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Shefaly's Rainbow Raita

Shefaly RavulaComment
Recipe + Photograph ©  Shefaly Ravula

Recipe + Photograph © Shefaly Ravula

Shefaly's Rainbow Raita

You've labored all day over pots and pans so you can eat "real Indian style." On your plate: at least a few curries (vegetable, meat, or lentil), a bread, a rice, a pickle. The list actually goes on, depending on the region of India that inspires you.

This colorful raita takes 10 minutes to prepare. Please make the ground toasted cumin powder in advance and keep a jar of it on hand. It’s the best spice for raita, even if you're new to savory yogurt dishes.


1 quart plain lowfat or full fat yogurt (not Greek)
1 ½ teaspoons kosher salt
1 ½ teaspoons ground roasted cumin powder (see below*)
½ cup finely chopped cilantro, plus more for garnish
2 to 3 rainbow carrots, shredded

Whisk together the yogurt, salt, and roasted cumin powder.

Stir in the chopped cilantro and shredded carrots.

Taste for salt. This should be a somewhat salty, savory dish. It should not taste too tart.

Garnish with extra cilantro, if desired.

*To make the roasted ground cumin powder: Heat a cast iron or stainless skillet over medium heat. Wait patiently for the pan to heat evenly. Pour in ¼ cup whole cumin seeds. Stir the seeds continuously for a few minutes, until their aroma releases and the seeds begin to darken. 

Immediately remove from the heat and transfer to a bowl or plate. Allow to cool completely, then grind to a fine powder in a spice grinder (or on a cutting board under a rolling pin, or with a mortar and pestle). Store airtight.

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