Three mice & Radish Raita

Three blind mice, three blind mice
See how they run, see how they run...

Noone would mind these mice scampering around in the kitchen now would they?! Unlike the farmer's wife in the rhyme I didn't just cut off their tails, I used them to make a raita :-)

The radish is generally used for a raita and the leaves to prepare a tambli similar to this one. I combined the two recipes today to make a sort of rai-tambli! And the mice encouraged me to experiment further with a Maharashtrian touch of peanuts to this very Konkani specialty ;-)

MULANGI TAMBLI (Radish Raita)
1 small bunch of red radish with leaves (or 1 white radish)
1 cup yogurt, beaten
1/2 tsp mustard seeds
5-6 curry leaves
2 tbsp roasted peanuts (optional)
Grind finely with a little water -
1-2 tbsp grated coconut
1-2 green chillies
1" piece of ginger

Wash radish and cut into small pieces. Take a handful of the leaves (use good ones), wash well and chop finely.

Add salt and lightly cook both in just enough water. The radish is done when it changes color.

Whisk yogurt with the coconut-ginger paste. Season to taste. Heat oil in a tadka ladle, add mustard seeds and curry leaves. Saute for a minute then remove from heat.

Let cool then pour over yogurt. Mix with radish and let sit (preferably in the refrigerator) for 6-8 minutes. Top with crushed, roasted peanuts at the time of serving. Serve cold.

See how to make radish mice here
For more fun ideas with vegetables check this site