INGREDIENTS:

2 cups non-dairy yogurt

1/2 cup shredded carrots

1/2 cup of shredded cucumber or zucchini (these pictures show cucumber)

1/2 teaspoon roasted crushed cumin seeds

1/4 teaspoon crushed mustered seeds

1/4 teaspoon crushed fenugreek seeds

salt to taste

1 green chili, washed and cut very small

1/4 cup fresh coriander leaves wash and cut very small

2 cups non-dairy yogurt

1/2 tablespoon sugar (optional)

METHOD:

1. Mix the carrots, cucumber (or zucchini), crushed cumin seeds, crushed mustered seeds, crushed fenugreek seeds, salt, green chili, and coriander leaves in a glass bowl. Set to side.
2. Mix the yogurt with a spoon or hand mixer until it is a smooth liquid (do not add any water). Add a little more salt and the vegetables from the bowl. Mix well. Put in the sugar and mix. Cover the raita and refrigerate for 1/2 an hour before serving.

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.