Carrot Raita

Other names: Raw carrot thayir pachadi / Carrot curd pachadi / Gajar raita

Prep Time: 5 min
Cooking Time: 2 min
Serves: 2 Ingredients

1. Yogurt (beaten) - 1.5 cups
2. Carrot (grated) - 1 large sized
3. Delhi carrot (grated) - 1 large sized
4. Onion (peeled & sliced) - 1 medium sized
5. Tomato (sliced) - 1 large sized
6. Corinader leaves (finely chopped) - 2 tbsp

For Seasoning

1. Sesame oil - 1 tsp
2. Mustard seeds - 1/2 tsp
3. Split urad dhal - 1 tsp
4. Asafoetida powder - 1/4 tsp
5. Dry red chillies (halved) - 2
6. Curry leaves - 8 to 10
7. Salt - to taste

Method

1. Wash, peel and grate the carrots.
2. Slice the tomato & onion very finely.
3. Whisk yogurt in a mixing bowl for about a min.
4. Mix in the grated carrot, sliced onion & tomato to the yogurt.
5. Add salt to taste and mix well.
6. Heat oil in a tadka pan; add mustard seeds, split urad dhal, asafoetida powder, halved red chillies & curry leaves.
7. Once the mustard seeds starts to splutter, transfer the seasoning to raita and mix well.
8. Chill before serving.