsp Oil
- Heat oil in a pan and add all the tadka/tempering ingredients listed above one by one. When mustard seeds starts to pop and splutter, add chopped green chilli and cook for 30 seconds.
- Next add chopped onions and cook till they turn translucent, around 2 minutes, on medium heat.
- Mix in grated radish and stir fry for 3 minutes till raw smell disappears. Take it off from the flame and let it cool completely.
- Beat or whisk the yogurt till it is free of any lumps and add cooked radish to it. Add salt to taste, chopped coriander leaves and mix all the ingredients well. Add little more yogurts if needed to get desired consistency and keep it refrigerated till needed.
- Serve it chilled with any plain or flavoured rice or with any Indian flat bread and your favourite pickle.
Born in India and raised in fun and food loving family, Sia Krishna is currently living in UK with her better half and her two babies, one year old son and 5 year old blog Monsoon Spice. Her cooking style has strong root in Indian culture and at the same time embraces the world cuisine with equal passion. With never ending love for food, spice and life, Sia is passionate about making Indian food less intimidating which reflects in her food blog "Monsoon Spice", nominated for Top Food Mom Bloggers 2011 by Babble.