Carrot Raita Recipe (Carrot Pachadi)

Carrot Raita is a simple and refreshing side dish made to pair with rice or roti. It is one of those simple side dishes that can brighten up any meal. This recipe is made with freshly grated carrots and creamy curd along with spices and herbs, it’s not just a cooling accompaniment but also a healthy, colorful way to add texture and flavor to your plate. Follow the step by step instructions and quick video to make this tasty carrot raita.

This is an easy and quick recipe to make. And you will love it as it turns out so tasty every time you make. The grated carrots add a natural sweetness and crunch that contrasts beautifully with the smooth yogurt. Do try this and enjoy!

About Carrot Raita

Carrot Raita is a common raita in many Indian kitchens, but each has its own little variations. In my experience, the best carrot raita combines fresh raw carrots for their crispness with well-beaten curd for that silky texture along with spices and herbs. We call it Carrot Thayir Pachadi in tamil.

The tempering of mustard seeds, cumin seeds, green chilies enhance the dish with a aromatic flavor that’s simply irresistible. It pairs up well with spicy biryanis, pulao, or even just plain rice and rasam. Goes well with roti and paratha too.

This raita is quite versatile — you can keep it basic with just carrots and curd, or dress it up with a quick tempering of mustard seeds, cumin seeds and green chilies. That little bit of tempering really elevates the flavor and gives it a subtle crunch and aroma. If you enjoy a bit of zing, a sprinkle of chat masala does the trick.

What I love about carrot raita is how flexible it is. You can adjust the quantity of curd and carrots based on your preference, and even control the spice levels by tweaking the green chili. Some days I add more carrots, some times more curd either ways, it always works.

I’ve been making this carrot raita for years, and it never fails me. On rushed weekdays, when I want something quick yet satisfying, this is my go-to. I usually prepare the tempering in a tiny tadka pan, beat the curd with just a pinch of salt, toss in the grated carrots and masala, and finish with fresh coriander. That final stir feels almost therapeutic — and the first bite is always worth the little effort.

Carrot Raita Video

Carrot Raita Ingredients

• Oil – Used for tempering mustard seeds, cumin seeds and green chilies.
• Mustard seeds, Urad dal – Adds a subtle nutty, sharp, slightly pungent flavor and crunchy texture.
• Cumin seeds – Provides taste and aroma when added for tempering.
• Green chili – Adds mild heat and freshness to the dish. You can adjust spice according to your taste preference.
• Carrot – Use freshly grated, raw carrot adds a natural sweetness and crunch.
• Curd – This is the key ingredient. It has a creamy, tangy base that cools and binds with the flavors.
• Chat masala powder – Adds a tangy, slightly spicy flavor to the raita.
• Roasted cumin powder – The main spice powder which adds so much aroma and flavor to raita.
• Garam masala powder – Adds spice and flavor. I love to have this spice flavor in my raita so I add it.
• Coriander leaves – Use freshly chopped coriander leaves. Adds a fresh, herby aroma and bright color.

Why This Recipe Works

• This is an easy and quick recipe to make – ready in under 15 minutes.
• It’s made with simple pantry ingredients.
• It has a rich refreshing taste and texture.
• This can be easily customized with different spices.
• It’s a perfect side dish for Biriyani, Roti, Parota, etc.

Similar Recipes

• Cucumber raita
• Onion raita
• Beetroot raita
• Mixed veg raita
• Aloo raita

How to make Carrot Raita Recipe Step by Step

1.To a bowl add 1 cup thick curd. Whisk it well until smooth and creamy.

2.Add 2 small grated carrot along with 1/4 teaspoon chat masala powder,1/4 teaspoon garam masala powder, 1/4 teaspoon roasted cumin powder and salt to taste.

3.Mix it well first and set aside.

4.To a tadka pan – heat 2 teaspoon oil add 1/2 teaspoon mustard seeds let it crackle. Then add 1/4 teaspoon cumin seeds let it splutter.

5.Add 1 green chili sliced, give a quick sauté then switch off.

6.Add the prepared tadka along with 1 tablespoon coriander leaves.

7.Mix it well. Carrot Raita is ready!

Serve chilled with roti, rice or pulao!

