Tiranga Raita
January 14, 2013

Yogurt with Cucumber, Radish and Carrot served with Rice or Pulao

Cuisine Kashmiri
Course Chutney
Serves 4
Method Quick
Difficulty Easy
Cook Time 10  minutes
  • Cuisine Kashmiri
  • Course Chutney
  • Serves 4
  • Method Quick
  • Difficulty Easy
  • Cook Time 10  minutes
Ingredients
small red radishes
4  
mini cucumber
1  
carrot
1/2  
yogurt
1 1/4   cup
cumin seeds
1/4   teaspoon
salt
1/2   teaspoon
Instructions

1. Take mini red radishes, cucumber and carrot.

2. Grate all three of these and squeeze out the excess water.

3. Take out yogurt in a wide bowl and beat it well.

4. Add all three grated vegetables to the curd and mix it well.

5. In a small pan dry roast the cumin seeds.

6.  Add cumin seeds and salt to yogurt and raita is ready to serve.