Crunchy Raita {carrot, tomato and cilantro}

May 20, 2014

IMG_5479This week I made one of favorites called Sahkla, also known as Spiced Up Rice Patties (click here for the recipe). These delicious patties are light, tasty and pretty easy to whip up if you already have rice leftovers on hand. I changed up the recipe a little by using some quinoa and rice pilaf that I had sautéed with brocollini, carrots and celery the night before. And instead of serving with a salad or a cilantro chutney, I made this great crunchy raita (Indian yogurt sauce) to go with it.

I love raita; especially when the weather starts getting a little warm out. It’s a great way to make warm food refreshing and a little cooling to the body…and of course, since it’s a natural probiotic, it’s always great for digestion! The best part is, there are so many different versions of raita…some have cucumber, some have tomato, some have fried chickpea bits called boondi…there are a lot of options out there.

In this raita, I wanted to add a little crunch to my patties, so I added carrots along with a few other goodies.

I hope you enjoy!


Crunchy Raita
Recipe type: Condiment
Cuisine: Indian
  • 1 cup thick yogurt, whisked
  • 1 carrot peeled and finely diced
  • 1 tomato, finely diced
  • ¼ cup cilantro, finely chopped
  • ½ jalapeño, finely chopped or grated
  • ½ teaspoon roasted cumin powder
  • ¼ teaspoon mustard powder
  • ¼ teaspoon black salt
  • ¼ teaspoon salt or to taste
  1. Mix in roasted cumin powder, mustard powder, black salt and salt to whisked yogurt.
  2. Fold in carrots, tomatoes, cilantro and jalapeño.
  3. Enjoy.
VEGAN: I have never tried it, but replace yogurt with coconut milk yogurt.
GLUTEN FREE: Totally gluten free!
AYURVEDIC NOTES: It's best to eat yogurt on sunny, warm days for best digestion. Great for pitta and vata body types, however kapha people should eat limited quantities of yogurt, as it is known to cause congestion.


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