This is another great way to use carrots.
I have grown very bored of eating this vegetable in pulav and salad. So I was very pleased to find this recipe in Kumud Marathe’s “Maharastrian Recipes – A Family Treasury” – my bible for this kind of cuisine.
2 large carrots, peeled and grated fine (a hand grater serves better for this than a food processor I think, as the latter would not grate the carrots fine enough to allow them to blend well with the other ingredients)
350-450 gms of yoghurt (vary this amount to taste)
1 teaspoon of cumin powder (or to taste)
salt to taste
1/2 to 1 teaspoon of sugar
1 or 1 and 1/2 tablespoons of finely chopped fresh coriander leaves
Whisk the yoghurt gently with all the ingredients (add a little water and semi-skimmed milk if the yoghurt seems too thick) except the carrots, then fold these in last.
Leave the raita in the refrigerator for a while to chill, if you want, but do make it at least an hour ahead so that all the flavors blend.
The original recipe calls for 1-2 green chillies (chopped fine) to be added as well, but I skipped this.
This raita makes for such a pretty bowl to serve on the side with any meal; I think it lifted one notch the level of the lunch I gave everyone last week (when Shri was home and on holiday as well) which consisted of just khichdi with peas and this raita 🙂