Recipe Flash: Carrot-Raisin Raita
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.
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.
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.