Radish Leaves Raita Recipe - Radish leaves mixed with tempered yogurt and garnished with roasted peanut powder

This recipe is contributed by Member Jayashree Joshi.

Main Ingredients : Radishes, Yogurt

Cuisine : Delhi

Course : Raita

Radish Leaves Raita

The city of Delhi, being a conglomerate of different cultures, can serve people with Bengali preparations, north Indian sweets or the Punjabi delicacies with equal panache.
Half of the Delhi population consists of Punjabis, owing to the vicinity of Punjab and having Pakistani immigrants. Thus the abundance of Punjabi food, which is a mixture of vegetarian and non-vegetarian preparations, is easily available here!  For gourmets, Delhi is synonymous with Mughlai cuisine, Frontier cuisines and tandoori chicken.  
Delhi is famous for its many popular roadside eateries which serve a wide variety of delicacies from paranthas, chaat to kebabs and a number of mithais. 

Radish Leaves Raita Recipe - how to make Radish Leaves Raita

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Prep Time : 6-10 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Radishes finely chopped 10-12

  • Yogurt 1 1/2 cups

  • Red chilli powder 1 teaspoon

  • Roasted peanuts powder 2 tablespoons

  • Ghee 1 tablespoon

  • Cumin seeds 1/2 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Asafoetida a pinch

  • Sugar 1 teaspoon

  • Lemon juice 1 teaspoon

  • Salt to taste

Method

Step 1

Take the radish leaves in a large bowl. Add red chilli powder and salt and set it aside.

Step 2

Take yogurt in a large bowl. Heat ghee in a non-stick pan. Add cumin seeds, mustard seeds, turmeric powder and hing and saute till the seeds crackle.

Step 3

Add this mixture to the yogurt. Add radish leaves to the yogurt. Add roasted peanut powder, lemon juice and sugar and mix well.Serve chilled.

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