Raita is a cooling yogurt sauce often served alongside spicy Indian dishes. There are many variations of raita, the most common being cucumber. In this winter variation, we use finely grated mild radish instead. It keeps its cooling character, with the barest bit of kick on the finish.
Ingredients
- 1 cup whole milk Greek yogurt
- ⅓ cup spearmint
- 1 serrano chile, seeded, finely chopped (skip it to keep the heat mild)
- 2 tbsp finely chopped yellow onion
- 1 tbsp fresh lime juice
- 1 cup coarsely grated daikon or watermelon radishes
- 1 tsp simple syrup or sugar
- ½ tsp salt, or to taste
- Olive oil or sesame oil, to serve
Preparation
- In a medium bowl, whisk together the yogurt, mint, serrano, onion, salt, simple syrup, and lime juice. Add the grated radish and stir well. Drizzle with a little olive oil or sesame oil just before serving.
