Muji Chetin

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Greens, Rice  and Yogurt – Haakh, bata, zamutdodh – Speak the words thus and see the joy in a Kashmiri’s eyes. Its comfort food;  it speaks of home and of long winter nights of comforting talks with family.  Now we all know that Kashmiri cuisine uses a lot of spice and heat. So,  for the days when we don’t eat the simple Haakh and are relishing the roganjosh and Dum Olu, we have a refreshing side of daikon radish with yougurt. ‘It balances out the heat and spice of the rest of the food and aids digestion’, my Grandma would say. As for me I love this dish – Balancing properties or not! Here’s to all Radish lovers !!



  • 1 medium  daikon radish (about 200gms)
  • 1 tsp roasted cumin powder
  • 1 C  Greek yogurt, whisked
  • 1 thai chilli, chopped fine
  • A pinch of red chilli powder
  • Salt to taste

Prodedure :

  1. Grate the daikon radish and set aside for a few minutes
  2. Squeeze out the juice from the radish and put the squeezed radish in a bowl.
  3. Add the cumin, yogurt,thai chilli & salt. Mix it well .
  4. Sprinkle the chilli powder on top as  a garnish.
  5. This is best served chilled

Note: This goes well with spicy and hot  dishes, but you can serve it like any other raita or eat it as a salad.  And If you make it with a bunch of red radishes, this dish looks beautiful!

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