Top and tail the carrots, then peel.
Coarsely grate the carrots, and set aside.
Tail the green chillis and split in half. Remove the ribs and seeds if you want to tone down the heat.
Finely dice and add to the carrots.
Zest and juice the lime. Mix in with the vegetables.
In a dry pan, toast the spuices untill fragrant.
Coarsely crush the spices in a mortar and pestle. Combine with the carrots, and fold through the yoghurt.
Taste the dip and adjust with the salt to your personal preference.
«This will give an earthy warm flavoured raita. Adjust the flavours to your personal taste, for for instance by adding fresh mint or coriander, for extra acidity add more lime or lemon or even finely sliced onion.»