1tablespoonCilantro or coriander leavesfinely chopped
2tablespoonsPeanutsroasted 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.