Carrot Raita is an Indian side salad that is quick and easy to make that can compliment any main dish that requires a sauce.
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This salad is a regular go to in my home as it is simple to make and can be stored in the freezer and defrosted when you want to have it with a meal you are making.
When I was growing up, this is a salad my mum made with chicken biryani. But, I loved it so much I found a way to incorporate it with other dishes I made like roast chicken or roasted vegetables.
The main ingredients in this salad are carrots and Greek yogurt. Using Greek yogurt allows you to have added protein in your meal which will keep you fuller for longer. Besides their vibrant colour, carrots are rich in fibre and can therefore help keep your blood sugar under control.
Carrot raita Video
Here is the step-by-step guide to make this Carrot raita salad:
Tips for making Carrot Raita
1. The carrots can be grated ahead of time and stored in the freezer. Then, when you are ready to make the raita, it can be taken straight out of the freezer and added to the pot.
2. The Greek yogurt and salt should be mixed with the carrot salad when you are ready to serve the side salad. This will then ensure the carrot salad remains fresh for longer.
Carrot raita Recipe
2 tbsp extra virgin olive oil
1 medium white onion, sliced
5 medium carrots, grated
2 tsp mustard seeds
2 tsp turmeric powder
1 tsp ground coriander
3/4 to 1 cup of greek yogurt
1/2 tsp Himalayan pink salt, season to taste
How to make Carrot raita
1. In a saucepan that has lid, heat the olive oil. Once the olive oil is hot, add in the onions, turmeric, mustard seeds and coriander powder. Ensure that the heat is low to medium so the onions and spices gently brown and the spices release their natural oils.
2. Once the onions are browned and softened, add all the grated carrots and mix the ingredients into the saucepan and put the lid on. Then, mix the carrot mixture every few minutes to prevent the carrots from sticking to the bottom of the saucepan.
3. The carrot mixture is ready when the carrots have wilted down and are a dull orange colour – this can take 10 to 15 minutes.
4. Once the carrot mixture is fully cooled down, add the Greek yogurt and salt and stir together.
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Carrot Raita
Carrot Raita is an Indian side salad that is quick and easy to make that can compliment any main dish that requires a sauce.
Materials
- 2 tbsp extra virgin olive oil
- 1 medium white onion, sliced
- 5 medium carrots, grated
- 2 tsp mustard seeds
- 2 tsp turmeric powder
- 1 tsp ground coriander
- 3/4 to 1 cup of greek yogurt
- 1/2 tsp Himalayan pink salt, season to taste
Instructions
1. In a saucepan that has lid, heat the olive oil. Once the olive oil is hot, add in the onions, turmeric, mustard seeds and coriander powder. Ensure that the heat is low to medium so the onions and spices gently brown and the spices release their natural oils.
2. Once the onions are browned and softened, add all the grated carrots and mix the ingredients into the saucepan and put the lid on. Then, mix the carrot mixture every few minutes to prevent the carrots from sticking to the bottom of the saucepan.
3. The carrot mixture is ready when the carrots have wilted down and are a dull orange colour - this can take 10 to 15 minutes.
4. Once the carrot mixture is fully cooled down, add the Greek yogurt and salt and stir together.
Notes
1. The carrots can be grated ahead of time and stored in the freezer. Then, when you are ready to make the raita, it can be taken straight out of the freezer and added to the pot.
2. The Greek yogurt and salt should be mixed with the carrot salad when you are ready to serve the side salad. This will then ensure the carrot salad remains fresh for longer.
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