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.
HEY THERE!