Cucumber and Radish Raita
Source: Laxmi Hiremath, Author of The Dance of the Spices: Classic Cooking for Today’s Home Kitchen.
Serves 6 to 8 as an accompaniment
2 medium tomatoes
2 medium cucumbers, such as English, pickling (about 6) or regular
4 small red radishes
1 small white or red onion
2 tablespoons chopped cilantro
2 cups plain yogurt
¼ cup sour cream or crème fraîche
1 teaspoon salt
1 teaspoon sugar
¼ cup crushed roasted salted or unsalted peanuts
Several romaine lettuce leaves, for lining your serving bowl (optional)
Fresh red and green chiles, such as serrano or jalapeno, stemmed and slivered for garnish (optional)
Tomato wedges for garnish (optional)
Core the tomatoes, chop them finely, and transfer them to a large mixing bowl.
Peel and seed the cucumber, cut them into ½-inch cubes, and transfer them to the bowl.
Finely slice the radishes, then stack and julienne the slices; transfer them to the bowl.
Peel and quarter the onion and slice thinly lengthwise; transfer the slices to the bowl. Sprinkle with the cilantro.
Just before serving, in a bowl combine the yogurt, sour cream, salt, sugar and peanuts. Beat with a fork until smooth. Fold into the prepared vegetables. Taste and adjust the salt and sugar according to the tartness of the yogurt.
For a decorative presentation, if desired, line a serving dish with the lettuce leaves and mound the raita in the center; arrange the slivered chiles in petal fashion and garnish with the tomato slices. Serve.