Sides
Radish Raita
Yield: 1½ cups
Radish Raita
Yield: 1½ cups
The yogurt in this Indian condiment acts as a cooling agent to dial down spicy dishes.
The addition of radish and mint make for a refreshing side, perfect to serve with Chicken Tikka Skewers (page 33).
Nutritional information per serving (¼ cup):Calories 62 (53% from fat)
carb. 3g
pro. 4g
fat 4g
sat. fat 2g
chol. 5mg
sod. 112mg
calc. 50mg
fiber 1g
carb. 3g
pro. 4g
fat 4g
sat. fat 2g
chol. 5mg
sod. 112mg
calc. 50mg
fiber 1g
Ingredients
- 5ounces (about 6) red radishes, trimmed
- 1small (about ¾ ounce) shallot, cut into
- 1-inch pieces
- ½serrano or jalapeño, seeded (optional)
- and cut into 1-inch pieces
- 1cup plain whole Greek-style yogurt
- 2tablespoons finely chopped mint, plus
- a few small whole leaves for serving
- ¼teaspoon granulated sugar
- 1tablespoon lime juice
- ½teaspoon kosher salt
- 2teaspoons ghee or neutral oil, such as
- grapeseed or sunflower seed oil
- ½teaspoon cumin seeds
- ¼teaspoon coriander seeds
- ¼teaspoon black mustard seeds
Preparation
- 1. Insert the medium shredding disc into the work bowl of the food processor. Shred radishes. Transfer to a dish towel and squeeze out extra moisture. Reserve.
- 2. Remove the shredding disc and insert the chopping blade. With the machine running on High,drop the shallot and serrano through the feed tube to finely chop. Scrape down the sides of the work bowl. Add the yogurt, shredded radish, mint, sugar, lime juice, and salt and pulse until combined. Taste and adjust for salt.
- 3. Just before serving, melt the ghee in a small skillet over medium-low heat. Carefully add the cumin seeds, coriander seeds, and mustard seeds and cook for 30 seconds, or until first seeds start to sputter and pop. Remove from heat to cool slightly.
- 4. Transfer raita to a serving bowl. Drizzle ghee and seeds over and top with mint leaves.
- Serve immediately.
