Carrot Raita
Carrot Raita. A seasoned yogurt side dish that includes grated carrots, spices and a delicious tempering.
Ingredients
- 2 cups Plain thick white yogurt/ curd
- 1.5 cups Grated carrots
- 1 tsp Roasted cumin powder
- 1 pinch Black pepper powder
- ½ tsp Black salt (to taste)
- ½ tsp Sugar (I used coconut sugar)
- ¼ cup Finely chopped red onion (optional, but recommended)
- 2-3 tbsp Finely chopped coriander leaves
- ½ tsp Oil (any neutral oil like sesame/ avocado oil will do)
- 1 pinch Heeng/ asafetida
- ¼ tsp Mustard seeds
- 1-2 Broken red chillies
- 3-4 Curry leaves
Instructions
- In a mixing bowl, take 2 cups of thick plain white yogurt/ curd. I prefer to use a well set thick curd because it gives a nice creamy texture.
- To this add the roasted cumin powder, black pepper powder, salt and sugar. You may adjust the sugar and salt to your personal preference. I like to add a hint of sweetness here. Mix well.
- Now add the grated carrots along with the chopped onions and coriander leaves. If you get red seasonal carrots, nothing quite like it. They taste delicious in the raita. Chopped onions are optional here but I love the crunch they impart. You may choose to leave them as well. Mix everything very well.
- We will now make the tadka/ tempering for the raita.
- In a small pan, heat ½ tsp oil and add the mustard seeds along with heeng, red chili and curry leaves. Once they splutter and release the aroma, remove from the flame and pour over the prepared raita.
- Serve immediately with any rice meal or parathas of your choice.