Make Easy and Delicious Mint Raita with Carrots
Cook the carrots and mince them in a food chopper/processor. Mix with yogurt, minced onion, and simple seasonings. Ready to serve immediately, with any Indian meal, or as a creamy dip with bread, crackers, etc, for a snack or appetizer.
Equipment
- Pressure cooker preferred for cooking carrots ; if not available, this can be done in the microwave oven or on the stove-top (see Recipe Notes for details)
- Food chopper/processor or small food grinder to mince the cooked carrots.If not available, this can be done manually with a knife and cutting board, but the texture will likely be a little different.
Ingredients
- 1 cup Carrots baby carrots preferred; if not available, bigger carrots ok
- 3/4 cup Plain Yogurt whole milk yogurt preferred; low-fat, non-fat, dairy-free varieties OK too.(see Recipe Notes)
- 1 tbsp Onion (optional) - finely minced any variety onion OK; omit if you prefer to make the Raita without onions
- 1/4 tsp Salt adjust as per taste preference
- 1/4 tsp Crushed red chilli pepper adjust as per spiciness preferred; also called chilli flakes; if not available, use fresh green chilli pepper, minced; do not use finely ground chilli powder - it will change the appearance of the Raita;
- 1/8 tsp Freshly crushed black pepper freshly crushed is more flavorful
- 1/2 tsp Roasted cumin seeds - ground
- 2 tsp Dried mint leaves if fresh is available: use 2 tbsp finely chopped leaves
- 1 tbsp Fresh coriander leaves (cilantro)- finely chopped (optional)
Optional
- 1 tsp olive oil (or other edible oil) need only if using low-fat or non-fat yogurt
Instructions
- Place the carrots in a pressure cooker insert container; place on the rack and pressure cook for 4-5 min at full pressure. Allow pressure to release naturally. (about 8-10 min)(For microwave and stove-top cooking directions, please see Recipe Notes.)
- While the carrots are cooking, mince the onions; roast and grind the cumin seeds; wash and chop fresh mint (if using) and fresh coriander leaves (if using)
- Remove cooked carrots from the cooker, set aside to cool for 3-4 min, There will likely be a little bit of liquid in the cooking vessel. If it is no more than 1-2 tbsp, that's OK - just add it to the carrots while mincing them. However, If there is more liquid, use a slotted spoon to transfer the carrots to the food processor and collect the liquid in a separate container see Recipe Notes for how to use it.
- Mince the carrots with an electric or manual food chopper or food-processor. The texture should be a little coarse - see picture. Ideally, do not add water while mincing.
- Place all the ingredients except mint and cilantro in a mixing bowl. If using non-fat yogurt, add about 1 tsp preferred oil; extra-virgin olive oil, almond oil, avocado oil, etc, are OK. I do not recommend using flax-seed oil in this Raita - its strong flavor will overwhelm the other delicate flavors.
- Mix gently.
- Crush the dried mint to a coarse powder between your thumb and forefinger - a little at a time - add this and the chopped coriander leaves to the Raita. If using fresh mint, do not chop it until ready to serve the Raita: Fresh mint leaves quickly darken after being chopped.
- Serve the Raita with any Indian meal; it is especially good with Paratha, Naan, Roti, Pulao, Biryani; it is also delicious when spread on a slice of fresh bread.
- Enjoy!Do leave a review and a rating.
Notes
Cooking carrots without pressure cooker
Stove-top:- Place 1/2 cup water in a small saucepan and heat to boiling.
- Add carrots , stir and bring the water back to boiling.
- Decrease heat to low, cover and simmer till carrots are cooked and tender.
- check periodically to ensure that the water has not fully dried up-
- splash 1-2 tbsp water, if needed, but avoid adding too much water, or the nutrients will leach into he cooking water and the carrots will taste bland.
- It will take about 10-12 min (simmering time) before the carrots are fully cooked and tender.
- check periodically to ensure that the water has not fully dried up-
- Set aside to cool for 5-6 min.
- Remove carrots with a slotted spoon.
- Do NOT discard the cooking water: use in various ways as described below
- Place the carrots, along with 1/4 cup water, in a glass/ceramic microwave-safe bowl.
- Cover the bowl with a vented lid; microwave: 30 sec on hi, then 6-8 min on 30% power,.
- do not cook on high power: the carrots can shrivel up and become tough
- the carrots should be fully cooked and tender. Cook a little longer if needed.
- Set aside to cool for 5-6 min.
- Remove carrots with a slotted spoon.
- Do NOT discard the cooking water: use in various ways as described below
What to do with saved cooking liquid (from cooking carrots)
- Do NOT discard the cooking water
- it has valuable nutrients from the carrots, so save it and
- add it to soups, stews, pancake batter, bread dough, etc.
- it has valuable nutrients from the carrots, so save it and
Storing leftovers
I do not recommend freezing leftover Raita. The texture after thawing previously frozen Raita is not very appealing at all.- Store leftover Raita in a glass/ceramic container in the refrigerator::
- please consume within 1-2 days.
- if left longer, the carrots begin to spoil and become slimy- if you notice sliminess, please discard it.
Do-ahead prep:
If you wish, you can store cooked and minced carrots in the freezer for up t a month, possibly longer. I recommend storing small, pre-measured portions (1/2-1 cup) in glass containers with well-fitting lids. Small portions are easier to thaw when needed.- To make the Raita:
- Remove the needed portion(s) from the freezer, place the container an set on the counter, with lid partially open, for about 20-30 min.
- Splash with a little water if the carrots look 'dry'
- Heat in the microwave briefly - covered, hi, 1-2 min till heated through- check by stirring with a spoon / fork.
- Keep covered while it cools to room temp.
- Proceed with the recipe for making the Raita.
Nutrition
Calories: 44kcalCarbohydrates: 6gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 6mgSodium: 192mgPotassium: 190mgFiber: 1gSugar: 4gVitamin A: 5465IUVitamin C: 2mgCalcium: 74mgIron: 1mg
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