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Carrot Raita


Carrot Raita (Carrot Thayir Pachadi)

  • Duration: 10 minutes
  • Serves: 2 to 4 people
  • Spice Level: Low

Authenticity Slice

The recipe asks for a 1:1 ratio of curd and carrots. Also, remember to beat the curd well before mixing, and to use only fresh carrots. And, of course, using sour curd is a bad idea.

Trivia Tadka

The Carrot Thayir Pachadi is a refreshing Chettinad recipe that is easy to make and goes well with paronthas, rotis or even rice. The word ‘raita’ is a derivative of the Sanskrit word ‘rajika’, meaning ‘black mustard’, and ‘tiktaka’, meaning ‘sharp’ or ‘pungent’. In south India, especially in Kerala and Tamil Nadu, the traditional raita dish is called ‘pachadi’.


  • Curd (dahi), chilled (1 cup)
  • Carrot (gajar), grated (¾ cup)
  • Coriander leaves (hara dhaniya), chopped (1 tbsp)
  • MTR Chaat Masala (¼ tsp)
  • Salt (to taste)
  • Oil (1 tsp)
  • Mustard (sarson) (1 tsp)
  • Black gram (urad dal) (½ tsp)
  • Cumin seeds (jeera) (½ tsp)
  • Green chillies (hari mirch), chopped (1)
  • Asafoetida (hing) (a pinch)


  • Wash, peel the skin of, and grate the carrots. Keep aside. 
  • Heat oil in a pan. Add in the sarson, urad dal, jeera, hing and chopped green chillies. Allow the sarson to splutter. Set aside and then add in the required salt.
  • Add the grated carrot to this tempering, along with MTR Chaat Masala. Mix well.
  • Beat the dahi in a serving bowl and add the carrot mix to it. Mix well and garnish with coriander leaves.
  • Serve chilled with paronthas.

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