Wednesday, August 17, 2011

Carrot Raita

11/2 cups Finely grated Carrot
1/4 cup thick yogurt
1 green chilli (Finely chopped)
1/4 tsp freshly grounded black pepper
1/4 tsp freshly roasted grounded cumin
Few stalks of Coriander leaves
salt to taste

  • Beat the curd with a fork to smoothen and set aside.
  • In a bowl, combine the grated carrots, green chilli, grounded black pepper, cumin and salt. Rub everything together with fingers.
  • Add the beaten yogurt to the bowl and mix well.
  • Garnish with chopped coriander leaves.
  • Refrigerate atleast for 1 hour before serving to allow the raita to set.

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