This recipe makes a change from the customary raita when serving Indian food.
Ingredients:
400 gms fresh carrots, grated
1 tbsp ghee or vegetable oil
2 tsps black mustard seeds
1 carton natural yoghurt (150-180 gms)
Pinch of asafoetida
1/2 tsp cayenne powder
2 tsps sugar
1 tsp salt
crushed peanuts to decorate (optional)
Method:
Ingredients:
400 gms fresh carrots, grated
1 tbsp ghee or vegetable oil
2 tsps black mustard seeds
1 carton natural yoghurt (150-180 gms)
Pinch of asafoetida
1/2 tsp cayenne powder
2 tsps sugar
1 tsp salt
crushed peanuts to decorate (optional)
Method:
- Heat the ghee in a frying pan .
- Add the asafoetida and mustard seeds and cook until the seeds begin to pop.
- Now add the grated carrots, salt and cayenne pepper and stir gently until the carrots change colour; about 2-3 minutes.
- Remove from the heat and put the contents of the pan into a bowl. Mix in the sugar and allow the carrots to cool completely.
- Lightly beat the yoghurt and add to the carrots.
- Garnish with crushed peanuts if desired.