Fresh, bright, and straightforward to put together, Carrot Raita is a vegetarian North Indian, Punjabi side dish made with simple everyday ingredients in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 2
  • Category: Side Dish
  • Cuisine: North Indian, Punjabi

Ingredients

  • 2 small to medium carrots (- peeled and grated)
  • 1 green chili (- finely chopped)
  • 1 cup curd ((yogurt))
  • ½ teaspoon roasted cumin powder
  • 1 pinch garam masala
  • black salt as required
  • coriander leaves for garnish ((cilantro leaves) - optional)
  • ½ teaspoon ghee ((clarified butter))
  • 1 pinch asafoetida ((hing))

Method

  1. Rinse, peel and grate 2 small to medium carrots in a plate or bowl.

making carrot raita

  1. In another bowl, take 1 cup fresh chilled curd/yogurt and whisk it till smooth.
  2. Add the grated carrots (reserve a few for garnish) and chopped green chilies. Green chilies are optional and you can skip it. You can also add ¼ to ½ tsp red chili powder instead of green chilies.
  3. Mix everything well.
  4. Then add ½ tsp cumin powder, a pinch of garam masala powder & black salt as required. Add rock salt or regular salt if you do not have black salt. Mix again very well.

tempering for carrot raita

  1. In a fire proof spoon or in a small pan, take ½ tsp ghee. We will be tempering the raita. This step is optional and you can skip it.
  2. Heat the ghee. Then add a pinch of asafoetida. Fry the asafoetida for a few seconds.
  3. Then pour the tempering in the raita. Mix well.
  4. Serve the raita immediately or chill it and then serve later. You can also garnish with some coriander leaves before serving.
  5. It can be served as a side dish with dal-rice or roti-sabzi combo or with pulao and biryani.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.