Raita is an Indian condiment that can be served with curries and tandoori. Sometimes it is like a dip, but this one has more of a pickle-like consistancy.
The carrot has to be cut very finely, so they way I did it was to get a potato peeler and run it along the length of the carrot over and over so you get long ribbons. Then, pile these up and cut through it on an angle as finely as possible. You will get very thin julienned pieces of carrot.
For the cucumber, cut it lengthways, and with a teaspoon, scrape out the seeds. Then finely slice.
Ingredients
10cm length cucumber (telegraph cucumber), thinly sliced
1 carrot, julienned
100ml Yoghourt
1tsp cumin seeds, dry toasted, then crushed
Salt and Pepper
1-2 tbsp lemon Juice
1 small garlic clove, crushed
Sprigs of Fresh Mint and Parsley, finely chopped
Method
Combine all ingredients and check for seasoning, let it sit for a little while before serving.
Is this more pickle-esque style a traditional Indian thing? Or is it more about personal preference?
I like my raita smoother with smaller chunks. Ive never noticed the inclusion of carrot before– I’m really keen to hit up my local Indian restaurant now to check out their recipe! How oblivious I’ve been!
my local indian joint does a raita that has grated cucumber and carrot in it. It surprised me too! So, i thought I would try it out. It’s a bit more substantial than the dip version. It really quenches those Fires after an Indian feast!