Raita: Spicy Yogurt Dip with carrots and fresh mint

Last Saturday Mr J cooked dinner accompanied by a  delicious banana raita.   So I wanted to make something equally nice but slightly different as an accompaniment for our Sunday dinner.  I made the raita using nearly every herb in my fridge and when we tasted it  – the flavours were amazing.  The freshness of the mint, the aroma of coriander, ginger and garlic together with the hot chillies ….wow..unbelievable flavours!

Ingredients for 2 servings:

  • 3 cups of Greek style yogurt
  • 1 medium freshly grated carrot
  • ½ cup of freshly chopped mint
  • ½ inch of fresh ginger – grated finely
  • 2-3 cloves of fresh garlic (minced using a garlic press)
  • 2-3 fresh green chillies finely chopped
  • ½ tsp. salt
  • 1 heaped tsp.English mustard (you can use any similar)

For the tempering:

  • 1 tbsp. rapeseed oil
  • 1 tsp. mustard seeds

Method:

1.   Add the grated carrots, chopped chillies, chopped mint, grated ginger and minced garlic in a bowl.

2. Add the greek yogurt to the mixture, add the salt and the mustard and mix well. 

3.  In a separate saucepan, heat the oil and add the mustard seeds to it.  Once the mustard seeds stop popping, switch off the heat.  Add the oil to the raita mixture and stir.


4.  Add the freshly chopped coriander and mix well.  Allow the mixture to marinade for 20-30 minutes.


5.  Garnish with a sprig of mint and serve.  All the herbs in the raita will add flavour to this fresh raita which can be eaten with any Indian dinner.  It’s also a great dip to have with papads.

 

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