Lavaas with Mujh Chetin

Ingredients

• 250 g Radish (about 2 medium-sized, peeled and finely grated)
• 1 cup Curd (thick, full-fat, whisked until smooth)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 2 tbsp Mint Leaves (fresh, finely chopped)
• 2 tbsp Coriander Leaves (fresh, finely chopped)
• 0.75 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Roasted Cumin Powder (freshly ground for best aroma)

Instructions

1. 1

   Prepare the Radish: Wash, peel, and finely grate the radishes. Place the grated radish in a muslin cloth or a fine-mesh sieve. Press and squeeze firmly to remove as much water as possible. This is the most critical step to ensure a thick, creamy chutney. Discard the water.

2. 2

   Prepare the Yogurt Base: In a medium-sized mixing bowl, add the thick curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps.

3. 3

   Combine Ingredients: Add the squeezed grated radish, finely chopped green chilies, mint leaves, and coriander leaves to the bowl of whisked yogurt.

4. 4

   Season and Mix: Sprinkle in the salt, Kashmiri red chili powder, and roasted cumin powder. Gently fold all the ingredients together until everything is evenly combined. Taste and adjust the salt or green chilies if needed.

5. 5

   Chill and Serve: Cover the bowl and refrigerate the chutney for at least 30 minutes. This resting time is essential for the flavors to meld and develop. Serve the Mujh Chetin chilled as a refreshing side with Kashmiri pulao, kebabs, or other main courses.