- 1 tsp ground cumin
- 2 large carrots, grated
- 560 g (2 cups) natural yoghurt
- 1 long green chilli, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place cumin in a small frying pan over low heat. Cook, stirring occasionally, for 1 minute or until smoking but ensuring it doesn’t burn. Remove from heat and set aside.
Place carrots in a bowl. Pour over boiling water and set aside for 4 minutes or until softened. Rinse under cold water, then drain and squeeze carrot to extract liquid.
Place carrot in a bowl with cumin, yoghurt and chilli. Season with salt and pepper. Serve immediately. Raita will keep refrigerated in an airtight container for up to 2 days.
Photography by Brett Stevens