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Radish Beetroot Raita - Radish Beetroot Dip

This creamy, spicy Radish Beetroot Raita - Radish Beetroot Dip turns radish and beetroot into something special. And look at the color of this raita!
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Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Salad, Side
Cuisine: Indian
Ingredients Method

Ingredients
  

Radish Raita
  • 1 pound Daikon radish (the long white kind) (2 cups shredded)
  • 2 tsp salt
  • 3 cups yogurt
Beetroot raita
  • 1 beetroot (about 1 cup shredded)
  • 3/4 cup yogurt
  • 1 tsp salt
For both raitas
  • 2 tsp cumin seeds (divided)
  • 1 tbsp green chili, 2 small (divided) (reduce if you dont want it spicy)
  • 1/4 cup walnuts plus 2 tbsp (total 1/4 cup plus 2 tbsp) (divided)
  • 3 tbsp cilantro (rinse and chopped) (divided)

Method
 

Prep
  1. Roast the walnuts, over medium heat for 2 to 5 minutes, until golden. They can brown quickly so watch them. Once golden and fragrant transfer them to a bowl and set aside.
  2. Roast the cumin seeds. Heat a small skillet or frying pan over high heat. Once the pan is hot add the cumin seeds without oil. Shaking the pan pretty much constantly—until the seeds darken slightly  about 1 minute. Make sure not to toast them too much or else they will taste bitter.
  3. Rinse and chop the cilantro and set aside.
  4. Once the walnuts have cooled chop them to small pieces.
Radish raita
  1. Wash and peel your radish. Then, using a grater, grate the radish. You will slide the vegetable over the large holes on the shredding surface of a box grater or a plane grater, starting from the top of the grating surface and moving the radish to the bottom of the grater. As the vegetable you’re grating becomes smaller, it’s easy to shred skin. So, once the radish has been shredded down to a small piece, cut this remaining piece by hand into tiny strips. 
  2. In a large bowl add 3 cups yogurt and Whisk it. Then add in 2 tsp salt, and shredded radish. Finally add in 3/4 tbsp green chili, 1/4 cup the toasted walnuts, and 1 and 1/2 tsp cumin seeds. And mix well. Top off with 2 tbsp cilantro and set aside.
Beet raita
  1. Wisk yogurt in another bowl. Then add in 1 tsp salt, and shredded beet. Finally add in 1/4 tbsp green chili and 2 tbsp toasted, chopped walnuts, and 1/2 tsp cumin seeds. And mix well. Top off with 1 tbsp cilantro and set aside.
Arrange
  1. Transfer the radish raita on one side in a bowl and the beet raita in the same bowl on another side. The radish raita will occupy more space on the bowl.