Carrot Raita
Carrot raita is the perfect accompaniment to serve with any paratha or rice pulao or an Indian meal. It can be made within minutes and the process is also really simple. First, the carrots are peeled and grated and then mixed with whisked curd (plain yogurt), coriander leaves and green chilli, and some spices like roasted cumin powder and chaat masala powder to make the raita.
3/4 cup grated Carrot (1 carrot)
1 cup Plain Curd (yogurt/dahi) (250 ml)
1 tablespoon finely chopped Coriander Leaves
1/2 Green Chilli, finely chopped (or 1/8 teaspoon Red Chilli Powder), optional
1/8 teaspoon Chaat Masala Powder
1/2 teaspoon Roasted Cumin Powder or Cumin-Coriander Powder
Salt, to taste
  1. Peel and grate 1 carrot using a hand grater.
  2. Take 1 cup of plain curd (yogurt/dahi) in a medium bowl.
  3. Whisk it using a wired whisk until smooth.
  4. Add 3/4 cup grated carrot, 1 tablespoon finely chopped coriander leaves, finely chopped 1/2 green chilli (or 1/8 teaspoon red chilli powder), 1/8 teaspoon chaat masala powder, 1/2 teaspoon roasted cumin powder and salt to taste.
  5. Mix well. Taste for the seasonings and add more if required. Carrot raita is ready.
Tips and Variations:
  • For variation, make the tempering with mustard seeds, green chilli, cumin seeds, and curry leaves using 1 teaspoon oil and mix with raita.
  • For Carrot Peanut Raita, add 2 tablespoons roasted and chopped peanuts.
  • Add 1/2 cup grated cucumber and 1/4 cup finely chopped onion along with carrot for variation.
  • Use the full fat curd and make sure that it is not sour.
  • For variation, add a pinch of red chilli powder and a pinch of black salt (kala namak).
Taste: Creamy and Salty
Serving Ideas: Carrot raita is a perfect accompaniment to serve with paneer paratha and aloo paratha.

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