This carrot raita is quick and easy to make. We love to serve this with any type of paratha or rice dish such as biryani, pulao, khichdi, etc.
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❤️About This Recipe
Quick to make: This carrot raita gets ready in just 15 minutes. There is not much cooking required except roasting the peanuts. And if you have roasted peanuts ready then there is no cooking involved.
Super Easy To Make: Just like many other easy raita recipes, in this raita raw, grated carrot and spices are mixed with yogurt.
Taste & Flavor: A hint of sweetness from carrots with usual raita flavor from raita spices (roasted cumin powder, black salt).
It is garnished with roasted, crushed peanuts, so the raita has some crunchy elements which I love.
🧾Ingredient Notes
You’ll need 8 ingredients only to make this delicious carrot raita recipe.
- Plain yogurt: Always start with chilled yogurt. Or make raita a couple of hours earlier and chill in the refrigerator before serving. Because raita tastes best when served chilled.
- Carrot: Raw, grated carrot is used. I am making a small amount of raita so I have grated by hand. If making a large batch then use the food processor to speed up the task.
- Green chili: It is optional. Many don’t prefer to bite into raw chili, if so skip it.
- Roasted cumin powder and Black salt: These two are a must-add for any raita recipe. Both add a nice flavor to the carrot raita.
- How to make roasted cumin powder at home? Dry roast cumin seeds on medium-low heat until aromatic and they get darker in color. Once cools down, grind into the powder using a spice grinder or mortar & pestle if making a small quantity.
- Peanuts: Here I have dry roasted the peanuts and crushed them coarsely.
👩🍳Step By Step Photo Instructions
1) Take yogurt in a bowl, add salt, roasted cumin powder, black salt and red chili powder. Whisk it until yogurt is smooth and spices are mixed evenly.
2) Add grated carrot, chopped chili and cilantro.
3) Mix everything together.
4) Dry roast the peanuts until they get crunchy and have a few light brown spots. Do stir them constantly while roasting for even coloring.
5) Let the peanuts cool down and crush them lightly.
6) Mix into the prepared raita right before serving to retain the crunch.
💭 Expert Tips
- Always serve carrot raita chilled. So keep into the refrigerator till the time of serving.
- Mix or garnish with crushed peanuts right before serving so peanuts retain their crunch. If added earlier then they get soggy and soft.
- Storage: You can make this carrot raita ahead of time and store it in an airtight container in the refrigerator. It stays good for 2-3 days. Make sure to store the peanuts in a separate container and keep it at room temperature on the counter/shelf.
🍽 Serving Ideas
Carrot raita pairs well with
- Pulao (veg pulao, peas pulao)
- Rice dishes (methi rice, capsicum rice)
- Biryani (veg briyani, baby potato biryani)
- Khichdi (masala khichdi, quinoa khichdi)
- Paratha (methi paratha, cabbage paratha, gobi paratha)
- Any Indian meal (that contains dal, rice, roti, sabzi, papad, pickle, etc).
Did you try this carrot raita recipe? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Carrot Raita
Ingredients
- 1 cup Plain yogurt (dahi or curd)
- Salt to taste
- 1 teaspoon Roasted cumin powder
- ½ teaspoon Black salt (Kala namak)
- ½ teaspoon Red chili powder
- ½ cup Carrot grated
- 1 Green chili chopped finely
- 1 tablespoon Cilantro or coriander leaves finely chopped
- 2 tablespoons Peanuts roasted and roughly crushed
Instructions
- Take yogurt in a bowl, add salt, roasted cumin powder, black salt and red chili powder. Whisk it until yogurt is smooth and spices are mixed evenly.
- Add grated carrot, chopped chili and cilantro. Mix everything.
- Dry roast the peanuts until they get crunchy and have a few light brown spots. Do stir them constantly while roasting for even coloring.
- Let the peanuts cool down and crush them lightly.
- Mix into the prepared raita right before serving to retain the crunch.
Notes
- Always serve raita chilled. So keep into the refrigerator till the time of serving.
- Mix or garnish with crushed peanuts right before serving so peanuts retain their crunch. If added earlier then they get soggy and soft.
- Storage: You can make this carrot raita ahead of time and store it in an airtight container in the refrigerator. It stays good for 2-3 days. Make sure to store the peanuts in a separate container and keep it at room temperature on the counter/shelf.
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