Thursday, May 7, 2009

Carrot Raita

A very popular favorite.
Carrots - 1 cup, cleaned, peeled and grated
Plain Curd (Yoghurt) - 2 cups
Mustard seeds - 1/4 tsp
Jeera (Cumin seeds) 1/4 tsp
Green chillies - 3 or 4, chopped
Curry leaves - 1 sprig (optional but highly recommended)
Turmeric powder - 1 pinch

Mix the curd and grated carrots in a bowl. In a pan, heat about 1/2 tbsp oil and when it is hot, add the mustard seeds, jeera. While they pop, add turmeric powder, green chillies and curry leaves. Saute for a minute and add this to the yoghurt mixture. Mix well, check for salt and serve.

Yummy side to any spicy rice or paratha.

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