Carrot Raita

18 Feb



Carrots 2 or Baby Carrots 15-20
Yogurt 2-3 cups
Roasted Cumin Powder a big pinch
Salt to taste


Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Green Chile 1
Curry Leaves 4
Oil 1 tbsp

Method of preparation:

Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, add grated carrot and salt.
Cook covered for few minutes or until the raw smell of carrot is vanished.
Stir fry for a minute to evaporate excess water and remove from heat.

In a mixing bowl, add yogurt, above cooked carrot and cumin powder.
Stir thoroughly and serve chilled with pulav.

Notes: You can keep the grated carrots raw if you wish.

4 Responses to “Carrot Raita”

  1. prasad rajahmundry February 18, 2008 at 11:38 am #

    chala bagundi

  2. Mythreyee February 18, 2008 at 7:34 pm #

    roasted cumin adds a lot of flavor. thanks for the recipe.

  3. Linda February 18, 2008 at 11:48 pm #

    How did you know I was looking for a delicious way to get more carrots into my diet? 🙂

  4. sagarika November 16, 2011 at 8:22 am #

    abbbbbbbbbbbbbbbbbbaaaaaaaaaaaa chala tastyyyyyy ga undhiiiiiii…… yummy *-*

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