carrot raita recipe
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5 from 1 vote

carrot raita

easy raita made with grated carrots.
Prep Time15 mins
Total Time15 mins
Course: side dish
Cuisine: north indian, punjabi
Servings: 2 to 3
Author: Dassana Amit

Ingredients

main ingredients

  • 2 small to medium carrots - peeled and grated
  • 1 green chili - finely chopped
  • 1 cup fresh curd (yogurt)
  • ½ teaspoon roasted cumin powder
  • 1 pinch garam masala powder
  • black salt as required
  • coriander leaves for garnish (cilantro leaves) - optional

for tempering the raita (optional)

  • ½ teaspoon ghee (clarified butter)
  • 1 pinch asafoetida (hing)

Instructions

  • rinse, peel and grate 2 small to medium carrots in a plate or bowl.

making carrot raita

  • in another bowl, take 1 cup fresh chilled curd/yogurt and whisk it till smooth.
  • add the grated carrots (reserve a few for garnish) and chopped green chilies. green chilies are optional and you can skip it. you can also add 1/4 to 1/2 tsp red chili powder instead of green chilies.
  • mix everything well.
  • then add 1/2 tsp cumin powder, a pinch of garam masala powder & black salt as required. add rock salt or regular salt if you do not have black salt. mix again very well.

tempering for carrot raita

  • in a fire proof spoon or in a small pan, take 1/2 tsp ghee. we will be tempering the raita. this step is optional and you can skip it.
  • heat the ghee. then add a pinch of asafoetida. fry the asafoetida for a few seconds.
  • 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 coriander leaves before serving.