Carrot and Pistachio Raita Recipes

Ingredients :

25 g

55 g

85 ml

4

175 ml

1 tablespoon

1/2 teaspoon

1/2 teaspoon

1/2 teaspoon

coarsely chopped pistachio nuts

raisins

boiling water

carrots, coarsely grated

natural yoghurt

chopped fresh mint

chili powder

cardamom seeds, crushed

ground cumin

1. Put pistachio nuts and raisins in a small bowl and pour over boiling water.

2. Leave to soak for 30 minutes, then drain and pat dry with absorbent kitchen paper.

3. Put carrots, yogurt, chopped mint, chili powder, cardamom seeds and cumin in a bowl, season with salt and stir to mix.

4. Chill for 30 minutes.

5. Stir all but 2 tablespoons pistachio nuts and raisins into yoghurt, then sprinkle remainder on top.

6. Serve raita chilled.

Makes about 350 ml

Variation:

Substitute chopped blanched almonds for pistachio nuts.

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