• 2 Ratings

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.




  • 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.


2 Ratings
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