This refreshing carrot raita is not only quick and easy to prepare but also a deliciously cooling side that complements a wide variety of Indian meals. Made with freshly grated carrots, creamy curd (yogurt), and a few simple spices, it adds a burst of flavor and texture to your plate. We particularly enjoy pairing it with stuffed parathas like aloo paratha or gobi paratha, where its cooling effect balances the richness of the filling.
It also works wonderfully alongside rice-based dishes such as biryani, vegetable pulao, or comforting moong dal khichdi, making the meal feel more complete and satisfying. Whether you’re whipping up a weekday lunch or planning a festive spread, this carrot raita is a quick fix that delivers both taste and nutrition.
❤️ You’ll Love This Carrot Raita Recipe
- Quick & Effortless to Prepare: Carrot raita is one of those delightful side dishes that comes together in no time. The best part? There’s no elaborate cooking process involved—just a quick dry roasting of peanuts for that nutty crunch. And if you already have roasted peanuts stocked up, then this becomes a completely no-cook recipe, perfect for busy weekdays or lazy weekends.
- Super Simple to Make: Much like other classic raita variations, this recipe relies on minimal ingredients and fuss-free preparation. Freshly grated raw carrots are simply mixed with creamy yogurt and a few pantry-friendly spices. No sautéing or tempering required. It’s a straightforward mix-and-stir method that even beginners can confidently try.
- Flavor Profile & Texture: What makes this carrot raita stand out is its balanced taste. The natural sweetness of carrots pairs beautifully with the tanginess of yogurt and the earthy aroma of roasted cumin powder. A touch of black salt adds depth and enhances the overall flavor, making each bite refreshing and satisfying. The crushed roasted peanuts sprinkled on top don’t just add a lovely crunch—they also bring a rich, toasty flavor that takes this humble raita to the next level.
- Perfect Accompaniment: This cooling raita makes a great side dish to spicy Indian meals. It complements everything from parathas and stuffed rotis to rice-based dishes like biryani, pulao, or khichdi. It also works wonderfully as a light, healthy snack or a cooling side on hot summer days.
- Whether you’re preparing a festive thali or just a simple family lunch, this carrot raita adds color, texture, and a cooling element that rounds out the meal beautifully.
🧾Ingredient Notes
You only need 8 simple ingredients to whip up this flavorful raita—minimal effort, maximum taste!
- Plain Yogurt: Always begin with chilled yogurt for the most refreshing taste. Raita is best enjoyed cold, so either use pre-chilled yogurt or prepare the raita in advance and let it rest in the refrigerator for at least 1–2 hours before serving. This not only enhances the flavors as they meld together but also gives a cooling contrast when paired with spicy or rich dishes like biryani, pulao, or parathas.
- Carrot: This raita features raw, freshly grated carrot which adds a touch of natural sweetness and a vibrant pop of color. Since I’m preparing a small portion, I’ve grated the carrot by hand using a fine grater. If you’re preparing raita for a gathering or in bulk for meal prep, feel free to use a food processor to grate the carrots quickly and efficiently.
- Green Chili (Optional): Chopped green chili lends a subtle heat and zing to the raita. However, this ingredient is completely optional. If you’re serving kids or someone who doesn’t enjoy the sharp bite of raw chili, you can skip it without compromising the overall flavor. For a milder twist, you can deseed the chili before finely chopping it or use a small amount of crushed black pepper instead.
- Roasted Cumin Powder and Black Salt: These two seasonings are essential in giving raita its classic, earthy flavor profile. Roasted cumin powder brings a toasty, slightly smoky aroma that elevates the yogurt base, while black salt (kala namak) adds a tangy, umami punch that’s hard to replicate with regular salt.
- How to Make Roasted Cumin Powder at Home: To prepare fresh roasted cumin powder, add whole cumin seeds to a dry pan and roast them on medium-low heat. Stir continuously to ensure they don’t burn. The seeds will start to release a rich aroma and turn a shade darker. Once roasted, let them cool completely. Then grind them into a fine or coarse powder using a spice grinder. If you’re making just a small quantity, a mortar and pestle works perfectly too. Homemade roasted cumin powder is far more aromatic than store-bought and can be stored in an airtight container for a few weeks.
- Peanuts: To add crunch and nutty depth to this raita, I’ve included coarsely crushed, dry-roasted peanuts. You can roast them in a pan on medium heat until golden and aromatic. Once cooled, crush them using a rolling pin or pulse them a couple of times in a mixer-grinder. The peanuts not only add texture but also pair beautifully with the creamy yogurt and sweet carrots. If you’re allergic to peanuts or want to try a different nut, you can substitute them with roasted cashews or sunflower seeds.
