Mulangi mosaru bajji ( radish raita)

Ingredients

Mulangi ( mooli//radish) —2 grated

Thick curd ( ghatti mosaru )—3 cups or as required 

Coriander leaves (kothambari soppu)—1 tablespoon chopped 

Salt to taste

Grated coconut( kayi turi)—1/4 cup

Green chillies—2

Ghee—1 tablespoon 

Mustard seeds (sasive)—1 teaspoon 

Channa dhal (kadale belle)—1 teaspoon 

Urad dhal (uddina belle)—1 teaspoon 

Asafoetida (hing//ingu)—1/2 teaspoon 

Method 

Wash the mulangi (radish) peel the skin off and grate them using a grater.

Heat ghee in a pan or laddle,once hot add mustard seeds,when they crackles add both kadale and uddina belle.

Sauté on medium flame,once they turn brown add asafoetida and chopped green chillies.

Sauté till chillies turn to white in colour. Switch off the stove.

Now  take grated mulangi in a mixing bowl,pour the seasoning,grated coconut,chopped coriander leaves and salt,and curd .

Mix everything well together.

Mulangi mosaru bajji is ready to serve.

Serve as it is or chilled.

 Serve with rice ,parota .

Note 

Above is South Indian style raita .

You can add roasted jeera powder,red chilli powder,chat masala,black salt to above raita to make it North Indian style.