Carrot Cucumber Raita is a crunchy and refreshing raita made from carrots & cucumber in a spiced yoghurt base.
Carrot Cucumber Raita or Gajar Kakdi Ka Raita is a cool and refreshing side dish. It very well accompanies the spicy dishes in the main meal. Raita is a preparation made with yogurt as the base and flavored by adding spices, herbs, vegetables, fruits etc.
Carrot Cucumber Raita is made by putting shredded cucumbers and carrots into salted and spiced yoghurt. It goes very well with parathas or with a variety of rice, pulao, biryani etc. The addition of raw carrots & cucumber make this raita highly nutritious and rich in fiber.
There are various varieties of cucumber available in the market. I have used a variety known as Kakdi or Armenian Cucumber for this raita, which is often sold in Indian markets during the summer season. It is typically thinner, longer and less bitter than cucumber (also known as kheera). You can use either of the two in the preparation of this raita.
To make Carrot Cucumber Raita at home follow the detailed step by step recipe with photos posted below.
Nutrition (per serving)
Ingredients For Carrot Cucumber Raita Recipe
- 2 Cup Curd
- 1/2 Cup Diced Kakdi (Armenian Cucumber) / Kheera (Cucumber)
- 1/2 Cup Shredded Carrot
- 1 Teaspoon Jeera/ Roasted Cumin Powder
- 1/2 Teaspoon Red Chilli Powder
- 3/4 Teaspoon Salt, or to taste
Step By Step Instructions With Photos for Carrot Cucumber Raita Recipe
Whisk 2 cups of curd with 1/2 a cup of water to get the desired consistency. Add 1/2 cup of shredded carrot and 1/2 cup of shredded or finely chopped kakdi or kheera (cucumber).
Add 1 teaspoon of Roasted Cumin Powder, 1/2 teaspoon Red Chilli Powder and 3/4 Teaspoon Salt. Mix well and serve the raita chilled.
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