Carrot Raita

This is popularly known as Gajar ka Raita in hindi.

Raitas are cooling and are perfect as a side dish to a spicy Indian meal. They are also easy and quick to make and don’t require much preparation.

Carrots are a good source of vitamin A and what’s better than mixing it with a cup of fresh yoghurt to infuse it in your diet.

I love the way that gently cooking the grated carrot gives the yogurt a golden colour, and earthy taste from roasted cumin and black salt is absolute satisfying and welcoming.

This carrot raita has grated tempered carrots in a lightly spiced Indian yoghurt. Peanuts can be used to give added crunch to the raita.

Gajar ka raita can be served as an accompaniment dish for biryani, pulao, parathas, rotis or even with dal, sabji and rice combination.

Carrot Raita

This is popularly known as Gajar ka Raita in hindi.

Raitas are cooling and are perfect as a side dish to a spicy Indian meal. They are also easy and quick to make and don’t require much preparation.

Carrots are a good source of vitamin A and what's better than mixing it with a cup of fresh yoghurt to infuse it in your diet.

I love the way that gently cooking the grated carrot gives the yogurt a golden colour, and earthy taste from roasted cumin and black salt is absolute satisfying and welcoming.

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Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Servings 3

Ingredients

  

• 50 gm grated carrots
• 375 gm Indian yogurt
• 1 tbsp roasted peanuts (optional)
• 1 chopped green chilli (optional)
• Black Salt and chaat masala added to taste
• Pinch of roasted cumin powder
• Few strings of chopped coriander

Tempering

• 1/2 tsp oil
• 1/2 tsp mustard seed
• 1-2 Kashmiri chillies broken in two halves

Instructions

 

• To prepare this refreshing raita recipe, wash and peel the carrots and then grate them thick. Keep it aside in a bowl.
• Take a sauce pan, add oil, mustard seed and a dried kashmiri chillies. Let it splutter for few seconds on the low flame, chillies will also turn dark. Remove from heat and save a little of tempering to garnish the raita later.
• Now add the grated carrot to the remaining tempering in the pan and mix it well. Keep stirring and let it cook for 3-4 minutes, let the mustard seed and fried chillies infuse flavour and aroma to the grated carrot.
• If you prefer a texture cook it for 3-4 minutes and its ready. On the other hand, if you like it bit mushy, cover it with lid and simmer for another 2-3minutes.
• Let the mixture cool down, keep it at room temperature for 10- 15minutes, before you add it to the prepared yoghurt with spices.
• Meanwhile, whisk the yoghurt until smooth in a large bowl. Add black salt, chaat masala, roasted cumin powder and some chopped coriander.
• Once the carrot mixture is cooled down, add it to the bowl of prepared yoghurt and mix it well.
• Transfer it to serving bowl, garnish with remaining tempering and coriander.
• One chilled, serve immediately!

  You can also consume without getting it chilled, all on your preference.

Notes

There are red and orange carrots, you can make your own pick. I have used orange carrot in my recipe.

I have used Indian yoghurt in the recipe, Greek yoghurt can also be used.

Adjust the raita consistency as per your taste and choice. I personally deliver thick consistency when served with Indian breads like parathas and slightly loose texture with biryanis and pilaos.

I have not added green chillies in my raita, the tempering chilli does a wondering job imparting flavour and just enough heat, I would prefer in my bowl of carrot raita, without overpowering the taste of carrot.

Table salt can be used instead of black salt.