Carrot Raita
User Reviews
5.0
18 reviews
Excellent
Carrot Raita
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A simple and easy gajar ka raita made with grated carrots, green chillies and spice powders.
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Ingredients
main 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
for tempering the raita (optional)
- ½ teaspoon ghee (clarified butter)
- 1 pinch asafoetida (hing)
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Instructions
- Rinse, peel and grate 2 small to medium carrots in a plate or bowl.
making carrot raita
- In another bowl, take 1 cup fresh chilled curd/yogurt and whisk it till smooth.
- 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.
- Mix everything well.
- 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
- 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.
- Heat the ghee. Then add a pinch of asafoetida. Fry the asafoetida for a few seconds.
- Then pour the tempering in the raita. Mix well.
- Serve the raita immediately or chill it and then serve later. You can also garnish with some coriander leaves before serving.
- It can be served as a side dish with dal-rice or roti-sabzi combo or with pulao and biryani.
Notes
- asafoetida or use gluten-free asafoetida.
- The recipe can be doubled or tripled.
- Best to use tender and fresh carrots. They should not be fibrous.
- To make the raita gluten-free either skip adding asafoetida or use gluten-free asafoetida.
- The amount of spices can be altered as per your preference.
- The tempering is an optional step but I usually add it as it brings a good flavor.
- If you are going to serve it to small kids also then I suggest reducing the amount of green chillies (or red chili powder) accordingly or skip altogether.
- You can also add 1 tablespoon chopped mint leaves in place of coriander leaves.
Nutrition Information
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Calories
120kcal
(6%)
Carbohydrates
13g
(4%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
19mg
(6%)
Sodium
756mg
(32%)
Potassium
395mg
(11%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
10322IU
(206%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
7mg
(8%)
Vitamin D
1µg
Vitamin E
1mg
Vitamin K
9µg
Calcium
174mg
(17%)
Vitamin B9 (Folate)
20µg
Iron
1mg
(6%)
Magnesium
24mg
Phosphorus
140mg
Zinc
1mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 756mg | 32% |
| Potassium | 395mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 10322IU | 206% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 7mg | 8% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 9µg | |
| Calcium | 174mg | 17% |
| Vitamin B9 (Folate) | 20µg | |
| Iron | 1mg | 6% |
| Magnesium | 24mg | 6% |
| Phosphorus | 140mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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