Purple Mogri Raita
by Tarla Dalal
Have you been accosted by delightful mogris in the market this winter? Well, mogri is a delicious winter vegetable that is available in India. Known as radish pods, it is a special crop and is available in colours like purple and green.
Mogri has a delightfully spicy taste, which must be enjoyed with minimal cooking as over-cooking tones down its natural spiciness.
While it can be made into subzis and other dishes, a raita is the ideal way to enjoy this veggie.
You are sure to relish this Purple Mogri Raita, which is perked up with a simple tempering and everyday spices.
You can also try other recipes like Spinach and Mixed Sprouts Raita or Bhindi Raita .
Purple Mogri Raita recipe - How to make Purple Mogri Raita
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
1/2 cup chopped purple radish pods (mogri)
1 cup whisked curds (dahi)
1 tbsp finely chopped coriander (dhania)
1/2 tsp cumin seeds (jeera) powder
1/4 tsp black salt (sanchal)
1/2 tsp chilli powder
1/4 tsp mustard (rai / sarson) powder
salt to taste
1 1/2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
- Method
- Combine the purple mogri, curds, coriander, cumin seeds powder, black salt, chilli powder, mustard powder and salt in a deep bowl and mix well. Keep aside.
- Heat the oil in a small non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for 30 seconds.
- Pour the tempering over the raita and mix well.
- Refrigerate for atleast 1 hour and serve chilled.
| Energy | 102 cal |
| Protein | 2.9 g |
| Carbohydrates | 3.4 g |
| Fiber | 0 g |
| Fat | 7 g |
| Cholesterol | 10.7 mg |
| Vitamin A | 199.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 2 mg |
| Folic Acid | 3.7 mcg |
| Calcium | 141.8 mg |
| Iron | 0.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 13.2 mg |
| Potassium | 62.6 mg |
| Zinc | 0 mg |