A very quick & simple raita to make and goes well with rotis, parathas, puri & biryani. It is also called Gajar ka Raita. Carrots are good source of Vitamin A and thus very good for eye sight. It is super simple and quick raita with a tempering of mustard, cumin seeds and green chillies at the end.
INGREDIENTS:
Grated carrot - 1/2 cup
Curd - 1 cup (Use fresh not sour)
Coriander leaves - 2 tsp finely chopped
Salt - to taste
TO TEMPER:
Oil - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Green chilli - 1 finely chopped
HOW TO MAKE:
Wash, peel carrots and grate them. Take fresh curd in a bowl and whisk well until soft and smooth. Heat oil in a small pan splutter mustard seeds, cumin seeds & chopped green chilli. Take out from the flame immediately before it burn. Allow seasoning to get cool down.
Add grated carrot in the curd and seasoning, make sure the seasoning is cooled down.
Add needed salt and chopped coriander leaves. Mix well.
Serve with roti, phulka, chapati, paratha or pulao.
TIPS:
Add salt before you serve, adding salt earlier will result watery.
Add seasoning once it cooled down, adding hot seasoning in the curd will make curd watery.
Asafoetida, ajwain can be added for more flavour.
Red chillies can be added instead green chilli.
Always use fresh curd for raita for best result.
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