Cumin-Scented Carrot Raita

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Cumin-Scented Carrot Raita

 

2/3 cup plain whole-milk yogurt

2 tablespoons extra-virgin olive oil

1 garlic clove, minced

1/2 teaspoon cumin seeds

2 carrots, coarsely shredded

2 scallions, white and tender green parts only, thinly sliced

1 tablespoon finely chopped cilantro leaves

salt

cayenne pepper

 

Spoon the yogurt into a coffee filter set in a strainer and let stand until

slightly thickened, about 10 minutes. Transfer the yogurt to a medium bowl.

Meanwhile, heat the olive oil in a small skillet. Add the garlic and cumin seeds

and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the

carrots and scallions and cook, stirring, until just heated through. Add the

carrot mixture and the cilantro to the drained yogurt and season with salt and

cayenne. Serve the raita warm, at room temperature or chilled.