Carrot and Cucumber Raita
Updated: May 6
Preparation 15 min.
½ cup Carrots Finely Grated
¾ cup Cucumber Finely Grated
2 tbsp Coriander Leaves with StalksFinely Chopped
2 Green Chillies Finely Sliced
2½ cups of Yoghurt
½ tsp Mustard
¾ tsp Mustard Powder
¾ tsp Black Pepper
1½ tbsp Sugar
Salt to taste
Finely grate the carrots and cucumber and squeeze out the liquid.
In a big bowl mix all the ingredients well.
Your raita is ready, best served cold.
Serve with Methi Onion Carrot Bhajiya
Store in an airtight container in the refrigerated. Will last for 2-3 days in the fridge.