Radish Raita (Salad/Dip)
Raita is an Indian salad or dips made with Yogurt and grated vegetables or fruits along with seasonings. It is a perfect side to a curry or grilled meat. So soothing and cooling, especially in the summer. This recipe is a traditional Kashmiri recipe made with radish and yogurt. To make it Whole30/ Paleo, you can replace the yogurt with kite hill unsweetened almond milk yogurt.
15 minutes
5 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 114 |
| Fat: | 5 g |
| Carbohydrates: | 10 g |
| Protein: | 6 g |
| Cholesterol: | 3 g |
| Sodium: | 673 mg |
| Fiber: | 1 g |
| Sugars: | 9 g |
| Calculated per serving. | |
by Masala Paleo
Serves: 4
Ingredients
- 1 whole1 whole1 whole Radish, large
- 2 cups2 cups2 cups Plain Yogurt, can substitute with Kitehill unsweetened yogurt for whole30/paleo
- 1 tsp1 tsp1 tsp Whole Cumin Seed, can substitute with cumin powder
- 1 tsp1 tsp1 tsp Kashmiri Chili Powder, (red chili powder, can substitute with cayenne powder)
- 4 Tbsp4 Tbsp4 Tbsp Organic Walnuts, chopped finely
- 1 tsp1 tsp1 tsp Salt
- 2 whole2 whole2 whole Green Chilies, optional
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Grate the radish by hand or in a food processor
- Squeeze out all the water from the radish and discard
- Add yogurt to a bowl and whisk it up till it is smooth in texture
- Toast the cumin seeds and add to yogurt along with chili powder and salt
- Add the grated radish and mix it up
- Top with chopped walnuts and green chilies
- Serve as a side or a dip
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