Raita is a very soothing dish, cooling for the body and facilitates digestion. It is recommended to serve with 1 – 2 cups of cooked rice and becomes a very satisfying meal to have in the evening. In Āyurveda, it is said to evoke a good night sleep. Recommended for all constitutions. For kapha imbalances such as coughing, running nose, etc., use this dish in moderation.

Carrot Raita

Preparation time – 10 minutes

1 serving

Spoon measurements are always heaped unless otherwise stated.



½ cup/130g full-fat plain yogurt

½ cup/125ml filtered water

¼ cup/25g carrot, finely grated (tightly packed)

¼ tsp ginger, finely grated

⅛ tsp fine rock salt


1 tsp coconut or peanut oil

⅛ tsp mustard seeds

⅛ tsp cumin seeds

5 fresh curry leaves

pinch turmeric powder


1.  Whisk yogurt for 1 minute, add the water, whisking until well combined – set aside.

2.  Grate the carrot and ginger using the finer side on a box grater/ parmesan grater.

3.  Stir into the yogurt, add the salt – set aside.


4.  In a small pan over medium heat, heat oil, add mustard seeds; when the seeds turn grey and pop, add cumin seeds, curry leaves and turmeric powder – fry for 30 seconds, swish or stir the pan to allow the spices to fry evenly.

5.  Turn off the heat, add ¼ cup of thinned yogurt to voggarane pan, swish or stir and add into remaining yogurt – mix well.



With 1 – 2 cups white rice.


  • Add ¼ tsp lemon juice.
  • Replace carrot with grated cucumber.
  • For buttermilk consistency, reduce yogurt to ¼ cup.