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Carrot Raita with Cashew Nuts

Colourful and cooling and delicious served with a curry.
Carrot Raita with Cashew Nuts
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You Will Need:

  • ½ cup (125 ml) seedless raisins (optional)
  • 2 carrots, scrubbed and coarsely grated
  • ½ cup (125 ml) full cream plain yoghurt
  • 1 T (15 ml) fresh mint, chopped
  • ½ t (2,5 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • ½ t (2,5 ml) ground cardamom
  • ½ t (2,5 ml) ground cumin
  • ¼ cup (25 g) chopped cashew nuts lightly toasted (optional)

Method:

Pour boiling water over the raisins and drain.

Put raisins, carrots, yoghurt, chopped mint, Chilli & Garlic Seasoning, cardamom and cumin into a bowl, and stir to mix.

Add nuts just before serving.

Carrot Raita with Cashew Nuts

Colourful and cooling and delicious served with a curry.
Carrot Raita with Cashew Nuts

You Will Need:

  • ½ cup (125 ml) seedless raisins (optional)
  • 2 carrots, scrubbed and coarsely grated
  • ½ cup (125 ml) full cream plain yoghurt
  • 1 T (15 ml) fresh mint, chopped
  • ½ t (2,5 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • ½ t (2,5 ml) ground cardamom
  • ½ t (2,5 ml) ground cumin
  • ¼ cup (25 g) chopped cashew nuts lightly toasted (optional)

Method:

Pour boiling water over the raisins and drain.

Put raisins, carrots, yoghurt, chopped mint, Chilli & Garlic Seasoning, cardamom and cumin into a bowl, and stir to mix.

Add nuts just before serving.

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