Carrot cucumber raita. The charm of Indian cooking has a lot to do with the different spices we use in our dishes. But what about when the heat from the spices is just too much? cucumber raita recipe with step by step photos. cucumber raita is simple, quick and a lovely dish. the cucumber raita can be had as an accompaniment with some sabzi or rotis. How to Make Carrot Cucumber Raita Cut the onions and cucumber into very small pieces.
Carrot Cucumber Raita is a cool and refreshing side dish. Stir cucumbers and carrots into a yogurt-and-sour-cream sauce for this raita recipe. This raita is made with cucumber and mint because I have plenty of mint growing around the yard You could easily use cilantro instead of the mint, or carrots or papaya in place of the cucumbers. You can have Carrot cucumber raita using 8 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Carrot cucumber raita
- Prepare 1 cup of curd.
- It’s 1/2 of carrot finely chopped.
- Prepare 1 pcs of cucumber finely chopped.
- You need 1/2 pcs of pomegranete.
- You need leaves of Coriander.
- It’s of Salt as required.
- It’s 1 pinch of pepper powder.
- Prepare 1 pinch of Cumin powder.
Cucumber raita is a quick, flavorful, and fresh sauce to cool spicy entrees or side dishes. Unfortunately, I've never had raita and there isn't a Trader Joe's near by where I could get some to try. Cucumber Raita is a variation of raita that can be used as a dip or a salad. It is made by mixing together freshly chopped cucumber, green chillies, and dahi (yogurt), and optionally finely chopped tomato and onion.
Carrot cucumber raita step by step
- In bowl add curd,carrot,cucumber,pomegranate,salt,pepper powder and cumin powder mix all together and garnish with coriander leaves..
It is especially popular in the summer months as it helps to beat the heat. Cucumber raita: Greek yogurt is mixed with cumin, peeled and grated cucumber, and fresh mint. Mint raita: Packed mint leaves are blended with a green chili until finely chopped. Cucumber Tomato Carrot Raita can be had anytime during the year. Serve it cold, garnished with mint or coriander leaves.