Carrot Raita

"A great summer dish. I just could not eat Indian cuisine without a Raita."
 
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photo by The 500 Chef photo by The 500 Chef
photo by The 500 Chef
photo by Sackville photo by Sackville
photo by eatrealfood photo by eatrealfood
Ready In:
15mins
Ingredients:
6
Serves:
2-6
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ingredients

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directions

  • Grate the carrots.
  • Toss with the yoghurt, lemon juice, chopped walnuts, ground cumin and mint.
  • Garnish with mint leaves.
  • Serve with pappadums, chutney and Bringal pickle.

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Reviews

  1. This was great! Since I'm such a fan of cumin and yogurt, I just knew I would like this dish. And I especially liked the "crunch" that the combination of the carrots and walnuts provided.
     
  2. This was excellent. A real nice change from the traditional cucumber raita. I didn't have fresh mint so I added dried and chopped up a bunch of cilantro instead. Also added some tomato as I had a lot on hand. Terrific recipe. Thanks ChrissyO
     
  3. I wasn't at all sure about this recipe when I first started making it -- I was expecting it to be a lot more creamy and like a dressing in texture than it was. As someone else said, it's more like a carrot salad with a yogurt dressing. It does the job though and certainly cools down the mouth if you've just had some spicy lime pickle and popadums! I added a touch of salt to the recipe but otherwise made it as directed. Thanks Chrissy for one I'll make again.
     
  4. I've made this recipe 2 or three times now and it really is a great raita. When I make it, it looks quite different from the picture, more like a salad with a yogurt dressing. This is a very crunchy raita and the ingredients make a lovely combo. Leftovers can be eaten on its own as a salad. Thank you for posting this great raita - it's a keeper.
     
  5. Every so often, DH and I like to have a simple, back-to-basics meal of rice, dal and raita - and this worked perfectly. I can't believe I haven't made raita with carrots before, this is the first time but certainly not the last.
     
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Tweaks

  1. A great recipe! Had to omit the fresh mint but added a sprinkling of dried instead. I served this with tandoori chicken and basmati rice instead of pappadums and actually thought this was excellent with rice. Could see myself just boiling some basmati rice, topping it with this raita and munching away! Thanks Chrissyo!
     
  2. This was excellent. A real nice change from the traditional cucumber raita. I didn't have fresh mint so I added dried and chopped up a bunch of cilantro instead. Also added some tomato as I had a lot on hand. Terrific recipe. Thanks ChrissyO
     

RECIPE SUBMITTED BY

<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
 
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