Radish Raita Recipe

• 2 cups White Radish (grated)
• A pinch of Asafetida/ Hing
• 2 tsp Vegetable Oil
• 1 tsp Mustard Seeds
• 2 Curry Leaves
• 2 Green Chilies (finely chopped)
• 1 tbsp Cilantro (chopped)
• Salt (to taste)
• 1½ cup Yogurt/ Curd

• Place a kadai on heat and heat vegetable oil.
• Add asafetida and mustard seeds. Allow the mustard seeds to splutter.
• Add curry leaves and green chilies. Stir fry for 20 to 30 seconds.
• Remove from heat and allow the dry mixture to cool.
• Mix together radish, salt and yoghurt in a large bowl.
• Add the dry green chili mixture to the yoghurt. Mix well.
• Add cilantro. Stir well.
• Serve immediately.