Carrot Raita or Gajar Ka Raita is an Indian accompaniment made using fresh yogurt, grated carrots, and few spices. It comes together in just 10 minutes and can be paired with any Indian meal. Here is how to make it.
You can make more such Raita recipes, especially for Summer meals. Try these out – Cucumber Raita, Aloo Raita, Kaddu Ka Raita, Burani Raita, Mango Raita, Pahadi Kheere Ka Raita, Palak Raita, and Beetroot Raita.
About This Recipe
Carrot Raita or Gajar Ka Raita, is a very humble and full of flavor yogurt and carrot accompaniment, which has a great texture from the grated carrots and a delicious flavor from all the spices used.
I am very fond of Raita recipes, especially in Summers. I make sure that at least a bowl of yogurt or raita is served with my lunch meals, as it cools the body down and also has many more health benefits.
Just adding carrots or gajar in the yogurt can be boring right? And therefore I flavor it with some more ingredients such as green chili, chaat masala, sugar, black salt, coriander leaves, and roasted cumin powder.
And further, I also temper it with vegetable oil, mustard seeds, urad dal, curry leaves, and dry red chilies. Though this tempering is optional, I will recommend it as it adds a lot of taste. Try it and you will give tadka to your raita every day!
This Gajar ka Raita is,
- Quick + Easy
- Full of flavor
- Perfect for Summer Meals
- Gluten free
Carrot – Wash, peel and grate the carrots for this Raita. You can also finely chop the carrots, but I like the texture grated carrot adds to this recipe.
You can also add some peeled and grated beetroot along with carrots, but it will change the color of the Raita to slightly pink.
Yogurt – Whisk the yogurt until smooth to make this Raita. If it’s too thick, you can add in a little water or milk to thin it out. Also, make sure that the yogurt is not sour, otherwise, it will ruin the overall taste.
Green Chillies – Green Chillies add in a perfect heat in this Raita. If you do not want it to be spicy or making it for kids, you can skip adding green chilies.
Seasonings – We will flavor this raita with black salt, sugar, chaat masala, and roasted cumin powder. You can adjust the amount of these seasonings according to your taste.
Tempering – Finally, give a tadka to your Raita to enhance the flavor even more. Temper the raita with vegetable oil, mustard seeds, urad dal, curry leaves, and dry red chilies. Tempering is totally optional though.
You can also add in a little grated ginger in the Raita, it really tastes great.
How to make Carrot Raita?
Whisk yogurt until smooth using a wire whisk.
Add chopped green chili, black salt, sugar, chaat masala, and roasted cumin powder and mix well. You can adjust the amount of chilies and spices according to your taste.
Add grated carrot and mix well. Adjust salt.
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. Chill the raita for a few hours before serving.
Frequently Asked Questions
Tempering this Raita is completely optional! I like to temper it because it enhances the flavor of this simple Raita. You can skip tempering it too.
To make Carrot Peanut Raita, you just have to add de-skinned, roasted, and crushed peanuts into this Raita. All the other ingredients and process to make Raita will remain the same.
You can also try other variations such as Corn and Carrot Raita, with Beetroot, Carrot Peanut Raita, Carrot Orange Walnut Raita, Carrot, and Dill Leaves Raita, Carrot Ginger Raita, Cucumber, and Carrot Raita, and many more that you can experiment to make this Raita even more healthy.
Serve this raita after chilling it for at least an hour. You can make the raita and when ready to serve, just give the tempering. Keep some tempering aside to garnish the raita.
This raita can be served along with your everyday meals which include Sabzi, Chapati, Dal, Rice, etc.
It tastes great with Biryani, Pulavs, and Khichdi too, and instantly lift up the flavor when mixed with these dishes.
You can also have it on its own, as it makes for a great snack, that you can eat in between your meals or whenever you feel hungry.
The leftover raita can be stored in the fridge for about a day, not more than that. Do not freeze it as the texture of yogurt will change once you thaw it.
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Carrot Raita Recipe
- 2 cups Fresh Yogurt
- 1 teaspoon Green Chilli (Finely Chopped)
- 1 teaspoon Black Salt
- 1 teaspoon Sugar
- ½ teaspoon Chaat Masala
- ½ teaspoon Roasted Cumin Powder
- 1 cup Carrot (Grated)
- Salt to taste
- 2 tablespoon Fresh Coriander (Chopped)
- 1 tablespoon Vegetable Oil
- ½ teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- 10-12 Curry Leaves
- 1 Dry Red Chilli (Broken)
- Whisk yogurt until smooth using a wire whisk.
- Add chopped green chili, black salt, sugar, chaat masala, and roasted cumin powder and mix well.
- Add grated carrot and mix well.
- Adjust salt.
- 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.