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Main Course

Carrot Raita

A fresh, crunchy side that adds a cool contrast to the spiced dishes on a Kerala meal plate. Light seasoning, fresh ingredients, and a simplicity that lets each component speak for itself.

Ingredientsfor 4 servings

3 nos Carrot peeled and — grated
3 nos Green Chillies — finely chopped
1 cup Curd
Salt, to taste

Preparation

Step 1
For preparing carrot raita, steam the grated carrot for 3 minutes. Put it into a bowl and allow it to cool.
Step 2
Mix in salt, green chillies and curd.
Step 3
Carrot raita is ready. Serve with chappathi or poori.
Step 4
Note: 1)You may use beetroot instead of carrot.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Carrot Raita

A fresh, crunchy side that adds a cool contrast to the spiced dishes on a Kerala meal plate. Light seasoning, fresh ingredients, and a simplicity that lets each component speak for itself.

Ingredientsfor 4 servings

3 nos Carrot peeled and — grated
3 nos Green Chillies — finely chopped
1 cup Curd
Salt, to taste

Preparation

Step 1
For preparing carrot raita, steam the grated carrot for 3 minutes. Put it into a bowl and allow it to cool.
Step 2
Mix in salt, green chillies and curd.
Step 3
Carrot raita is ready. Serve with chappathi or poori.
Step 4
Note: 1)You may use beetroot instead of carrot.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.