Madhur's Yogurt Raita with Roasted Cumin
Madhur Jaffrey, Martha's friend and the author of numerous Indian cookbooks, recommends serving raita with an Indian meal, or alongside chutneys with meat, chicken, and other traditional American fare.
- Servings: 4
Source: Martha Stewart Living, October 1998
- 1 1/4 cups plain yogurt
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 medium carrot, peeled and coarsely grated
- 1 tablespoon vegetable oil
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon brown mustard seeds
- 2 tablespoons golden raisins
Place yogurt in a small bowl; beat lightly with a fork until smooth and creamy. Add sugar, salt, cayenne pepper, and carrot.
Heat oil in a very small skillet over medium-high heat. When very hot, add cumin seeds and mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds), add raisins. Stir once, and quickly empty the contents of skillet, oil and all, over yogurt mixture. Stir well to combine. Serve.