Raita is a very important condiment served in every part of India. A good raita – for example this carrot raita – can make an excellent side dishes for curry or dal.
SERVES 4
1 tbsp cumin seeds
425g/15oz/2 cups yogurt
½ tsp salt
1 small onion, finely chopped
1 carrot, peeled and grated
1 small beet/beetroot, cooked
and grated, to garnish
To toast the cumin seeds, heat a small heavy-based pan over a low heat. Add the cumin seeds and dry roast them for 2–3 minutes until they start releasing an aroma, stirring continuously.
Remove the pan from the heat and let them cool, then grind most of the seeds in a mortar and pestle or grinder to make a coarse powder.
To make the raita, combine the yogurt with 125ml/4fl oz/ ½ cup of water and whisk until smooth. Add 1 tablespoon of the roasted cumin powder, season with salt and whisk again. Add the onion and carrots and stir them into the yogurt until well mixed.
Sprinkle the remaining roasted cumin powder and grated beet on top of the raita. Serve chilled as a side dish.