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.