Carrot Raita

Carrot Raita I Gajar ka Raita Recipe

Carrot Raita is one more simple, easy, and tasty raita variety made with grated carrots, fresh herbs, green onion, and a few spice powders.

What is Raita?

Raita is an Indian side dish of yogurt containing chopped cucumber or other vegetables, and spices. To amp up the flavor and nutrition, we do add a plethora of fresh vegetables like tomatoes, carrots, spinach, broccoli, boiled potatoes, or even some fruits like pineapple, mangoes, pomegranate, etc.!

This cooling, no-cook yogurt dip is a great accompaniment to spicy curries, pulao, biryanis, etc.! When we have some filling paratha like aloo paratha (Indian flatbread stuffed with a spicy potato mixture), paneer paratha, or any other savory paratha, all you need is a bowl of raita to complete the meal!

This Carrot Raita is,

  • Healthy
  • Quick + Easy
  • Full of flavor
  • Perfect for Summer Meals
  • Gluten free

Ingredients

  • 1 cup curd or plain yogurt
  • 2 carrots, grated
  • ½ cup milk or water
  • ½ tbsp salt
  • ¼ tbsp sugar
  • ½ tbsp ground black pepper or red chili flakes
  • ½ tbsp cumin powder
  • ½ cup chopped mint
  • 1 stalk green onion

How to make Carrot Raita

  1. Whisk the yogurt. Add water or milk to get desired consistency. Add spices – sea salt, cumin powder, chili flakes, or red chili powder and sugar(optional) and mix.

2. Add grated carrot, chopped mint, and green onion. Mix well. 

3. Now chill the raita in the refrigerator for a couple of hours before serving. Sprinkle some red chili flakes and garnish with grated carrots, green onion, and fresh herbs.

Carrot Raita

Tempering For Carrot Raita

This is totally optional but definitely gives a twist to the raita. Here is how to make tempering:

  • Heat ½ tbsp ghee in a small pan.
  • Then add a pinch of asafoetida, mustard seeds and curry leaves. Fry them for few seconds. Let it cool off for few minutes.Then pour the tempering in the raita. Mix well.
  • Serve the raita immediately or chill it and then serve later. You can also garnish with some herbs or chili flakes before serving.

Serving Suggestions:

Raita almost always adorns any dinner/lunch table when we have biryani, pulao, stuffed parathas, any dry dish like aloo methigobhi alooaloo palakpear masala, or along with a hot, spicy curry! Every spoonful of this cooling and refreshing yogurt dip is the ultimate accompaniment and a must to many meals in any Indian home! Raita tastes best when served chilled.

Make-Ahead and Storage

The raita can be refrigerated in an airtight container, with or without the tadka/tempering stirred in, for up to 3 days.

Print
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Carrot Raita

Carrot Raita I Gajar ka Raita Recipe


  • Author: Ashu Chawla
  • Total Time: 10
  • Yield: 2 1x
  • Diet: Vegetarian

Description

Carrot Raita is one more simple, easy, and tasty raita variety made with grated carrots, fresh herbs, green onion, and a few spice powders.


Ingredients

Scale
  • 1 cup curd or plain yogurt
  • 2 carrots, grated
  • ½ cup milk or water
  • ½ tbsp salt
  • ¼ tbsp sugar
  • ½ tbsp ground black pepper or red chili flakes
  • ½ tbsp cumin powder
  • ½ cup chopped mint
  • 1 sprig green onion

Instructions

  1. Whisk the yogurt. Add water or milk to get the desired consistency. Add spices – sea salt, cumin powder, chili flakes, or red chili powder and sugar(optional) and mix.
  2. Add grated carrot, chopped mint, and green onion. Mix well. 
  3. Now chill the raita in the refrigerator for a couple of hours before serving. Sprinkle some red chili flakes and garnish with grated carrots, green onion, and fresh herbs.
  • Prep Time: 5
  • Category: Dips, Raita, Side dish
  • Cuisine: Indian

Nutrition

  • Calories: 229

Keywords: Dips, Raita, Gajar ka Raita, Carrot Raita

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