Carrot raita is a tasty side dish that adds beta carotene to your meal and colour to your plate. Pair it with Daikon Sabji, as the daikon will help you absorb the beta carotene.
- 1 cup raw carrots
- 2 Tbs ghee (Learn how to make ghee)
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- 1 pinch hing
- 1 Tb cilantro, chopped
- ½ small green chili, chopped fine
- 1 small handful cilantro leaves, chopped
- 1 cup plain yogurt
- ¼ tsp salt
- Wash the carrots and grate medium fine.
- Stir the carrots into the yogurt and mix gently.
- Heat the ghee in a small saucepan and add the mustard seeds, cumin seeds and hing.
- Stir until the seeds pop, then add the chilli and cilantro.
- Remove from the heat.
- Mix the cooked spices and the salt into the yogurt/carrot mix.
Source: Usha & Vasant Lad, Ayurvedic Cooking for Self-Healing (New Mexico, The Ayurvedic Press, 1994).
Alakananda Ma M.B., B.S. (Lond.) is a Certified Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
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