Gajar Ka Raita Recipe | How To Make Carrot Raita

Carrot raita or gajar ka raita is prepared by mixing grated carrot in curd with some spices. It is great to have with stuff parathas instead of simple curd. Though it can be a great accompaniment with rice recipes as well.

Carrot is a root vegetable and very rich in vitamins and mineral. A great antioxidant reduces heart problems and good for eyes. You can read more about carrots here. I use carrots in many different forms like in raita, paratha, mixing with other veggies, salads, soups, in dal/lentil and halwa/pudding.

Course Side Dish

Cuisine Indian

Prep Time 5

Cook Time 5

Total Time 10

Servings Serving

Calories

Author Bhawana

Ingredients

1 Cup thick curd
1 Cup grated carrot
1/2 Cup water
Salt as per taste

For Tempering

1 Tsp Oil
6-8 curry leaves
1/4 Cup peanut
2 pinches of mustard seeds

Instructions

Mix curd, water, and grated carrot. Adjust salt as per your taste.
You do not need to add water if you like very thick consistency. I used greek yogurt so had to add about 1/2 cup water.
Prepare to temper in a tadka pan. Heat oil in a pan and add mustard seeds.
After they crackle add curry leaves and peanuts. Fry for few mins like for about 2-3 min till peanuts get a crunchy look.
Add it on the mix which you prepared with carrot and curd.
Mix well and gajar ka raita or carrot raita is ready to serve.

Notes

I had to add water because it was greek yogurt. With normal curd, if you require to add water then add otherwise skip it.
Do not skip tempering because of it this raita taste amazing.

Nutrition