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, 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!
Carrot is a root vegetable and very rich in vitamins and mineral. A great antioxidant reduces heart problems and good for eyes. Carrots are a good source of Vitamin A and thus very good for eyesight. You can make a variety of recipes with them like gajar ka halwa, Carrot ginger soup, Carrot chutney etc.
I use carrots in many different forms like in raita, paratha, mixing with other veggies, salads, soups, in dal/lentil and halwa/pudding. So if you have bored eating simple curd and want something different then you surely go for this without giving a second thought .Carrot raita is an Indian curd recipe which is served as a side dish with rice and is best to be eaten in summers. It is good to have raitas, curd and fruit juices during summers as they are cooling as well as nutritious. It's a cool and a bit spicy recipe. Carrot raita is an easy-to-make recipe and requires very less efforts. Raita tastes best when served chilled.
Raita is always accompanied with rice dishes and it tastes best with chicken biryani, mutton biryani, etc. Since carrots are the hero ingredient in the dish. I suggest to use juicy, fresh and tender carrots. Avoid using fibrous or hard carrots. Every spoonful of this cooling and refreshing yogurt dip is the ultimate accompaniment and a must to many meals in any Indian home! Tempering with ghee/ oil perks up the flavor of carrot raita. However, its optional and you can skip it too. You can serve it immediately but raita tastes best when served chilled. The recipe can be easily scaled to make a bigger or smaller batch.
Prepare this mouth-watering raita recipe next time when guests are around and surprise them with your culinary skills.
If you try this recipe then I would love to see your creation. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, follow me on Instagram, Youtube, Facebook. So let see how to prepare this mild spicy crunchy gajar ka raita or carrot raita.
📌📌 Watch the video recipe here 👇👇
https://youtube.com/shorts/0b6srZ6jyxk?feature=share
INGREDIENTS:
1 Cup fresh Curd
1/2 Cup grated Carrot
2-3 Green Chillies, finely chopped
1 tablespoon finely chopped Coriander
1 tablespoon Pomegranate Seeds
1 sprig Curry Leaves
1 teaspoon Black Salt
1/2 teaspoon roasted Cumin Powder
1/2 teaspoon Amchur Powder
1 teaspoon Urad Dal
1/2 teaspoon Mustard Seeds
2 Dry Red Chillies
1 teaspoon Oil
METHOD:
STEP 1 - Rinse small to medium carrots in fresh water. Then peel and grate them in a plate or bowl.
STEP 2 - In a mixing bowl, add curd and whisk it well.
STEP 3 - Season it with chopped green chillies, black salt, amchur powder and cumin seeds powder. Give it a nice mix. beat it again to get smooth consistency.
STEP 4 - Add grated carrots, chopped coriander, pomegranate seeds and mix very well.
* Tempering is totally optional but definitely gives a twist to the raita. Here is how to make tempering:
STEP 5 - For Tadka - Heat oil in small tempering pan.
STEP 6 - Add mustard seeds, when mustard seeds crackle, add urad dal, dry red chillies, curry leaves, asafoetida and cook for 1-2 minutes.
STEP 7 - Pour this tadka/ tempering on curd mixture and give a nice mix.
STEP 8 - Finally, garnish the raita with the reserved grated carrots, pomegranate seeds, coriander leaves and serve gajar ka raita.
STEP 9 - OR put it in refrigerator for about 1 hour and serve it later chilled.
Like all raita varieties, this gajar raita also goes well with roti-sabzi or dal-rice combination. Or enjoy with any pulao, biryani, stuffed parathas or as a side dish to your meal.
NOTES : * Best to use tender and fresh carrots. They should not be fibrous. Juicy carrots are much easier to grate and taste good as well.
* Avoid using sour tasting curd.
*If making for small kids then I suggest to skip the green chillies.
* Add rock salt or regular salt if you do not have black salt.
* The amount of spices can be altered as per your taste preferences.
* Use of pomegranate seeds is totally optional.
* The recipe can be easily scaled to make a bigger or smaller batch.
* The tempering is an optional step but I usually add it as it brings a good flavor and raita taste amazing.
* You can also add 1 tablespoon chopped mint leaves in place of coriander leaves.
