Grated radishes and mint or cilantro turn yogurt into a bright and flexible dish that’s part salad, part condiment, part dip.
A lot of people hear “raita” and think cucumber, but raitas can be made with all kinds of vegetables, including bright and crunchy radishes. This raita is smooth and cooling from the yogurt, but it’s chock-full of stuff, so it has a nice crunchy element as well. It’s great alongside slow-cooked chicken thighs or green potatoes, or use it as a dip with flatbreads, crackers, or crudités. The drizzle of olive oil is in no way traditional, but it is delicious and inspired by the flavors of Greek tzatziki.
- 1 bunch radishes about 12
- 1/2 cup loosely packed mint and/or cilantro leaves
- 2 green onions
- 1 serrano chile
- 1 clove garlic
- 1 cup plain whole-milk yogurt
- 1 teaspoon lemon juice lime juice, or white wine vinegar
- Salt to taste
- Extra virgin olive oil to drizzle optional
- Trim and wash the radishes. Grate them on the large holes of a grater into a medium bowl. Finely chop the mint or cilantro and add them to the bowl. Trim and finely chop the green onions and toss them in. Seed and mince the chile; peel and mince the garlic. Add them to the bowl as well.
- Add the yogurt and stir to combine everything. Add the lemon juice or vinegar and stir in. Add salt to taste. Serve immediately, with a drizzle of olive oil on top, if you like.
- This raita keeps, covered and chilled, for a few hours beautifully. Overnight, it will turn quite pink and some water will separate out, but it will still taste great (just pour off any accumulated liquid).