Cucumber Carrot Raita Recipe – Quick Indian Yogurt Dip

Last Updated on 2 months by Neha Deshmukh

Cucumber Carrot Raita Recipe – Quick Indian Yogurt Dip

Hey everyone! If you’re anything like me, you’re always looking for a quick and refreshing side dish, especially during warmer months. This Cucumber Carrot Raita is exactly that – a cool, creamy, and incredibly flavorful dip that comes together in minutes. I first made this when I needed something fast to serve with spicy biryani, and it’s been a family favorite ever since! It’s the perfect balance to rich, flavorful Indian meals.

Why You’ll Love This Recipe

This raita isn’t just easy; it’s seriously satisfying. It’s light, healthy, and packed with fresh flavors. Plus, it’s incredibly versatile – perfect with everything from spicy curries to simple rice dishes, or even as a dip with your favorite snacks. Honestly, sometimes I just eat it with a spoon! It’s a fantastic way to cool down on a hot day, and it’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to whip up this delicious raita:

• 1 medium Cucumber
• 1 medium Carrot
• 1 medium Onion
• 2 medium Tomatoes
• 2 cups Thick Curd or Yogurt
• 1 chopped Fresh green chillies (adjust to your spice preference!)
• As required chopped Coriander leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using the right kind of yogurt is key here. You really want thick curd (or Greek yogurt if you can’t find traditional Indian curd) – it gives the raita that lovely, creamy texture. If your yogurt is a little too thin, don’t worry, I’ve got a tip for you in the ‘Expert Tips’ section!

Raita is super customizable, too. Traditionally, many regions in India add a dash of roasted cumin powder for a smoky flavor. Some also like a tiny pinch of hing (asafoetida) – it adds a unique savory note, but it’s definitely an acquired taste! Feel free to experiment and see what you like. And don’t skimp on the coriander – it really brightens everything up.

Step-By-Step Instructions

Alright, let’s get cooking! It’s so simple, you’ll be surprised.

1. First, peel and grate the cucumber. Add it to a large mixing bowl.
2. Next, peel and grate the carrot, and toss it into the bowl with the cucumber.
3. Now, finely chop the onion, tomatoes, coriander leaves, and green chilies. Add these to the bowl with the grated vegetables.
4. Give everything a good mix – you want all those lovely veggies nicely combined.
5. In a separate bowl, whisk the chilled curd (yogurt) with salt until it’s smooth and creamy.
6. Pour the whisked curd over the vegetable mixture and stir gently until everything is well coated.
7. Serve immediately for the freshest taste, or chill in the refrigerator for about 30 minutes to let the flavors meld. Chilling it also makes it extra refreshing!

Expert Tips

Here are a few little tricks I’ve learned over the years:

• Too watery? If your raita seems a bit too liquidy, simply strain off some of the excess liquid from the cucumber and yogurt before mixing.
• Yogurt too thin? A tablespoon of milk powder whisked into the yogurt will thicken it up beautifully.
• Spice it up (or down): Adjust the amount of green chili to your liking. Remove the seeds for less heat.
• Fresh is best: Using fresh, crisp vegetables makes all the difference.

Variations

This recipe is a great base for all sorts of fun variations!

• Vegan Raita: My friend Priya is vegan, and she swears by using a good quality plant-based yogurt. It works wonderfully!
• Spice Level: My husband loves things hot, so I often add an extra green chili just for him.
• Festival Adaptations: This raita is a staple during festivals like Holi and Diwali. It’s perfect alongside those sweet and savory snacks. I sometimes add a sprinkle of pomegranate seeds for a festive touch.

Serving Suggestions

This Cucumber Carrot Raita is incredibly versatile. Here are a few ideas:

• Serve it alongside spicy curries like Chicken Tikka Masala or Lamb Rogan Josh.
• Pair it with simple rice dishes like Jeera Rice or Vegetable Pulao.
• Use it as a dip for vegetable sticks, papadums, or samosas.
• It’s also fantastic with grilled meats or fish.

Storage Instructions

Leftover raita can be stored in an airtight container in the refrigerator for up to 24 hours. However, it’s best enjoyed fresh, as the vegetables can release water over time. The texture might change slightly, but it will still be delicious!

FAQs

Let’s answer some common questions:

1. Can I make this raita ahead of time? How long will it stay fresh?

You can definitely prep the vegetables ahead of time and store them separately in the fridge. But I recommend mixing everything together just before serving for the best texture. It’s best enjoyed within 24 hours.

2. What kind of cucumber is best for raita?

English cucumbers (the long, thin ones) are great because they have fewer seeds and a thinner skin. But any cucumber will work – just make sure to remove some of the seeds if they’re very large.

3. My raita is too watery, how can I fix it?

As I mentioned earlier, straining the cucumber and yogurt is the easiest fix!

4. Can I add other vegetables to this raita? What would you recommend?

Absolutely! Finely chopped beetroot, finely diced bell peppers, or even a little grated radish would be delicious additions.

5. Is it necessary to remove the seeds from the tomatoes before chopping?

It’s not essential, but removing the seeds will prevent the raita from becoming too watery. It’s a small step that makes a big difference!