Carrot Pachadi

Directions

1. 1
   Drain yogurt in a large fine mesh sieve set over a bowl, about 30 minutes.
2. 2
   Meanwhile, finely shred carrots using food processor.
3. 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.
4. 4
   Add the curry leaves and cook, stirring constantly, until fragrant, about 3 seconds.
5. 5
   Add carrots, onion, cumin, salt and cayenne and cook over moderate heat, stirring frequently, until carrots are crisp tender, 2 to 3 minutes.
6. 6
   Transfer to a shallow bowl and cool about 30 minutes.
7. 7
   Stir in yogurt and cilantro.