RADISH(MOOLI) RAITA RECIPE/ MULLANGI THAYIR PACHADI - RADISH & CARROT RAITA

Raita is one of the important dishes in Indian cuisine. But it may have few differences between the south Indian and north Indian raitas.

Generally in tamilnadu , Raita(Thayir pachadi) is must in the lunch menu during festivals or functions or even guest visits.

It will be of any simple raita with onion , coconut and tempered with few spices. There are variety of raitas we can make by using carrot, cucumber etc., Today I am posting a little different raddish Raita(Mullangi thayir pachadi). Yes, raita using the radish and little carrot for additional taste.

My friend told me about this recipe and asked me to try out. I first tried this and served along with vegetable briyani. Really it was so good and am sure even raddish haters also will eat this. Thank YOu so much Selvi Akka for the recipe.

After that I have prepared this few more times even for varitey rice like puliodarai , lemon rice and even for the puli sojji.

It is so simple and you can make this in jiffy.

Ok now coming to the recipe.

RECIPE CARD:

RADDISH RAITA(MULLANGI THAYIR PACHADI) SOAKING TIME:- |PREPARATION TIME:5 Min | COOKING TIME: 5-7 Min AUTHOR: KUZHALIS SAMAIYALARAI RECIPE TYPE: SIDE DISH CUISINE: SOUTH INDIAN  SERVES: 2 PERSONS INGREDIENTS: 1 radish(Mullangi) ½ carrot 1 cup curd Salt to taste To temper: 1 teaspoon oil 1 /2 teaspoon mustard seeds ½ teaspoon urad dhal 1 green chilli Few curry leaves PREPARATION: Wash the radish and carrot and grate them finely and set aside. Finely chop the green chillies and keep it aside. Beat the curd well with a whisk or spoon till it becomes smooth. Add salt and mix well. METHOD: In a pan add the oil and let it heat. Then add the mustard seeds and let it splutter. Then add the urad dhal and sauté. Add the curry leaves and green chillies and let them fry. Then add the finely grated radish and sauté well for around 3 to 5 minutes or until it becomes little glossy. Then add the grated carrot and sauté it for 1 minute. Then remove from heat and let it cool down. Just before serving add the sautéed and cooled vegetables to the beaten curd. Mix well. Serve along with briyani /pulao. VARIATION: If you like you can grate a small piece of mango and add with the raita. You can add a tablespoon of grated coconut also with the raita to get the perfect south Indian flavor. For additional flavor you can add one or two tablespoon of chopped coriander leaves also. Instead of green chillies, you can sprinkle half a teaspoon of red chilli powder and cumin seeds powder to prepare north Indian style raita. NOTES: Sauteing the radish is very important to reduce the flavor of radish. You can omit the sauteing part and add the carrot directly to the curd also.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Beat the curd well with a whisk or spoon till it becomes smooth. Add salt and mix well.

In a pan add the oil and let it heat. Then add the mustard seeds and let it splutter.

Then add the urad dhal and curry leaves and saute.

Add the green chillies and let them fry.

Then add the finely grated radish and sauté well for around 3 to 5 minutes or until it becomes little glossy.

Then add the grated carrot and saute it for 1 minute.

Then remove from heat and let it cool down.

Just before serving add the sauteed and cooled vegetables to the beaten curd. Mix well.

Serve along with briyani /pulao.

Do try this recipe and please don’t forget to give your feedback in comments.

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