Carrot onion raita (yogurt drip) with crunch and a color palette reminiscent of the Indian flag! This cool, tangy accompaniment for Indian meals, with its hint of sweetness, give the perfect balance to spicy Indian gravies.
- Carrot – 1 medium (1 cup when grated)
- Onion – 1 small (half cup when finely chopped)
- Green chili – 1
- Raisins – 10-12
- Plain unflavored yogurt – 2 cups
- Salt – 1/4 teaspoon (adjust to taste)
- Black salt* (kala namak) – 1/4 teaspoon (optional)
- Sugar – 1/2 teaspoon (adjust to taste)
*Kala namak or black salt is a pungent rock salt that adds to the flavor of the raita. If you find it hard to procure or don’t relish its taste, you can omit it from the recipe and increase the quantity of white salt accordingly.
In the picture above: Raita ingredients – carrot, onion, green chili, raisins.
How To Make Carrot Onion Raita:
Finely chop the onion and green chili. Grate the carrot.
Soak raisins in two tablespoons of warm water for 30 minutes.
Whip yogurt with salt, black salt and sugar to a smooth consistency.
Add the grated carrot, chilies, chopped onions and raisins into the yogurt. Don’t throw away the water used to soak the raisins – add that too to the yogurt.
Mix all the ingredients well with the yogurt. Taste and adjust the salt and sugar as needed.
Carrot onion raita is ready. Cover the raita and refrigerate for at least an hour before serving to allow the flavors to blend.
A picture of my meal – carrot onion raita with spinach moong dal, beetroot parathas, sticks of fresh white radish and stuffed red chili pickle:
[Old pic!] Carrot onion raita with chhole masala and rice:
More patriotic fervor with patriotic raita for Independence Day.