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Carrot Raita

Name: Carrot Raita Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 pound chilled plain yogurt (dahi, curd) (500 g); 1 teaspoon finely chopped green chilies; 1 teaspoon black salt; 1 teaspoon sugar; ½ teaspoon chaat masala; ½ teaspoon roasted cumin powder; 1 cup grated carrot; salt (to taste); 1 tablespoon chopped cilantro (fresh coriander leaves); 1 tablespoon oil; ½ teaspoon brown mustard seeds; 1 teaspoon white urad dal; 10-12 curry leaves; 1 dry red chili (broken into small pieces)

By Neha Mathur

5 from 4 votes

on Oct 01, 2020, Updated May 08, 2025

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Carrot Raita (Gajar Ka Raita) is an Indian accompaniment made using fresh yogurt, grated carrots, and spices. It comes together in 10 minutes and can be paired with any Indian meal. Here is how to make it (vegetarian, gluten-free).

You can make more such raita recipes, especially for summer meals. Try these out – Aloo Raita, Beetroot Raita, and Banana Raita.

About Carrot Raita

Carrot Raita (Gajar Ka Raita) is a healthy and delicious Indian accompaniment made using carrots, yogurt, and spices.

This vegetarian and gluten-free raita comes together in under 10 minutes. I frequently make this recipe to accompany our Indian-style meals, and it is always a hit in my family.

Ingredients

Carrot – This recipe can be made using orange or red carrots. In winter, when red carrots are in season, I prefer using them over orange ones as the red carrots are sweeter than their orange cousins, making this raita even more delicious.

Plain Yogurt (Dahi, Curd) – Make sure the yogurt is not sour; otherwise, it will ruin the taste of gajar raita.

Green Chilies give a spicy kick to this recipe. If you do not want the raita to be spicy or are making it for kids, you can skip adding green chilies.

Seasonings – I 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 is optional but elevates the taste of the raita a lot, and I highly recommend it. Temper the raita with oil, brown mustard seeds, white urad dal, curry leaves, and dry red chilies.

How To Make Gajar Ka Raita

Make The Raita

Whisk 1 pound (500 g) of chilled plain yogurt in a mixing bowl until smooth using a wire whisk.

If the yogurt is thick, then add some chilled water and mix well. The whisked yogurt must have a pourable consistency.

Add 1 teaspoon finely chopped green chilies, 1 teaspoon black salt, 1 teaspoon sugar, ½ teaspoon chaat masala, and ½ teaspoon roasted cumin powder to the bowl and mix well.

Add 1 cup of grated carrots and mix well.

Check for salt and add more if needed. You can now serve the raita as is or temper it for added flavor.

Temper The Raita (Optional)

Heat 1 tablespoon oil in a small pan over medium-high heat.

Once the oil is hot, add ½ teaspoon brown mustard seeds, 1 teaspoon white urad dal, 10-12 curry leaves, and 1 dry red chili (broken into small pieces), and let them crackle for 10-12 seconds.

Pour the tempering over the raita and mix well. Garnish with 1 tablespoon chopped cilantro.

Tip – Save some tempering aside to garnish the raita.

Variations

To make a variation, add grated beetroot or cucumber.

For a taste change, you can also add herbs like dill, mint leaves, etc.

Add some crushed roasted peanuts for a nice crunch.

You can also add a little grated ginger to the raita; it tastes great.

Serving Suggestions

Just like any raita, carrot raita also tastes best when served chilled. If possible, refrigerate it for 2-3 hours before serving.

You can serve it as a side dish with Indian-style meals of dal, roti, sabji, and rice.

I also like to serve it with parathas like Aloo Paratha, Gobi Paratha, Palak Paratha etc.

It also tastes great with biryanis and pulaos.

Storage Suggestions

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.