Carrot Raita

A smooth yogurt base that cools the heat of spices, punctuated by the crunch of grated carrots. Toasted cumin adds a smoky note that binds everything together.

• Prep time: 15 min
• Cook time: 2 min
• Difficulty: Easy
• Calories: 124
• Protein: 4 g
• Carbs: 9 g
• Fat: 7 g

Ingredients

• 250 g Carrot ( finely grated )
• 400 g yogurt Indian ( whisked )
• 1 tsp Whole cumin seeds ( toasted and crushed )
• 10 g Fresh cilantro ( chopped )
• 1 piece Thai chili optional ( finely minced )
• 1 pinch Gray sea salt

Instructions

1. Toasting spices

   Heat a dry pan. Toss in the cumin seeds. As soon as the smoky aroma rises and seeds start to pop, remove from heat. Coarsely crush in a mortar.

2. Preparing vegetables

   Peel and finely grate the carrots. They should be crunchy but not too thick. Chop the coriander and mince the chili after removing the seeds.

3. Yogurt binding

   In a mixing bowl, whisk the Indian yogurt until smooth and glossy. It should coat the spoon evenly.

4. Assembly and seasoning

   Stir the carrots, cumin, chili, and coriander into the yogurt. Season with grey sea salt. Mix gently to avoid crushing the carrots.

Chef's tips

• Do not grate the carrots too far in advance, they will release too much water and dilute the yogurt.
• Toasting the cumin is key: as soon as it smells like roasted hazelnut, stop immediately.

Storage

Consume immediately or keep chilled for a maximum of 4 hours. The yogurt will eventually split if kept too long.