Carrot Raita

2/3 cup plain yogurt
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon cumin seeds
2 carrots, coarsely shredded
2 scallions, white and tender green parts only, thinly sliced
1 tablespoon finely chopped cilantro leaves (leave out if you don't like cilantro)
Salt
Cayenne pepper

Spoon the yogurt into a coffee filter set in a strainer and let stand until slightly thickened, about 10 minutes. Transfer the yogurt to a medium bowl.

Meanwhile, heat the olive oil in a small skillet. Add the garlic and cumin seeds and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the carrots and scallions and cook, stirring, until just heated through. Add the carrot mixture and the cilantro to the drained yogurt and season with salt and cayenne. Serve the raita warm, at room temperature or chilled.

From Food and Wine