This carrot and cucumber raita recipe is great if you are looking for an alternative raita recipe. The combination of the carrot and cucumber works really well together. This Indian dip is a great side dish and will help to balance the spices in the curry.
There are so many different types of raita; you can make it with almost any vegetable. The main ingredient of yoghurt is always a must, though. This is essential to provide the cooling part.
The most important thing when making raita is to remove as much of the water from the carrot and cucumber as possible. I use a muslin cloth to do this but you can use your hands. This ensures that you will have a creamy raita instead of a watery one and it will keep better if you are making it beforehand.
This carrot and cucumber raita can be served with any curry. I especially like it with Gujarati curries like okra curry, potato and onion shaak or cabbage curry. Some of the other raitas that I love are the standard cucumber raita and onion raita, click for the recipes.
Do you love raita? Leave me a comment and rate this recipe if you like it. Share your pictures on Instagram with #prettyvegetarian.
Carrot & cucumber raita – Indian dip
Yield 4 people
This carrot and cucumber raita recipe is great if you are looking for an alternative raita recipe. This recipe makes a great side dish and helps to balance the spices of Indian curries.
- ¼ cucumber, grated
- 1 carrot, peeled and grated
- 5-7 tablespoons or 150g natural yoghurt
- 1-2 bird’s eye chillies
- 1 clove of garlic, minced
- ½ teaspoon salt
- ½ teaspoon black mustard seed, crushed
- Peel the garlic and mince with the green chillies in a chopper.
- Grate the cucumber and carrot into a bowl. Squeeze out the excess water using your hands or a muslin cloth.
- Add the yoghurt, salt, minced garlic and green chilli to the cucumber. It’s best to add the yoghurt in stages to avoid adding too much.
- Mix together but not too vigorously as it will become too runny.
- Serve immediately or cover and store in the fridge.