Crunchy Raita
Author: Wholesome Soul | by Kajal Dhabalia
Recipe type: Condiment
Cuisine: Indian
Ingredients
- 1 cup thick yogurt, whisked
- 1 carrot peeled and finely diced
- 1 tomato, finely diced
- ¼ cup cilantro, finely chopped
- ½ jalapeño, finely chopped or grated
- ½ teaspoon roasted cumin powder
- ¼ teaspoon mustard powder
- ¼ teaspoon black salt
- ¼ teaspoon salt or to taste
Instructions
- Mix in roasted cumin powder, mustard powder, black salt and salt to whisked yogurt.
- Fold in carrots, tomatoes, cilantro and jalapeño.
- Enjoy.
Notes
VEGAN: I have never tried it, but replace yogurt with coconut milk yogurt.
GLUTEN FREE: Totally gluten free!
AYURVEDIC NOTES: It's best to eat yogurt on sunny, warm days for best digestion. Great for pitta and vata body types, however kapha people should eat limited quantities of yogurt, as it is known to cause congestion.
GLUTEN FREE: Totally gluten free!
AYURVEDIC NOTES: It's best to eat yogurt on sunny, warm days for best digestion. Great for pitta and vata body types, however kapha people should eat limited quantities of yogurt, as it is known to cause congestion.
Recipe by Wholesome Soul at https://blog.wholesomesoul.com/crunchy-raita-carrot-tomato-and-cilantro/