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You are here: Home / Dips / Raita with carrot, coriander and yoghurt

2 Filed Under: Dips

Raita with carrot, coriander and yoghurt

This fresh yoghurt recipe is an Indian classic. Easy to make and delicious as a dip!


Ingredients

  • ½ onion
  • 1 small green pepper (sweet)
  • 1 carrot
  • 1 tablespoon coriander leaves
  • 250 grams firm yoghurt
  • ½ lemon
  • 1 tablespoon rapeseed oil
  • 5 to 6 curry leaves (or Thai basil leaves or parsley)
  • 1 dried red chili pepper
  • 1 teaspoon mustard seed

Directions

STEP 1

Finely chop the onion and the green pepper and grate the carrot.

STEP 2

Mix these with the finely chopped coriander leaves, the yoghurt and the juice of half a lemon.

STEP 3

Heat the oil and fry the curry leaves, the finely chopped red pepper and the mustard seed. Remove from the heat and add to the yoghurt mixture.

STEP 4

Mix well until smooth. Season, if needed, with salt.

2

Filed Under: Dips

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