Raita with carrot, coriander and yoghurt
This fresh yoghurt recipe is an Indian classic. Easy to make and delicious as a dip!
- 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
Finely chop the onion and the green pepper and grate the carrot.
Mix these with the finely chopped coriander leaves, the yoghurt and the juice of half a lemon.
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.
Mix well until smooth. Season, if needed, with salt.