Let me tell you a truth of my cooking which seems so appropriate with this post. This strong astringent veggie i.e radish hasn’t seen much of experiments in my kitchen. It may be because my food life with radish is not probably long enough for a good assessment. But let me honestly confess that radish is deliciously juicy and way too healthy to be part of my food. While I am typing this, I quickly digged in to my archives to see how many radish recipes are actually in place. There are just two!! I mean only 2. This number signify the fact that I have to put this pretty simple veggie in to more trials and tests so that I can enjoy it in multiple ways. In this regard radish raita is going to be in my food department for quite some time. Because it’s extremely wonderful and yummy.
Radish raita can serve dual purpose like it can pair a simple, plain steamed rice as side dish or it can accompany pulao or other rice recipes too. Don’t make weird faces now!! I can see you twisting nose on my statement above saying how can a raita accompany plain rice. Of course it can. Let me make that clear for you.
Suppose you are cooking radish raita for pulao, slit the green chillies and use it up. Which keeps the spice level minimal. On other hand if you want the raita to be a side dish for meal, then certainly you have to grind the green chillies. This will kick up the spice level and perfectly blends with plain rice. Trust me, I had the raita the latter way and it completely satisfied my taste buds just like radish chutney did a year back. Henceforth radish no longer feels sharp flavored !!