Serves
6

Preparation

10min

Cooking

5min

Skill level

Easy
By
Average: 3 (17 votes)
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Ingredients

  • 1 tsp ground cumin
  • 2 large carrots, grated
  • 560 g (2 cups) natural yoghurt
  • 1 long green chilli, finely chopped

Cook's notes

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.

Instructions

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