Raita Sauce with Radish Greens

I like radishes but will have to admit that I've probably had to thrown away an embarrassing amount of the greens.  Really.  What do you do with them?

Problem solved: Raita!

An Indian, Pakistani and Bangladeshi condiment made with yogurt  used as either a sauce or a dip.

Below are enough resources to get you started.  We like to use Greek Yogurt and Radish Tops as a start.

First recipe from LocalHaven.com


Yogurt Raita
{provided by Chef Vitaly Paley}

1 bunch French Breakfast radishes, cleaned, finely diced
Radish greens finely chopped
1 small English cucumber, peeled, seeded, and finely diced
¼-cup roughly chopped fresh mint
1 bunch green onion, roots trimmed, and thinly sliced
2 containers Liberte Greek Plain yogurt
Juice of 1 lemon
Sea salt and freshly ground black pepper

Second Recipe from Dishingupthedirt.com


Yogurt Sauce(Raita)

  • 1 garlic scape, minced (can sub with 1 garlic clove)
  • 2 Tablespoons dill, minced
  • 1/2 cup radish tops, roughly chopped
  • 1 1/2 cups whole-milk plain yogurt
  • 1 Tablespoon olive oil
  • 1 teaspoon lemon juice
  • salt and pepper to taste

For more authentic Indian versions and seemingly endless substitution options check out our friends at IndianSimmer.com