Carrot Raita
A great side for curries and indian dishes of all kinds.
Ingredients
- 1 cup yogurt
- Salt to taste
- 1 pinch Reshampatti or Cayenne pepper, ground
- ½ cup grated carrots
- 2 Tbsp vegetable oil
- 1 Tbsp brown mustard seeds
- 1 tsp cumin, whole
- ¼ cup raisins
- 2 Tbsp cashews, crushed
Method
-
1
Put the yogurt, salt, and pepper in a bowl. Mix well.
-
2
Put the grated carrots on the yogurt without mixing.
-
3
Heat the oil in a small pot with the mustard seeds. Add the cumin when the mustard begins to change colour. Cook for a few seconds and add the raisins until they begin to swell (10-15 seconds).
-
4
Immediately pour over the carrots and mix well. Garnish with cashews.
