Radish (Mullangi) and Onion Pachadi / Raita ~ Day 29

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Preparation time: 5 minutes

Cook time: 5 minutes

Serves: 4

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Ingredients:

• Curd / yogurt - 2 cups or more
• Radish - 1 medium, peeled and shredded
• Onion - 1, finely chopped
• Mustard seeds - 1 tsp
• Urad dal - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Green chillies - 2, small, finely chopped
• Red chilli powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Curry leaves - 3, thinly sliced
• Salt - to taste
• Oil - 2 tsp

Method:

1. Heat oil in a pan and splutter mustard seeds.  Add urad dal, cumin seeds, green chillies, curry leaves and asafoetida. Fry until urad dal turns golden brown, about 10 seconds.
2. Add the onions and saute for a minute and add radish, turmeric powder and salt.   Saute for another 2 minutes.  Let it cool.
3. Whisk yogurt and add the radish mixture.  Mix well.
4. Serve with curries, plain or variety rice, roti, chapati, cooked quinoa or just plain.

Kathirikai Pachadi / Eggplant Raita

Ingredients:
Eggplant / Kathirikai - 1 large
Yogurt - 2 cups (Greek or Home made)
Sour Cream - 1/2 cup (optional)
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Asafetida - 1/4 tsp
Broken Red Chilies - 2
Salt - to taste
Curry Leaves - few
Oil - 2 tsp for tempering

Method:

1. Rub eggplant with some oil and cover with foil.  Place it in 350 degree F oven and bake it for 30 minutes or until soft.
2. Alternatively you can roast it over open flame or in the microwave.
3. If you are using a microwave to roast,  just poke the eggplant 4 or 5 places and place it in a microwave safe plate.
4. Cook it on high for 5 minutes, turn, and cook for another 5 minutes or until soft and peel-able.
5. Once the eggplant is cooled, remove the skin and scoop out the flesh.
6. Roughly chop the cooked eggplant and place it in a large bowl.
7. Add the yogurt, sour cream (if using), and salt.  Mix well.
8. Heat oil in a small skillet and add the mustard seeds.  Let it splutter.
9. Add the broken red chilies and urad dal.  Fry until golden brown.
10. Add asafetida and curry leaves.  
11. Pour the tempering in the eggplant mixture and mix well.
12. Sprinkle some red chili powder and black pepper.
13. Serve with rice or roti.