Radish yogurt raita from Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn (page 74) by Chitra Agrawal
- turmeric
- black mustard seeds
- Show all ingredients...
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Steamed lentil and herb dumplings (Nuchinunde); Potato stir-fry with onion and ginger (Alugedde palya); Cabbage stir-fry with lemon and curry leaves (Yalekosu palya); Green bean and coconut stir-fry (Huralikayi palya); Stir-fried corn with basil and leeks (Jolada palya); Scallions in spicy, sour, and sweet sauce (Eerulli karu gojju); Lemon peanut rice (Nimbehannu chitranna); Lime dill rice with pistachios (Nimbehannu sabseege soppu baath); Fragrant eggplant and green pepper rice (Vangi baath); Yellow lentil and rice "risotto" (Huggi or pongal); Thin flatbread (Chapati or roti); Lemony lentil soup (Nimbe saaru or rasam); Roasted kabocha squash and coconut milk soup; Mixed vegetable and lentil stew (Tharakaari huli or sambar); Roasted butternut squash and lentil stew (Kumbalakayi huli or sambar); Black-eyed peas, greens, and lentil stew (Alasande harive huli or sambar); Creamy yellow lentils with tomato and ginger (Hesaru bele thovvay)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
Notes about this recipe
You must Create an Account or Sign In to add a note to this book.Reviews about this recipe
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.