Cooling Indian Raita Recipe – Carrot, Cucumber & Cumin Yogurt Dip

Last Updated on 2 months by Neha Deshmukh

Cooling Indian Raita Recipe – Carrot, Cucumber & Cumin Yogurt Dip

Hey everyone! If you’re anything like me, you love a good Indian meal. But sometimes, all those amazing spices can leave your mouth wanting something…cooling. That’s where raita comes in! This Carrot, Cucumber & Cumin Raita is my go-to – it’s so refreshing, super easy to make, and the perfect accompaniment to biryani, pulao, or even just a simple dal-chawal. I first made this when I was craving something light and fresh during a hot summer, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This raita isn’t just about cooling things down. It’s a burst of fresh flavors and textures! The crunchy veggies, the tangy yogurt, and the warm spices create a beautiful harmony. Plus, it takes just 15 minutes to whip up, making it perfect for busy weeknights or when you have unexpected guests. It’s a simple side dish that truly elevates any Indian spread.

Ingredients

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

• 1 cup Curd (yogurt or dahi)
• 1 small to medium carrot, peeled and chopped (about 80-100g)
• 1 small bell pepper (capsicum), chopped (about 60-80g)
• 1 medium cucumber, peeled and chopped (about 100-120g)
• 1 medium tomato, chopped (about 80-100g)
• 1 small onion, chopped (about 40-50g)
• ?? teaspoon black pepper powder (around 1/4 – 1/2 tsp, adjust to taste)
• ?? teaspoon roasted cumin powder (around 1/2 – 1 tsp)
• To taste black salt or rock salt (start with 1/4 tsp)
• 1-2 tablespoons chopped coriander leaves

Ingredient Notes

Let’s talk about a few key ingredients to make sure your raita turns out just right:

Curd (Yogurt/Dahi) – Types & Regional Variations

The base of any good raita is, of course, the yogurt! In India, we have so many different types. For this recipe, I prefer using full-fat curd for a richer, creamier texture. You can use dahi (Indian yogurt), Greek yogurt (for extra thickness), or even plain yogurt. Different regions have different preferences – in the South, you might find raita made with slightly sour yogurt, while in the North, it’s often sweeter.

Roasted Cumin Powder – Making Your Own vs. Store-Bought

Roasted cumin powder adds such a lovely warmth to the raita. You can absolutely use store-bought, but trust me, roasting your own cumin seeds takes the flavor to another level! Just dry roast cumin seeds in a pan for a few minutes until fragrant, then grind them to a powder. It’s so worth the extra step.

Black Salt (Kala Namak) – Flavor Profile & Benefits

Don’t skip the black salt! It has a unique sulfurous flavor that adds an authentic Indian touch. It’s also known for its digestive benefits in Ayurveda. If you can’t find it, regular salt will do in a pinch, but it won’t be quite the same.

Vegetable Freshness & Seasonal Choices

Using fresh, seasonal vegetables makes a huge difference. I love using crisp cucumbers and sweet carrots. Feel free to experiment with other veggies too – beetroot raita is amazing in the summer!

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, rinse, peel, and finely chop all your vegetables – the carrot, bell pepper, cucumber, tomato, and onion. The smaller the pieces, the better they blend with the yogurt.
2. In a bowl, whisk the yogurt until it’s nice and smooth. No lumps allowed!
3. Now, add the black pepper powder, roasted cumin powder, and salt to the yogurt. Give it a good mix.
4. Gently stir in all those beautifully chopped vegetables until everything is evenly coated in the yogurt and spices.
5. Give it a taste and adjust the seasoning if needed. A little more salt? A pinch of pepper? You’re the chef!
6. Finally, garnish with fresh coriander leaves.

Expert Tips

• Don’t overmix: Overmixing can make the raita watery. Gently fold in the vegetables.
• Chill it out: Chilling the raita for at least 15-20 minutes allows the flavors to meld together and makes it extra refreshing.
• Yogurt consistency: If your yogurt is too thick, add a tablespoon or two of water to reach your desired consistency.

Variations

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

Spice Level – Adjusting the Black Pepper

My family loves a little kick, so I tend to add a generous amount of black pepper. But if you prefer a milder raita, start with a smaller amount and add more to taste.

Vegan Raita – Plant-Based Yogurt Substitutions

For a vegan version, simply swap the dairy yogurt for a plant-based alternative like coconut yogurt or cashew yogurt. They both work beautifully!

Gluten-Free – Naturally Gluten-Free

Good news! This raita is naturally gluten-free, so everyone can enjoy it.

Festival Adaptations – Raita for Holi, Diwali, or Eid

Raita is a staple during Indian festivals. For Holi, you can add a pinch of turmeric for a vibrant color. During Diwali, a touch of pomegranate seeds adds a festive touch. And for Eid, a sprinkle of rose petals makes it extra special.

Serving Suggestions

This raita is incredibly versatile. It’s amazing with:

• Biryani and Pulao
• Dal-Chawal (lentils and rice)
• Kebabs and Tikkas
• Samosas and Pakoras
• As a dip with vegetable sticks

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 may release water over time.

FAQs

What type of yogurt is best for raita?

Full-fat curd or Greek yogurt are my favorites for a creamy texture. But you can use any plain yogurt you like!

Can I make raita ahead of time? How long will it keep?

You can make it a few hours ahead, but it’s best enjoyed fresh. It will keep in the fridge for up to 24 hours, but the vegetables might release water.

What if I don’t have roasted cumin powder?

You can use regular cumin powder, but the flavor won’t be as intense. Roasting the cumin seeds yourself is highly recommended!

Can I use other vegetables in this raita?

Absolutely! Feel free to add grated beetroot, chopped spinach, or even pomegranate seeds.

Is black salt essential for the authentic flavor?

It adds a unique flavor, but regular salt will work if you can’t find it.

How can I prevent the raita from becoming watery?

Don’t overmix the raita, and drain any excess water from the chopped vegetables before adding them to the yogurt.

Enjoy this cooling and flavorful raita! I hope it becomes a staple in your kitchen too. Let me know in the comments what you think!