Cucumber Carrot Raita Recipe

Hare Krishna Cucumber Carrot Raita is a refreshing and crunchy side dish that complements a variety of Indian meals. This wholesome raita, made with fresh cucumber, carrot, and spiced yogurt, is ideal for those following a sattvic diet and suitable for offering to Krishna.

Cucumber Carrot Raita Recipe offered to Krishna in a earthen katori, garnished with fresh cucumber and carrot, with fresh chopped coriander leaf.

Hare Krishna Cucumber Carrot Raita is a refreshing and crunchy side dish. Prepared with love and devotion, this cucumber carrot raita is a beloved addition to any meal among devotees.

Serving Suggestions

Hare Krishna Cucumber Carrot Raita can be enjoyed in various delightful ways:

  • With Rice: Serve alongside biryani, pulao, or plain rice for a crunchy and cooling contrast.
  • With Curries: Pair with spicy curries to balance the heat and add a creamy element.
  • As a Dip: Use as a dip for flatbreads like naan, roti, or paratha.
  • With Snacks: Serve with snacks like samosas or pakoras for a refreshing accompaniment.

These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.

Importance of Fresh Vegetables

Using fresh cucumber and carrot ensures that the raita has a vibrant and authentic flavor. The crunchiness of the vegetables, combined with the creamy yogurt and spices, creates a delicious and unique raita.

Recipe Yield

This recipe makes approximately 4 servings of cucumber carrot raita. Store any leftovers in an airtight container in the refrigerator to keep them fresh and flavorful. The raita can be enjoyed for up to two days.

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Cucumber Carrot Raita Recipe

Hare Krishna Cucumber Carrot Raita is a refreshing and crunchy side dish, inspired by the principles of bhakti yoga. This delightful raita combines simple, wholesome ingredients to create a delicious addition to your meals. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

  • Author: Chandra-Vadana Chaitanya das
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Mix
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Scale
  • 1/2 cup grated cucumber
  • 1/2 cup grated carrot
  • 2 cups plain yogurt
  • 1/4 cup water (to thin the yogurt)
  • 1/2 teaspoon roasted cumin powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon chaat masala
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)

Instructions

  1. Prepare Vegetables:
    • Grate the cucumber and carrot and set aside.
  2. Whisk Yogurt:
    • In a mixing bowl, whisk the plain yogurt until smooth.
    • Add 1/4 cup water to thin the yogurt to the desired consistency.
  3. Add Spices:
    • Add roasted cumin powder, red chili powder, chaat masala, and salt to the yogurt. Mix well.
  4. Combine Ingredients:
    • Add the grated cucumber and carrot to the spiced yogurt and mix gently until well combined.
  5. Garnish and Serve:
    • Garnish with freshly chopped coriander leaves. Serve immediately or chill in the refrigerator before serving for a refreshing taste.

Notes

  • Adjust Spices: Adjust the amount of red chili powder and chaat masala to suit your taste preferences.
  • Serving Tip: Serve the cucumber carrot raita chilled for the best flavor and texture.
  • Storage: Store leftover raita in an airtight container in the refrigerator for up to two days.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 60 kcal
  • Sugar: 5g
  • Sodium: 150mg
  • Fat: 2g
  • Saturated Fat: 1g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 5mg

Hare Krishna Maha Mantra