Carrot raita

This carrot raita is a real favourite of mine. I love the way that gently cooking the carrot gives the yogurt a golden colour, and the earthy taste of the asafetida. It pairs really nicely with diced potatoes and spinach.The recipe comes from Madhur Jaffrey’s World Vegetarian.

Carrot raita
(serves 4)

• 2 Tb sunflower oil
• 1 tsp brown mustard seeds
• a pinch of asafetida
• 4 medium carrots, peeled and grated
• 1/2 tsp salt
• 500g plain yogurt
• salt, pepper and chilli powder to taste

1. Heat the oil in a medium frying pan over medium-high heat.
2. Add the mustard seeds. As soon as they start popping, add the asafetida.
3. Stir once, then add the grated carrot. Stir for 15 seconds, then turn off the heat.
4. Sprinkle with salt, then leave to come to room temperature.
5. Put the yogurt in a bowl and beat until smooth and creamy. Season with salt, pepper and chilli powder to taste.
6. When the carrots have cooled, add them to the yogurt and mix well.
7. Serve at room temperature or chilled.

Tags: carrots, dip, gluten-free, Indian food, Madhur Jaffrey, vegetarian, yogurt