I don’t have a big long story behind this recipe but here is another Raita recipe you could use instead of the usual cucumber-onion raita. My mom would made this when I was growing up and I decided to make this to go with some chicken biryani the other day. I am guessing it was K’s first time eating it, because he said he liked how the raita had turned out.
- Carrots: 2, grated
- Onion: 1 diced fine
- Ginger Paste: 1 tsp
- Mustard seeds: 1 tsp
- Salt to taste
- Yogurt – 1.5 cups
In a pot, add a tsp of mustard seeds to some heated oil. When the seeds start popping, add the onions and sauté until they go soft. To it add the ginger paste and grated carrots and some salt. Cook until the carrots are cooked through.
Remove from heat and add the yogurt. Mix well and I put it in the fridge until it was ready to be served. It is nice when served cold.