Muji chetin or radish raita from the Kashmiri cuisine is served with a Modur pulao or even with rice and Rogan Josh. The slight sharpness of the radish is toned down in the sweetness of curd . It is a very simple but delicious raita.
1 tender radish
1 tsp cumin seeds
1 cup thick yogurt
2 green chillies minced
A pinch of pepper
Wash and peel the radish. Grate it and set it aside. Tip the cumin seeds into a pan and lightly toast them until fragrant. Crush the seeds coarsely. In a medium sized bowl mix together the grated radish, yoghurt, coarsely crushed cumin seeds, pepper, minced chillies and salt. Refrigerate.. Allow the flavours to infuse for about an hour. Serve chilled.
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