Carrot Raita

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.

Carrot Raita

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 🙂

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