Radish Raita ( Yogurt Side Dish)

• 1/2 of a 32 oz. tub of yogurt - I like to mix a little bit of Greek yogurt in with regular to get a thicker texture
• 1 radish - grated (prefer the larger shred)
• 1/2 small plum tomato - cut into small pieces, seeds removed
• 2 tablespoons fresh grated coconut or thawed out frozen
• Vaggarne
• 2 teaspoons oil
• 1/2 teaspoon mustard seed
• pinch of asafoetida
• 1 - 2 fresh or dried curry leaf
• 1 dried red chili - broken into pieces
• salt to taste
• cilantro

1. Combine grated radish, tomato, grated coconut and yogurt into bowl.
2. In small pan, under medium high heat, place 2 tsps of oil. When oil is hot, place asafoetida and mustard seed. Shake the pan up and cover. When mustard seeds start popping turn the heat down to low and place the curry leaf and broken up red chili (be careful to not burn yourself). Mix everything with a spoon until coated with oil and the curry leaf is crunchy but not burned. Pour this oil mixture onto the yogurt. To get all of the oil out, I usually put a spoon or two of the yogurt into the oil pan and pour it back in with the rest of the yogurt.
3. Put salt and mix thoroughly.
4. Garnish with cilantro.
5. Sometimes I add a pinch of chopped ginger too, but this is optional

regular, tomato, coconut, oil, asafoetida, curry, red chili, salt, cilantro

Taken from www.epicurious.com/recipes/member/views/radish-raita-yogurt-side-dish-50074063 (may not work)