Carrot-Cucumber Raita
Carrot-Cucumber Raita is a lightly spiced, healthy, and cool accompaniment for flavored rice dishes like pulao (pilaf), and any Indian flatbreads and stuffed breads like aloo-paratha.
Servings: 4-6
Cooking Time: 10 minutes
Ingredients
- 1 cup carrots, grated
- 1 cup cucumber, grated
- 1-2 green chillies, finely chopped (adjust to taste)
- 1 tbsp cilantro (coriander leaves), finely chopped
- 4 cups plain yogurt (whole or low-fat)
- Roasted mustard powder, a pinch
- Roasted fenugreek (methi) powder, a pinch
- Turmeric powder, a pinch
- Salt to taste
For Seasoning
- 1 tsp vegetable oil
- Asafoetida powder (hing), a pinch
- 1/2 tsp cumin seeds
Preparation
- Beat the yogurt with a little salt.
- Heat the oil and add the turmeric, asafoetida powder, and cumin seeds.
- Fry until the seeds turn golden brown and pour over the yogurt.
- Mix in the grated carrot and cucumber along with the roasted mustard and fenugreek powders.
- Garnish with chopped cilantro and serve with rice or roti.
Category: Salads and Raitas - Members, Salads and Raitas - No-Onion No-Garlic - Members
