Carrot Raita Recipe Step by Step

Whisked yogurt combined with shredded carrot, flavored with black salt, black pepper and a dash of sugar, is carrot raita. Carrot is an absolute winter delight. It is used in a number of recipes during winters. For example gajar halwa, a crowd pleaser and everyone’s favorite during the season, gajar matar ki sabji, gajar ki kanji, gobi gajar ka achaar and many more recipes. Low on fat and high in nutrients, the carrot is a very healthy root vegetable. I always look for ways to include carrot in our diet during winters. Well, making gajar ka halwa every time is not possible. Nor is it a very healthy recipe with the carrot. I love to eat carrots for my salad. But to take a break I often make carrot raita. Gajar ka raita can be served with pulao or biryani or any stuffed parathas.

Carrot Raita Ingredients:

Yogurt/Dahi: Fresh curd works best for the carrot raita. It is important to whisk it well. There should not be any lumps in the dahi. It should be thick and creamy. No water is added to make gajar raita.

Carrot: I have used red carrots to make carrot raita. You can use the ones available. Carrot needs to be peeled and shredded. The center part of the carrot should be discarded.

Seasoning: Black salt,kali mirchi, sugar are used to season gajar raita.

How to make Carrot Raita?

Perfect Gajar ka raita is the one that has the bite of the carrot with the creaminess of yogurt. It is perfectly seasoned. To make perfect Gajar ka raita the following points should be kept in mind:

1. Use thick quality and fresh yogurt (dahi).
2. Yogurt should be whisked until it is absolutely lump-free.
3. Do not grate the carrots too thin.
4. Mildly season the raita.

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How to serve Gajar ka Raita?

Serve it at room temperature or chilled with pulao for a weekday lunch.