+
0 (0)

Categories: Appetizers, Sides, Vegetarian

Muji chetin (radish raita)

Muji chetin (radish raita)
Los Angeles Times

A heavenly Himalayan valley, a beautiful couple, the perfect hour as augured by the horoscopes, mesmerizing mystical music, a sublimely delicious banquet -- and voila! It's a Hindu wedding in Kashmir. Or, rather, it used to be. Sadly, Hindus in ... Read more

Total time: About 15 minutes, plus chilling time | Makes about 1 3/4 cups
  • 1/2 daikon radish
  • 1 teaspoon whole cumin seeds
  • 1 cup plain whole-milk yogurt
  • 1 to 2 serrano chiles, seeded and minced
  • Tiny pinch cayenne pepper
  • Salt to taste

Step 1Using a box grater, grate the daikon radish and set aside. In a small pan over medium heat, lightly toast the cumin seeds until fragrant, about 5 minutes. With a mortar and pestle, coarsely crush the seeds.

Step 2In a medium bowl, mix together the radish, crushed cumin seeds, yogurt, minced chiles, cayenne pepper, and 1 teaspoon salt, or to taste. Set aside for at least 1 hour before serving.

Each quarter cup:
20 calories; 1 gram protein; 2 grams carbohydrates; 0 fiber; 1 gram fat; 1 gram saturated fat; 4 mg. cholesterol; 256 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Shaved asparagus with mushrooms and Parmesan crumble
Sorrel flan
Fried cheese with fresh tomato sauce
Roasted Tomato Soup