Carrot Raita Recipe – Yogurt & Coconut Indian Side Dish

Last Updated on 6 months ago by Neha Deshmukh

Carrot Raita Recipe – Yogurt & Coconut Indian Side Dish

Hey everyone! If you’re anything like me, you’re always looking for a quick, refreshing side dish to go with your Indian meals. And honestly, this Carrot Raita is a lifesaver. It’s creamy, slightly sweet, and has a lovely little kick. I first made this when I was trying to sneak more veggies into my kids’ diets, and it was a huge hit! It’s become a regular in our house, especially during the warmer months.

Why You’ll Love This Recipe

This Carrot Raita is more than just a side dish; it’s a little burst of sunshine in a bowl! It’s incredibly easy to make – seriously, it takes just about 10 minutes. Plus, it’s a fantastic way to use up any leftover carrots you might have. The combination of the sweet carrot, cooling yogurt, and fragrant spices is just chef’s kiss. It’s perfect for balancing out spicy curries or enjoying on its own as a light snack.

Ingredients

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

• 1 large carrot, grated (about 150g)
• 1/2 inch ginger, grated
• 1 small onion, finely chopped
• 1 ½ cups yogurt (about 360ml)
• 2 green chilies, finely chopped (adjust to your spice preference!)
• 1 ½ tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ¼ tsp asafoetida (hing)
• 1 sprig curry leaves
• Salt to taste
• 1 tbsp fresh coriander leaves, chopped
• 1 tbsp coconut, grated (fresh or desiccated)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Asafoetida (Hing): Don’t skip this! It adds a really unique, savory depth. A little goes a long way, though. If you’re not familiar with it, it has a pungent smell in the jar, but it mellows out beautifully when cooked.
• Yogurt: I usually use full-fat yogurt for the creamiest texture, but you can definitely use low-fat or Greek yogurt if you prefer. In India, the type of yogurt varies regionally – dahi in the north is often tangier, while curd in the south is milder. Feel free to use what you love!
• Coconut: Freshly grated coconut is amazing if you can get it, but desiccated coconut works perfectly well too. If using desiccated, you can lightly toast it in a dry pan for extra flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, whisk your yogurt until it’s nice and smooth. Set it aside – we want it ready to go.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. They should start to splutter – that’s how you know they’re ready!
3. Now, toss in the cumin seeds, asafoetida, and curry leaves. Sauté for about 10 seconds until fragrant. Your kitchen should smell amazing right now.
4. Add the chopped green chilies, grated ginger, and chopped onion. Fry for about 3 minutes, until the onions are softened and slightly golden.
5. Time for the carrot! Add the grated carrot and coconut to the pan. Cook for 7-8 minutes on low heat, stirring frequently, until the carrot is tender-crisp.
6. This is important: let the carrot mixture cool completely. Seriously, don’t skip this step!
7. Once cooled, combine the carrot mixture with the whipped yogurt and salt. Give it a good mix and adjust the seasoning to your liking.
8. Finally, garnish with fresh coriander leaves. Serve chilled or at room temperature.

Expert Tips

• Don’t overcook the carrots! You want them to have a little bit of bite.
• If you’re short on time, you can grate the carrot and onion ahead of time.
• For a smoother raita, you can blend the cooled carrot mixture before adding it to the yogurt.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use your favorite plant-based yogurt – coconut yogurt or soy yogurt work really well.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you’re sensitive to spice, reduce the number of green chilies or remove the seeds. My friend, Priya, actually adds a pinch of red chili powder for an extra kick!
• Summer Cooling Adaptations: Add a pinch of roasted cumin powder for extra cooling properties – perfect for hot summer days.

Serving Suggestions

Carrot Raita is incredibly versatile. It’s fantastic with:

• Biryani
• Pulao
• Spicy curries (like Vindaloo or Madras)
• Grilled meats or vegetables
• Even just as a light snack on its own!

Storage Instructions

You can store leftover Carrot Raita in an airtight container in the refrigerator for up to 2 days. It might separate slightly, so just give it a good stir before serving.

FAQs

Let’s answer some common questions:

• Is this raita best served hot or cold? Definitely cold! It’s meant to be a cooling side dish.
• Can I use grated beetroot instead of carrot? Absolutely! Beetroot Raita is also delicious.
• What type of yogurt works best for this raita? Full-fat yogurt gives the best texture, but any yogurt you like will work.
• How can I adjust the spice level of this raita? Reduce or remove the green chilies, or add a pinch of red chili powder for extra heat.
• Can I make this raita ahead of time? Yes, you can! Just be aware that the flavors will meld together more over time.

Enjoy! I hope you love this Carrot Raita as much as my family does. Let me know in the comments if you try it and how it turns out!