Spicy Carrot Raita

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* Exported from MasterCook *

 

Carrot Raita - Madhur Jaffrey

 

Recipe By :Madhur Jaffrey

Serving Size : 6 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons vegetable oil

1 teaspoon whole brown mustard seeds

or substitute yellow seeds

1 pinch asafetida

8 ounces carrots (peeled) -- coarsely grated

1/2 teaspoon salt

16 ounces plain yogurt

freshly ground black pepper

1/8 teaspoon cayenne pepper -- more or less

 

Put the oil in a medium frying pan and set over medium-high heat. When hot, put

in the mustard seeds. As soon as the mustard seeds begin to pop, a matter of

seconds, put in the asafetida. Stir once, then put in the grated carrots. Stir

and mix for 15 seconds, then turn off the heat. Add quarter teaspoon salt and

mix again. Let the carrots come to room temperature.

 

Meanwhile, put the yogurt in a bowl. Beat lightly with a fork until smooth and

creamy. Add quarter teaspoon of salt, some pepper and the cayenne, if using, and

mix. When the carrots have cooled off, mix them in. Serve at room temperature or

chilled.

 

 

Cuisine:

" Indian "

Source:

" BBC Food and Drink "

Yield:

" 1 1/2 cups "

 

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Per serving: 104 Calories (kcal); 7g Total Fat; (61% calories from fat); 3g

Protein; 7g Carbohydrate; 10mg Cholesterol; 225mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 939 2130706543 2130706543 260 0 0 0 0

 

 

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