Expert Tips

• Tempering – Heat oil well before adding mustard seeds and dals. Wait until they crackle and turn golden to get the best flavor and texture.
• Use fresh carrots – Crisp, firm carrots give the best crunch. Peel them well and grate finely for even mixing. You can even use finely chopped carrots.
• Beat the curd – Whisk the yogurt until smooth and creamy to avoid lumps and you get a smooth velvety raita.
• Customize spices – You can customize the spices of your choice. You can even add biryani masala powder for more spicy taste.
• Add fresh herbs – Garnish with chopped coriander or mint leaves for a fresh pop.
• Balance salt and spice – You can adjust salt and green chili to suit your spice tolerance.

Serving & Storage

Carrot raita tastes best when served chilled alongside biryanis, pulaos, parathas, or any spicy curry. It acts as a cooling counterbalance, making the meal more enjoyable. 

You can prepare it ahead of time and store it covered in the refrigerator for up to 24 hours. Before serving, give it a gentle stir and serve.

FAQS

1.Can I use sautéed carrots instead of raw?

Absolutely, Lightly sautéed carrots give a softer texture and mellow flavor, which some people prefer.

2.Is chat masala necessary?

No, it’s optional. You can replace it with roasted cumin powder or omit it altogether if you want a milder taste.

3.What kind of yogurt works best?

Thick, well-beaten yogurt or curd works best to give a creamy consistency.

4.How long can I store carrot raita?

Store in an airtight container in the fridge and consume within 24 hours for best freshness.

5.Can I add other veggies to this raita?

Yes, You can use finely chopped cucumber or tomatoes. They pair nicely for added texture and flavor.

If you have any more questions about this Carrot Raita Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Carrot Raita Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print Recipe Pin Recipe

Carrot Raita Recipe

Carrot Raita is a simple and refreshing side dish made to pair with rice or roti. It is one of those simple side dishes that can brighten up any meal. This recipe is made with freshly grated carrots and creamy curd along with spices and herbs, it’s not just a cooling accompaniment but also a healthy, colorful way to add texture and flavor to your plate. Follow the step by step instructions and quick video to make this tasty carrot raita.

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup thick curd
• 2 medium sized carrots (grated)
• 1 tablespoon coriander leaves (finely chopped)
• 1/4 teaspoon chat masala powder
• 1/4 teaspoon roasted cumin powder
• 1/4 teaspoon garam masala powder
• salt to taste

To Temper

• 2 teaspoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 green chili (sliced)

Instructions

• To a bowl add 1 cup thick curd. Whisk it well until smooth and creamy.
• Add 2 small grated carrot along with 1/4 teaspoon chat masala powder, 1/4 teaspoon garam masala powder, 1/4 teaspoon roasted cumin powder and salt to taste.
• Mix it well first and set aside.
• To a tadka pan – heat 2 teaspoon oil add 1/2 teaspoon mustard seeds let it crackle. Then add 1/4 teaspoon cumin seeds let it splutter.
• Add 1 green chili sliced, give a quick sauté then switch off.
• Add the prepared tadka along with 1 tablespoon coriander leaves.
• Mix it well. Carrot Raita is ready!
• Serve chilled with roti, rice or pulao!

Video

Notes

• Tempering – Heat oil well before adding mustard seeds and dals. Wait until they crackle and turn golden to get the best flavor and texture.
• Use fresh carrots – Crisp, firm carrots give the best crunch. Peel them well and grate finely for even mixing. You can even use finely chopped carrots.
• Beat the curd – Whisk the yogurt until smooth and creamy to avoid lumps and you get a smooth velvety raita.
• Customize spices – You can customize the spices of your choice. You can even add biryani masala powder for more spicy taste.
• Add fresh herbs – Garnish with chopped coriander or mint leaves for a fresh pop.
• Balance salt and spice – You can adjust salt and green chili to suit your spice tolerance.

Nutrition Facts

Carrot Raita Recipe

Amount Per Serving (75 g)

Calories 301 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 32mg11%

Sodium 2272mg99%

Potassium 763mg22%

Carbohydrates 30g10%

Fiber 6g25%

Sugar 18g20%

Protein 11g22%

Vitamin A 16334IU327%

Vitamin C 14mg17%

Calcium 382mg38%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Like our video?Subscribe to our youtube channel to get latest updates!