Radish Yogurt Raita With Fresh Coconut & Fried Spic

Name: Radish Yogurt Raita With Fresh Coconut & Fried Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the raita:; 4 radish, grated in large shreds; 1/2 plum tomato, chopped; 2 tablespoons frozen fresh grated coconut, thawed; 16 ounces plain yogurt; Salt, to taste; 2 tablespoons fresh cilantro, chopped; For the tempering spices:; 1 teaspoon safflower, canola, or sunflower oil; 1 pinch asafoetida or hing; 1/2 teaspoon black mustard seeds; 3 fresh curry leaves; 1 dried red chili pepper

Servings: persons

For the raita:
4 radish, grated in large shreds
1/2 plum tomato, chopped
2 tablespoons frozen fresh grated coconut, thawed
16 ounces plain yogurt
Salt, to taste
2 tablespoons fresh cilantro, chopped
For the tempering spices:
1 teaspoon safflower, canola, or sunflower oil
1 pinch asafoetida or hing
1/2 teaspoon black mustard seeds
3 fresh curry leaves
1 dried red chili pepper

1
In a medium bowl, combine the radish, tomato, grated coconut, and yogurt.
2
To prepare the spices, in small pan on medium-high heat, heat 1 teaspoon of oil. When oil is hot, add the asafoetida and mustard seeds, then shake the pan up and cover.
3
When mustard seeds start popping, turn the heat down to low and add the curry leaves and red chili (be careful not to burn yourself). Mix everything with a spoon until coated well with oil; the curry leaf should be crunchy but not burned.
4
Pour this oil mixture into the yogurt. (To get all of the oil out, I usually put a spoon or two of the yogurt into the oil pan and then pour it back in with the rest of the yogurt.) Add salt and mix thoroughly.
5
Garnish with cilantro.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the raita:, 4 radish, grated in large shreds, 1/2 plum tomato, chopped, 2 tablespoons frozen fresh grated coconut, thawed, and more.

Yes, Radish Yogurt Raita With Fresh Coconut & Fried Spices falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Radish Yogurt Raita With Fresh Coconut & Fried Spices

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions