Carrot Raita (Gajar Ka Raita)
Today, I’m excited to share a delightful recipe that adds a refreshing twist to your meal – Carrot Raita (Gajar Ka Raita). This creamy and colourful raita is not only pleasing to the eyes but also tantalizes your taste buds with its unique blend of flavours. Whether served as a side dish or a condiment, this carrot raita is sure to elevate any meal to new heights.
Carrot raita is not only delicious but also packs a nutritional punch. Carrots are rich in vitamins, minerals, and antioxidants, making them a healthy addition to your diet. Incorporating them into a raita adds texture, flavour, and a vibrant hue that enhances the visual appeal of any meal. Plus, with its creamy yoghurt base, carrot raita provides a cooling contrast to spicy dishes, making it the perfect accompaniment prep with fresh yoghurt, grated carrots, and a few Indian spices. It comes together in 10 minutes and can be paired with any Indian meal. My family is very fond of Raita’s recipes, especially during summer because it cools the body down and also has many more health benefits.
You can easily double or triple the recipe as per your requirements.
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For more recipes from this blog, you might also like please check:
Pahadhi Kheere ka raita
Anar Ka Raita
Banana Raita
Onion Tomato Raita
Phool Makhana ka Raita
Mango raita
🎥 Watch the Gajar Ka Raita Recipe Video
👩🍳How to make Carrot Raita (with Step-by-Step Photos)
🌿Ingredients for Gajar Ka Raita Recipe
Carrots: Fresh peeled, washed and grated carrots are added to the yoghurt base. You can also finely chop the carrotsCarrots add a sweet and earthy flavour, as well as a vibrant orange colour to the raita.
Yoghurt: Plain yoghurt serves as the base for the raita. It provides a creamy texture and tangy flavour that complements the sweetness of the carrots. Always, make sure that the yoghurt is not sour, otherwise, it will ruin the overall taste.
Roasted Cumin Powder: Cumin seeds are dry roasted and then ground into a powder. This adds a warm, nutty flavour to the raita.
Regular Salt: Added to balance the flavours of the raita.
Black Salt (Kala Namak): Black salt is mineral-rich salt commonly used in Indian cooking. It’s used in small quantities to season the dish.
Green Chillies – Green Chillies adds a perfect heat to the carrot raita, You can skip green chillies if you do not want it to be spicy.
Spiciness: Chili flakes add a gentle kick of heat to the raita without overpowering the other flavours. Red Chilli helps to maintain a balance between the carrot’s sweetness and the tanginess of the yoghurt.
Sugar: Carrots have a natural sweetness, and adding a touch of sugar can enhance this sweetness, making the raita more flavorful and enjoyable, especially if the carrots used are not particularly sweet.
Tempering – Finally, give a tadka to Raita, to enhance the flavour even more. You can temper the Carrot Raita with vegetable oil, mustard seeds, urad dal, curry leaves, and dry red chillies. Tempering is optional.
Cilantro (Coriander Leaves): We used Fresh chopped coriander leaves to garnish the raita. They add colour and freshness to the dish.
Method:
- Whisk yoghurt until smooth and add chopped green chilli, black salt, sugar and roasted cumin powder and mix well.
- Now, Add the grated carrot.
Mix well.
For tempering
- Heat vegetable oil in a small pan, add mustard seeds, urad dal, curry leaves and dry red chillies and let them crackle for a few seconds.
- Pour the tempering over the raita and mix well.
- Garnish with fresh coriander and serve chilled.
FAQ Related to Carrot Raita (Gajar Ka Raita)
Yes, Greek yoghurt can be used for carrot raita. It will result in a thicker and creamier consistency compared to regular yoghurt.
Absolutely! Carrot raita can be customized with additional ingredients to suit your taste preferences. Some popular additions include grated cucumber, beetroot, chopped onions, finely chopped green chillies, or even a squeeze of lemon juice for extra tanginess.
Carrot raita is typically vegetarian-friendly, as it consists of yoghurt and vegetables. However, if you are vegan, you can use plant-based yoghurt alternatives such as almond or coconut yoghurt to make a vegan version of carrot raita.
Suggestions and tips
Choose Fresh Carrots: Select fresh, firm carrots with bright orange colour for the best flavour and texture. Avoid carrots that are soft, wilted, or have blemishes.
Thick Yogurt: Opt for thick yoghurt for a creamy and luxurious texture. If using regular yoghurt, you can strain it through a cheesecloth or fine mesh sieve to remove excess moisture and make it thicker.
Adjust Seasonings to Taste: Taste the raita after adding the seasonings such as salt, roasted cumin powder, and chilli powder. Adjust the quantities according to your personal preference for flavour.
Add Fresh Herbs: For extra flavour, we can add herbs like coriander and mint into the raita.
Optional Ingredients: Customize your carrot raita by adding optional ingredients such as grated cucumber, finely chopped onions, beetroots and a dash of lemon juice for additional tanginess.
Temper the Raita (Optional): For added flavour, you can temper the raita with spices like mustard seeds, urad daal, curry leaves, and dried red chillies fried in oil or ghee. Pour the tempered mixture over the Raita and mix well before serving.
Storage Suggestions
Keep Refrigerated: Carrot raita should be stored in the refrigerator when not being served. The cold temperature helps preserve the yoghurt and prevents it from spoiling.
Refrigerated: The cold temperature helps preserve the yoghurt and prevents it from spoiling, so always Raita should be stored in the refrigerator when not served.
Avoid Freezing: Yogurt-based dishes like raita do not freeze well, as freezing can cause the yoghurt to separate and become watery when thawed. It’s best to avoid freezing carrot raita.
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Variations
Carrot raita is a versatile dish that can be customized in various ways to suit different tastes and preferences. Here are some delicious variations of carrot raita.
Coconut Carrot Raita: Mix grated coconut with the grated carrots and yoghurt to create a creamy and tropical version of the gajar raita.
Tangy Lemon Carrot Raita: Squeeze fresh lemon juice into the raita for a tangy and citrusy flavour.
Herbed Carrot Raita: Mix chopped fresh herbs like parsley, dill, or basil into the carrot raita for a herby and aromatic version.
Fruity Carrot Raita: For a delightful fruity flavour to the traditional raita add diced fruits such as pineapple, apple, or grapes to the Gajar raita for a sweet and refreshing twist.
Serving Suggestions
We can serve this raita along with your everyday meals like Sabzi, Chapati, Dal, Rice, Paratha, Pouri or Naan.
This raita tastes great with Biryani, Pulavs, and Khichdi too, and instantly lifts the flavour when mixed with these dishes.
You can also have it on its own in between your meals or whenever you feel hungry,
Delicious Carrot Raita Recipe
Materials
- 2 cups Fresh Yogurt
- 1 teaspoon Green Chilli Finely Chopped
- 1/2 teaspoon Black Salt
- 1 teaspoon Sugar
- ½ teaspoon Roasted Cumin Powder
- 1 cup Carrot Grated
- Salt to taste
- 2 tablespoon Fresh Coriander Chopped
- For tempering
- 1 tablespoon Vegetable Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- 10-12 Curry Leaves
- 1 Dry Red Chilli Broken
Instructions
Instructions
- Whisk yogurt until smooth using a wire whisk.
- Add chopped green chili, black salt, sugar and roasted cumin powder and mix well.
- Add grated carrot and mix well.
- Adjust salt.
For tempering
- Heat vegetable oil in a small pan.
- Add mustard seeds, urad dal, curry leaves and dry red chillies and let them crackle for a few seconds.
- Pour the tempering over the raita and mix well.
- Garnish with fresh coriander and serve chilled.