👩🍳 How To Make Carrot Raita? (Stepwise)
1) Prepare the spiced yogurt base: In a mixing bowl, add chilled plain yogurt. Sprinkle in regular salt, a pinch of black salt for depth, roasted cumin powder for earthiness, and a dash of red chili powder for a hint of heat. Whisk everything together thoroughly until the yogurt turns smooth and creamy, with all the spices fully blended in. This forms the flavorful base of your raita.
2) Add fresh ingredients: To the seasoned yogurt, add freshly grated carrot. Grate the carrot finely to ensure it blends seamlessly into the creamy yogurt, adding both texture and a subtle sweetness to every bite. Then, add finely chopped green chili for a mild kick—optional if you prefer a milder taste. Lastly, mix in chopped fresh cilantro (coriander leaves), which adds a burst of freshness and aroma.
3) Combine well: Using a spoon or spatula, gently mix all the ingredients together until the carrots, herbs, and chili are evenly distributed throughout the yogurt. At this stage, you can refrigerate the raita for a while to let the flavors meld and keep it nice and cool.
4) Roast the peanuts for crunch: In a dry pan over medium heat, add raw peanuts. Roast them while stirring constantly to avoid burning and to ensure even roasting. Roast until fragrant, crisp, and lightly golden—this enhances their deep flavor and perfect crunch.
5) Cool and crush the peanuts: After roasting, spread the peanuts out on a plate and allow them to cool down fully. Once they’ve reached room temperature, gently crush them with a rolling pin or use a mortar and pestle for a coarse, crumbly texture. Avoid turning them into a powder—you want small chunks that add texture and crunch to the raita.
6) Finish and serve: Just before serving, stir the crushed peanuts into the prepared carrot-yogurt mixture. Stirring them in just before serving keeps their crunch intact, offering a satisfying contrast to the smooth, creamy texture of the raita. Serve immediately, garnished with a few cilantro leaves on top, for a refreshing, flavorful side dish that pairs beautifully with pulao, biryani, parathas, or even a simple dal-rice meal.
💭 Expert Tips
- Serving Suggestion: Carrot raita is best enjoyed cold, so make sure to refrigerate it until you’re ready to serve. Chilling enhances the flavors and makes it incredibly refreshing, especially on warm days.
- Crunch Tip: To retain their crunch, add the crushed peanuts right before serving for the perfect finishing touch. If you add them in advance, they tend to soak up moisture from the yogurt and lose their crisp texture.
- Storage Instructions: You can prepare this raita in advance and refrigerate it in an airtight container—it stays fresh for up to 2 to 3 days. To maintain the peanuts’ crunch, keep them in a separate dry container at room temperature. Only mix them into the raita right before serving to prevent them from becoming soggy.
🍽 What To Serve With Carrot Raita?
Carrot raita is a cooling, refreshing side dish that complements a wide variety of Indian meals. Its creamy texture and mildly sweet flavor from grated carrots make it a perfect match for both simple and elaborate dishes. Here are some delicious pairing ideas:
- Pulao Varieties:
Carrot raita pairs wonderfully with different types of vegetable pulao. Whether you’re enjoying a fragrant veg pulao filled with mixed vegetables or a subtly sweet peas pulao, the raita adds a cooling contrast that balances the spices. The crunch of carrots and the creamy yogurt help cleanse the palate between bites. - Rice Dishes:
Pair it with lightly spiced and aromatic rice dishes like methi rice, which has a slightly bitter note from fenugreek leaves, or capsicum rice, where bell peppers lend a mild sweetness and crunch. Carrot raita enhances these flavors while also offering a refreshing touch to the overall meal. - Biryani Favorites:
Carrot raita, with its fresh crunch and cooling yogurt base, makes a refreshing and flavorful companion to spicy biryani. It complements rich and spicy biryanis like vegetable biryani and baby potato biryani, mellowing down the heat while adding a fresh, tangy twist. The sweet carrots and seasoned yogurt bring harmony to the bold biryani spices. - Khichdi Options:
Serve carrot raita with a warm bowl of masala khichdi or quinoa khichdi for a comforting, nutritious meal. The earthy flavors of khichdi get a refreshing lift from the cool raita, making the combination both satisfying and light on the stomach. - Indian Flatbreads (Parathas):
Carrot raita is also an excellent dip for hot, freshly made parathas. Try it with methi paratha, gobi (cauliflower) paratha, or cabbage paratha. The raita complements the spices and fillings in the parathas while acting as a soothing element. - Traditional Indian Meals:
This raita is a great side for a complete Indian thali that includes dal, steamed rice, roti or chapati, sabzi, papad, and pickle. It adds freshness to the plate, balances spicy dishes, and enhances the overall variety of textures and flavors.
