Raita, a cooling yogurt-based condiment traditional to Indian cuisine, offsets the heat of spicy main dishes. This version takes on the sweetness of carrots.

Martha Stewart Living, June 1999

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Recipe Summary

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Ingredients

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Directions

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  • Combine 5 cups carrots, yogurt, and lemon juice in a medium bowl. Heat the oil in a very small skillet over medium-high heat until very hot. Add the cumin and fennel seeds, and let fry until they pop, about 5 seconds. Immediately pour the oil and the seeds over the carrot mixture. Stir to combine.

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  • Salt to taste; add mint. Toss. Garnish with mint leaves and carrot strips, and serve.

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