Traditionally Raita includes cucumber. This version has a little more crunch with carrots and is delicious with a poppadum or two.
Ingredients
- 0.5 tsp ground cumin, cumin
- pinch chilli flakes
- 0.5 tsp ground turmeric
- 250 low-fat natural yoghurt
- 2 tbsp tamarind puree or the juice of 2 limes
- 2 large organic carrots, coarsely grated
- 2 tbsp fresh mint finely chopped
- salt and freshly ground black pepper
Instructions
- Mix everything apart from the carrots.
- Taste to see if you are happy, adjust if necessary.
- Pour over the carrots, mix well and add the mint, then cover.
- If you can, leave at room temperature for an hour or longer to fully develop the flavours.
- Before serving. Remix, taste and season again if needed. Serve with the curry.
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Nutrition Facts
My Carrot Raita
Amount per Serving
Calories
76
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Cholesterol
9
mg
3
%
Sodium
57
mg
2
%
Potassium
285
mg
8
%
Carbohydrates
12
g
4
%
Fiber
2
g
8
%
Sugar
9
g
10
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
