Wednesday, December 13, 2006

Carrot & Cilantro Raita

The other night, I was watching one of those cooking shows and the topic was Indian food. There's not much I love more than Indian food, so my interest was definitely piqued. One of the dishes made included a raita on the side, and I knew I wanted to give it a try. Raita is a typical South Asian sauce that is excellent with spicy foods. The cooling effect of the yogurt is the perfect complement to the spicy factor of most Indian foods.

This is a great little quick-and-easy dip. I made this in about 10 minutes, and it's got a lovely complex flavor, despite the recipe's easy and short ingredient list. Serve with samosas, curries, or spread on pita.

Carrot & Cilantro Raita

Carrot & Cilantro Raita
1/4 carrot, finely shredded
1 clove garlic, minced
1/2 tsp paprika
1/4 c water
1/2 c yogurt
1/2 tsp fresh lemon juice
1 tbsp cilantro, finely minced

Place carrot, garlic, paprika, and water in a small saucepan. Bring to a boil, and simmer until all water is evaporated. Cool slightly. Place in small bowl. Add remaining ingredients and stir well.


Judy said...

Yum! This looks so good, and perfect for holiday parties.

Anonymous said...

Oooh! I love raita with spicy Indian food, but I have only had cucumber raita before...this sounds like a yummy alternative! :)

Valerie said...

I can't remember exactly how I found your blog, but it is wonderful. Your food photography is amazing. I made your Smoky Sage Lentil Soup tonight for dinner and it was delicious. Thanks for sharing!

Vanessa said...

This is beautiful and would make a wonderful table with a quick spicy curry & naan. yum!