Side Items

Carrot Raita takes 30 minutes to prepare.

Carrot Raita takes 10 minutes to cook.

Carrot Raita makes 8 servings.

The ingredients for Carrot Raita are:

1-1/2 pounds (about 5 large) carrots, cut into 1-inch matchsticks
to yield 5 cups, plus 1 small carrot, cut into long thin strips for garnish
1 quart (4 cups) plain, low fat yogurt
3 tablespoons freshly squeezed lemon juice
2 tablespoons vegetable oil
2 teaspoons black or brown whole cumin seeds
1 tablespoon whole fennel seeds
1/4 t Coarse salt
1/2 cup fresh mint leaves, torn into medium pieces, plus more leaves for garnish

Here is how you make Carrot Raita:

Combine 5 cups carrots, yogurt, and lemon juice in a medium bowl. Heat the oil in a very small skillet over medium-high heat until very hot. Add the cumin and fennel seeds, and let fry until they pop, about 5 seconds. Immediately pour the oil and seeds over the carrot mixture. Stir to combine.Salt to taste; add mint. Toss. Garnish with mint leaves and carrot strips, and serve.Serves 8.Serving Size:?makes 8 3/4 cup servings Number of Servings: 8Recipe submitted by SparkPeople user CHEFJUNE.

The nutritional information for Carrot Raita is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 147.4

• Total Fat: 5.0 g
• Cholesterol: 5.0 mg
• Sodium: 214.2 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 5.6 g
• Protein: 12.4 g