Carrot-Cucumber Raita

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

1. Beat the yogurt with a little salt.
   
   
2. Heat the oil and add the turmeric, asafoetida powder, and cumin seeds.
   Fry until the seeds turn golden brown and pour over the yogurt.
   
   
3. Mix in the grated carrot and cucumber along with the roasted mustard and fenugreek powders.
   
   
4. Garnish with chopped cilantro and serve with rice or roti.

Related Recipes

• Okra Raita
• Tomato-Onion Raita
• Methi Yogurt
• Onion Raita
• Salads and Raitas

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