Jean Immerwahr’s Yogurt with Vegetables (Raita)
 
 

Serves 4-6

Time: 8 minutes


1 1/2 cup yogurt

1 small carrot, coarsely grated

1/2 cup spring onions, chopped very thinly

1/2 - 3/4 tsp salt

 

1.  Combine carrots, onions and yogurt.  Add salt.  Place in a small serving bowl.


2.  Dry-roast cumin seeds in hot frypan one minute, stirring, sprinkle on top of yogurt.


3.  Decorate with a circle of chopped parsley, another of red chili powder or paprika.  Chill before serving.  Chopped water-cress may be substituted for parsley.


May be used as an accompaniment to other dishes or on its own.  Other vegetables may be added, as diced tomatoes, grated or sliced cucumbers, etc.

1/2 tsp red chili powder or paprika

1/4 tsp cumin seeds, roasted

1 tbsp finely chopped parsely