Vegetable Raita with Black Curry

Vegetable raita with black curry

Theblack curry is very different from those you can find in India: no turmeric and very roasted seeds giving it a dark colour. We put coriander seeds, cumin seeds, roasted then ground, and whole pepper. 

Raita is a cold sauce made from yoghurt and spices that can accompany dishes or be used as is as a starter. 

Vegetable Raita with Black Curry

250 g of yoghurt

a few pinches ofblack curry

a few pinches of salt

1 to 3 level tsp of sugar

250 g of seasonal raw vegetables

(cucumber, courgette, black radish, carrot, etc.)

Peel the raw vegetables and grate them. 

Whip the yoghurt with the salt, sugar andblack curry. 

Add the previously grated raw vegetables, mix and set aside for at least 30 minutes. 

Have a good tasting!