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,
- Quick + Easy
- Full of flavor
- Perfect for Summer Meals
- Gluten free
- 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
- 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.
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.
Raita almost always adorns any dinner/lunch table when we have biryani, pulao, stuffed parathas, any dry dish like aloo methi, gobhi aloo, aloo palak, pear 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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