Carrots, Cashews and Dates in Smooth Yogurt

This colorful raita comes from good friend Mandakini Devi, an accomplished cook. The cashew and date combination can be replaced by almonds and golden raisins or pecans and currants. The yogurt is drained for 2-3 hours before being mixed into the salad to make a thick, rich sauce without the extra calories of added cream.

 

Preparation and draining time (after assembling ingredients): 2-3 hours

Ingredients

• Plain yogurt, preferably homemade – 2 cups (480 ml) 

• Carrots peeled and shredded – 3 medium-sized  (about ½ pound/230 g)

• Pitted dates, sliced into thin rounds – 6 , or raisins or currants soaked in hot water for 10 minutes, then drained –  2 table spoons (30 ml) 

• Dry roasted chopped cashews, almonds or pecans – 3 table spoons (45 ml) 

• Grated orange or lime zest – 1 teaspoon (5 ml) 

• Fresh orange juice, strained – 2 table spoons (30 ml) 

• Granulated maple or date sugar – 

• Cardamom seeds, coarsely crushed – ¼ teaspoon (1 ml) 
 

Preparation

1. Line a colander with three thicknesses of cheesecloth (about 16 inches/40 cm square) or a white handkerchief. Place the yogurt in the cloth, gather up the four corners, and tie closed with a piece of kitchen twine. Hang the yogurt from a knob on a kitchen cabinet or a sink faucet where it can drip and drain into a bowl or sink. Let it drain undisturbed for 2-3 hours.

2. Press the carrots between your palms to excess juice. Place the drained yogurt in a 1-quart/liter bowl and whisk with a fork until smooth and creamy. Add the remaining ingredients, and stir until blended. Serve at room temperature or chill for 1-2 hours.
 

Serves:
4 to 6
 

By Yamuna Devi Dasi