Ingredients:
1 cup greek yogurt
1 cucumber (large, half grated on a coarse microplane and half coarsely chopped)
1 carrots (medium, peeled and coarsely grated)
1/4 cup fresh cilantro (finely chopped)
1/2 tsp black mustard seeds
1/2 tsp ground cumin
salt (to taste)
1 cup greek yogurt
1 cucumber (large, half grated on a coarse microplane and half coarsely chopped)
1 carrots (medium, peeled and coarsely grated)
1/4 cup fresh cilantro (finely chopped)
1/2 tsp black mustard seeds
1/2 tsp ground cumin
salt (to taste)
Directions:
Mix Greek yogurt, cucumber, carrot and cilantro in a large bowl and set aside.
Heat a small pan over medium high heat, then add mustard seeds and toast, shaking constantly to prevent sticking, for about a minute. Be careful, they burn easily.
Remove seeds from pan and allow to cool completely, then add mustard seeds and ground cumin to raita and mix well.
Taste for salt and serve.
Heat a small pan over medium high heat, then add mustard seeds and toast, shaking constantly to prevent sticking, for about a minute. Be careful, they burn easily.
Remove seeds from pan and allow to cool completely, then add mustard seeds and ground cumin to raita and mix well.
Taste for salt and serve.
By: Food Republic
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