1. Drain yogurt in a large fine mesh sieve set over a bowl, about 30 minutes. 2. Meanwhile, finely shred carrots using food processor. 3. Heat oil in a 12 inch skillet over moderately high heat until hot but not smoking, then add mustard seeds and cook, covered, until the seeds start making poppings sounds, about 15 seconds. Add the curry leaves and cook, stirring constantly, until fragrant, about 3 seconds. 4. Add carrots, onion, cumin, salt and cayenne and cook over moderate heat, stirring frequently, until carrots are crisp tender, 2 to 3 minutes. 5. Transfer to a shallow bowl and cool about 30 minutes. 6. Stir in yogurt and cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
