Carrot Raita
Ingredients
- 250 gCarrot (finely grated)
- 400 gyogurt Indian (whisked)
- 1 tspWhole cumin seeds (toasted and crushed)
- 10 gFresh cilantro (chopped)
- 1 pcThai chili (finely minced)
- 1 pinchGray sea salt
Method
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.
- 1
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
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
In a mixing bowl, whisk the Indian yogurt until smooth and glossy. It should coat the spoon evenly.
- 4
Stir the carrots, cumin, chili, and coriander into the yogurt. Season with grey sea salt. Mix gently to avoid crushing the carrots.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately or keep chilled for a maximum of 4 hours. The yogurt will eventually split if kept too long.
