Carrot Raita or South Indian Carrot Pachadi is an easy 20 minute side or condiment recipe made with grated carrot, yogurt and coconut. Served as side or accompaniment with main course.
Raita forms part of every Indian dinner party menu and served with biryani or pulao. It goes well with spicy curries, naan bread or paratha.
Carrot Raita is a combination of sweet, spicy and aromatic with curry leaves, coconut oil. The tempering is what makes it truly delicious.
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Ingredients
Carrot - I have used red carrots or Delhi carrots as popularly known. This variety is available in winter season (India).
Yogurt or Curd - Use fresh yogurt.
Coconut - You can adjust the quantity or feel free to skip this ingredient.
Chilies - provides heat. Balances sweetness from carrots.
Tempering - Mustard Seeds and Curry Leaves tempered in coconut oil.
How to make Carrot Raita
(1) Peel and grate the carrots, add it to a bowl. Add finely chopped green chilies and grated coconut.
(2) Whisk the curd and add it to the grated carrots and coconut mixture along with salt to taste.
(3) Mix well and prepare for the tempering.
(4) Heat a small tempering pan, add coconut oil, mustard seeds and some curry leaves. Once the mustard crackles, switch off the flame and add the tempering over the raita. Mix well and serve.
Serving Suggestion
Raita can be served with one-pot, main course rice dishes. We love pairing it with Thakkali Sadam (Tomato Rice), Peas Pulao, Mushroom Biryani and Rajma Pulao.
More Raita recipes to try
Beetroot Pachadi (Kerala style)
Vendakkai Pachadi (Okra Raita)
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Carrot Raita (Carrot Pachadi Recipe)
Equipment
- Vegetable Grater
Ingredients
- 2 ½ cups Grated Carrots
- ½ cup Fresh Grated Coconut if using frozen, thaw completely
- 1½ cup Thick Curd or Yogurt
- 2-3 Green chillies finely chopped
- 2 teaspoon Coconut Oil Check notes
- ¼ teaspoon Mustard Seeds or Rai
- Few Curry leaves
- Salt to taste
Instructions
- Peel and grate the carrots, add it to a bowl. Add finely chopped green chilies and grated coconut.
- Whisk the curd and add it to the grated carrot and coconut mixture along with salt to taste.
- Mix well and prepare for the tempering.
- Heat a small tempering pan, add coconut oil, mustard seeds and some curry leaves.
- Once the mustard crackles, switch off the flame and pour the tempering over the carrot-curd mixture. Mix well and serve immediately.
Notes
- Curry leaves when added to hot oil will splutter. Be careful.
- Adjust quantity of green chilies as you like.
- Use any neutral oil instead of coconut oil.
- If you don't like coconut, feel free to skip it.
- Use fresh curd for making raita.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan