Carrot Yogurt Raita

Carrots grated – 1 cup
Whole (can use 2% too) plain yogurt – 1 cup
Water – 1/2 cup
Mustard seeds – 1 tsp
Curry leaves – 3
Dry red chillies – 3
Asafoetida – 1/2 tsp
Urad dal/black gram – 1 tsp
oil – 1 tsp

  • Using a food processor fine shred 3-4 medium sized carrots to make 1 cup.
  • Whisk the curd(yogurt), add water to it. Now add the shredded carrots. Keep aside
  • Heat oil in a pan and add mustard seeds, urad dal, curry leaves, dry red chillies (split into quarters) and asafoetida.
  • Add the tempering to the carrot and yogurt mixture.
  • Mix salt according to taste and serve with chapati or rice.


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