Posting a recipe on weekends is an unusual thing in my blog. After the busy and hectic week, I would like to relax on weekends. However, I am planning to post on all days of this month since April is special for me and my family. Hopefully, my plan should work out and I am keeping my fingers crossed :) Today I am sharing a simple and healthy Carrot Raita. I packed this for Jany's lunch box along with Channa Biryani. He liked it a lot and after coming home he told it was very tasty. (again an unusual thing 😁). Though it is very simple, I would like to share the recipe for the beginners and let us move to the recipe. Please check out my Carrot Halwa, Carrot Rice, Carrot Beans Thoran and Carrot Juice recipes as well. If looking for more Raita's then check out my Boondhi Raita.
Ingredients:Carrots - 2
Thick and creamy Curd - 3/4 Cup
Coriander leaves - 1 tbsp(finally chopped)
Salt - as require
Roasted Jeera Powder or Chat Masala - 1/2 tsp
To Temper:
Oil - 1 tsp
Mustard Seeds - 1 tsp
Urad dal - 1/2 tsp
Green Chilli - 1(chopped finely)
Asafoetida - a generous pinch
Curry leaves - 1 sprig
Method:
1. Peel the skin of the carrots and grate it. In a mixing bowl, take the curd and whisk it once.(to remove lumps)
2. Now, add the grated carrot and chopped coriander leaves. Along with this add the chat masala and required salt.
3. In a tadka pan, temper it with the items under 'To Temper' and add it to the carrot, curd mixture.
Serve the refreshing raita with any biryani variety or pulao or parathas.
- If you don't prefer raw carrots, then you can saute it for 3 to 4 mins while tempering.
- Adjust the curd as per the sourness and you can increase or decrease the quantity as per your need.
- I have added chat masala, however, roasted jeera powder too tastes equally good.
Happy's Cook - Divya
Lovely clicks especially the last one with pulao and Raita!! Looks delicious!! What's special in April ?
ReplyDeleteIt's bday of my dad, my daughter and me...Also, Easter and many more like this...
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