Carrot Raita with Toasted Cumin Seeds

Name: Carrot Raita with Toasted Cumin Seeds
Yield: Serves 4
Cuisine: Indian
Ingredients: 425 g/15 oz/2 cups yogurt; ½ tsp salt; 1 tbsp cumin seeds; 1 small beet/beetroot, cooked and grated, to garnish; 1 small beet/beetroot, cooked and grated, to garnish; 1 small onion, finely chopped; 1 carrot, peeled and grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Spice Collector’s Cookbook

By Vina Patel

Published 2024

About

Raita is a very important condiment served in every part of India. A good raita – for example this carrot raita – can make an excellent side dishes for curry or dal.

Ingredients

1 tbsp cumin seeds
425 g/15 oz/2

Asia
India
Condiment
Side dish
Gluten-free
Vegetarian

Method

To toast the cumin seeds, heat a small heavy-based pan over a low heat. Add the cumin seeds and dry roast them for 2–3 minutes until they start releasing an aroma, stirring continuously.

Remove the pan from the heat and let them cool, then grind most of the seeds in a mortar and pestle or grinder to make a coarse powder.

To make the raita, combine the yogurt with 125ml/4fl oz/</