Prep 15 mins
Cook 0 mins
A great summer dish. I just could not eat Indian cuisine without a Raita.
- 1.10 lb carrots
- 1 1⁄16 cup plain yogurt
- 1 lemon, juiced
- 0.28 lb walnuts, chopped
- 1 teaspoon ground cumin
- 1⁄2 bunch mint
- Grate the carrots.
- Toss with the yoghurt, lemon juice, chopped walnuts, ground cumin and mint.
- Garnish with mint leaves.
- Serve with pappadums, chutney and Bringal pickle.
This was great! Since I'm such a fan of cumin and yogurt, I just knew I would like this dish. And I especially liked the "crunch" that the combination of the carrots and walnuts provided.
This was excellent. A real nice change from the traditional cucumber raita. I didn't have fresh mint so I added dried and chopped up a bunch of cilantro instead. Also added some tomato as I had a lot on hand. Terrific recipe. Thanks ChrissyO
I wasn't at all sure about this recipe when I first started making it -- I was expecting it to be a lot more creamy and like a dressing in texture than it was. As someone else said, it's more like a carrot salad with a yogurt dressing. It does the job though and certainly cools down the mouth if you've just had some spicy lime pickle and popadums! I added a touch of salt to the recipe but otherwise made it as directed. Thanks Chrissy for one I'll make again.