The Vegetarian Curry Bible

Raita with Radish

Raja Masala

by Sunita

by Kris Dhillon

This raita has more bite than cucumber raita and is delicious eaten on its own as well

as with rice and curries. The radish used in this recipe is known as mooli. This is

white in colour and shaped rather like a large carrot. It is sweeter in taste than the

well known smaller red radishes and is excellent in salads. Moolis are now readily

available in supermarkets as well as Asian greengrocers. If you cannot get them, use

whatever radish you can find.

Ingredients

•

2 cups of plain peanuts, shelled and skinned

1 tsp lime juice

5-6 green chillies, chopped very finely

A small bunch of coriander leaves, minced

Salt to taste

Serves four.

Preparation time: 5 minutes.

1 small onion, chopped finely

Ingredients:

Method

•

1 pint (570ml) plain yoghurt

1 teaspoon salt

5 inch (13 cm) piece mooli

½ teaspoon garam masala

1 green chilli finely chopped

Mix all the above ingredients together except lime juice.

Add the lime juice at the very end and mix.

Serve it as a snack at teatime or at a party.

Method:

Put the yoghurt and salt into a bowl and beat with a fork until smooth.

Peel, wash, and grate the mooli. Add to the yoghurt together with the garam

masala and the chilli.

Mix and refrigerate until required.