Gajar ke Raita Recipe
Gajar ke Raita
Carrot Yogurt Dip/Condiment - Punjabi Style
Submitted By: Taz
Ingredients:
2 Cups Plain Yogurt (Dahi)
4 Medium Carrots (Gajar) - peeled and grated
1 tsp Cumin Powder (Jeera Podi)
½ tsp
Garam Masala
⅛ tsp Black Salt (Kala Namak) or to taste - can substitute regular salt if desired
Fresh Ground Black Pepper (Kali Mirch) to taste
-OPTIONAL-
2 tsp Ghee
⅛ tsp Asafoetida Powder (Hing)
2 Fresh Green Chiles (Hari Mirch) - seeded and minced
2 Tbs Fresh Coriander Leaves (Dhania Patta) - fine chopped
Preparation:
- Peel and grate your carrots using a large holed grater - Set aside until needed
- Place yogurt in a medium/large nonreactive mixing bowl and whisk until smooth
- Add the grated carrot and minced green chiles (if using) - Fold to thoroughly combine
- Add the cumin powder, garam masala, black salt, and ground pepper to taste (apx ¼ tsp) - Fold to thoroughly combine
- OPTIONAL - Heat the ghee in a small skillet over medium-high heat until shimmering - Once ghee is hot, add the asafoetida and fry (while constantly stirring) for 10-15 seconds - Pour over the yogurt carrot mixture and thoroughly combine
- Cover and chill in refrigerator for 30-60 minutes to allow flavors to meld
- Serve garnished with the optional coriander leaves (if desired) alongside biryani or pulao, with bread as a snack, over steamed basmati rice, alongside any grilled dishes, or as part of any Indian meal
Can be stored refrigerated in an airtight container for up to 1 week
