Recipe Flash: Carrot-Raisin Raita

VEGETARIAN DINNER MENU: Free-Form Samosas; Potato Pea Masala; Spinach Paratha
ONE YEAR AGO: Carrot Raisin Cookies

I know a lot of people who love raita nearly to the point of obsession. For them, the condiment can even eclipse whatever else is on the table–flavorful curries, fluffy dishes of rice, hot-off-the-grill flatbreads–to the point where it doesn’t really make sense to classify raita as a condiment. It’s taken off, become its very own dish. Same goes for tzatziki, et al.

That’s not really me, though. While I like the tang of yogurt and the creaminess of whole milk yogurt, it’s never been something I crave, especially not at the dinner table. This raita, whose flavors borrow from the classic salad of carrots and raisins, may just change all that. It’s interesting enough to be eaten straight from the bowl with a spoon, and it’s a much-needed break from spice in a spread of Indian or Indian-inspired mains and sides. I ate some with leftover chana bateta and white rice, and the creamy tanginess may yet have won raita another disciple.
From my kitchen, albeit small, to yours,
Cara, THE QUARTER-LIFE COOK

**Recipe**
Carrot-Raisin Raita with Cumin Seeds
Makes about 1 cup

This is best made ahead of time so the flavors have time to mellow. Plan to make this 24 hours before serving for absolute best results.

Ingredients

1 container whole milk Greek yogurt
1 carrot
2 tablespoons raisins
1 ½ teaspoons whole cumin seeds
1/8 teaspoon salt

Toast the cumin: in a small, unoiled frying pan, cook the seeds over medium-low heat until fragrant. Pour into a small bowl and cool to room temperature before use. (Sticking them in the freezer helps with this.)

Pour ¼ cup boiling water over the raisins. Let them steep for 15 minutes, then drain and press out the liquid with a dish towel.

Grate the carrot. Let it rest for a few minutes on a dish towel, then squeeze it to get out any moisture. (This will turn your towel slightly orange; use one you don’t care much about.)

Combine all the ingredients in a small bowl. Refrigerate at least an hour or longer. Taste for salt just before serving.

Posted in: Recipe Flash
  • Kate

    Wow! This sounds great. I love yogurt sauces with most everything, and this sounds like a fun alternative

  • Unplanned Cooking

    Looks yummy! I have read so much about Greek yogurt but still haven't tried it. Must put it on my shopping list.

  • Leora

    I love yogurt, but never really loved Raita, but this sounds yummy. I will have to try it. I do love Indian food! Can you guess what my favorite Indian place is???

  • shayma

    adore the combination of flavours- cool, tangy yoghurt with the sweetness of carrots and raisins. it's a really unique combo, girls. x shayma

Buy Now - In The Small Kitchen