Raita is not just a tasty condiment to accompany your meals but a good aid to digestion. Yogurt is the main ingredient in all raitas. By itself yogurt is sour, heating and difficult to digest. The spices used in Art of Living Blog raita recipes help make yogurt more digestible. Most important, yogurt should be eaten in very small quantities, a spoonful or two with a meal. Ayurveda does not recommend eating yogurt by the bowl, except in certain health conditions.
1 Cup raw carrots
½ Green chili, chopped fine
2 Tablespoons ghee
½ Teaspoon black mustard seeds
½ Teaspoon cumin seeds
1 Pinch hing
1 Small handful cilantro leaves, chopped
1 Cup plain yogurt
¼ Teaspoon salt
• Wash the carrots and grate to a medium fne.
• Stir the carrots into the yogurt and mix gently.
• Heat the ghee in a small saucepan and add the mustard seeds, cumin seeds and hing. Stir until the seeds pop, and add the chili and cilantro. Now remove from the heat.
• Mix the cooked spices and salt into the yogurt/carrot mixture.
• Serves 6-8 as side dish, a spoonful or two per person
The pungent and heating qualities of carrots may provoke pitta. Occasional use is fine when garnished with extra cumin seeds and cilantro. Those with Kapha nature can eat this occasionally. It is not wise to eat carrots too frequently during pregnancy.
Source: Art of Living Magazine