accompaniment / curd / dip / indian

mooli raita

Ingredientskitchen -carrot and radish

1 cup grated Mooli

½ coconuts scrapped

2 tsp. Chopped coriander leaves

Salt to taste.


½ a cup curd

½ sugars

Green chillies copped 1 tsp.

11 tbsp. pomegranate


  • Grate the Mooli and squeeze out water
  • Slit green chillies and add,
  • Add in salt, sugar and coriander seeds
  • Add in coconut scarping and curd and bring it desired consistency
  • In a wok heat a tsp of oil, add mustard when it begins to spurt add in urad dal, dry red chilli, a pinch of hing and kharipatta. Turn off the flame; pour this seasoning over the prepared dip.

Serve with rice or roti.


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