GRINTO
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No. 12 — The GRINTO Kitchen

Microgreen raita

A cooling raita with grated cucumber and a crown of radish microgreens. The peppery greens cut through rich curries beautifully.

5 minServes 4Radish microgreens
Cooling microgreen raita in a terracotta bowl with roasted cumin
Made with Radish microgreens — Peppery, crisp, cooling contrast.

Ingredients

  • 2 cups thick curd, whisked
  • ½ cucumber, grated and squeezed dry
  • A handful of radish microgreens
  • ½ tsp roasted cumin powder
  • Salt to taste
  • Optional: pinch of black salt

Kitchen note — Squeeze the cucumber dry first — watery raita dilutes the spices and makes the greens soggy.

Order the greens for this dish

Method

  1. 01Whisk the curd until smooth and lump-free.
  2. 02Stir in the grated cucumber, roasted cumin and salt.
  3. 03Taste and adjust the seasoning.
  4. 04Chill until ready to serve.
  5. 05Top with radish microgreens just before bringing to the table.

Keep cooking

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