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Madhur's Yogurt Raita with Roasted Cumin

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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

Ingredients

  • 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

Directions

  1. Place yogurt in a small bowl; beat lightly with a fork until smooth and creamy. Add sugar, salt, cayenne pepper, and carrot.

  2. 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.

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