Gajar Muli ka Raita

Name: Gajar Muli ka Raita
Total time: 3600 s
Yield: 4-6 servings
Cuisine: Indian
Ingredients: 300 gms Plain Yogurt; 1 Radish (350 gms); 1 Carrot (150 gms); 2 Fresh Chillies chopped; Few sprigs Cilantro chopped; 1 inch Ginger finely chopped; 1 pinch Red Sweet Paprika powder; 1 tsp Salt; 1 tsp or as per taste CHAAT MASALA; 1 pinch salt or as per taste; 1 pinch Rock Black Salt or as per taste; 1 pinch Sugar; 1 pinch Roasted Cumin powder

Jibita Khanna @Jibitakhanna

#week29 #spiceitup #mysterybasket #chaat masala #CA26

Jibita Khanna @Jibitakhanna

#week29 #spiceitup #mysterybasket #chaat masala #CA26

Saved

Ingredients

1 hour

4-6 servings

300 gmsPlain Yogurt
1Radish (350 gms)
1Carrot (150 gms)
2Fresh Chillies chopped
Few sprigs Cilantro chopped
1 inchGinger finely chopped
1 pinchRed Sweet Paprika powder
1 tspSalt
Seasoning
1 tspor as per taste CHAAT MASALA
1 pinchsalt or as per taste
1 pinchRock Black Salt or as per taste
1 pinchSugar
1 pinchRoasted Cumin powder

Saved

Steps

1 hour

1

Arrange and collect all ingredients required.
2

Wash, Peel and chop the ginger as fine as you can. Wash and chop the cilantro and chillies. Wash, peel and grate the radish and carrot.
3

Add in the salt and mix well. Leave it for half an hour to an hour till you do your other cooking and chores.
4

In the meantime, you can whip the yogurt, add in the seasoning and whip again. Add little of everything so that the flavor infuses in the yogurt. At later stage you can adjust and add more seasoning as needed. After that add in the Ginger, Cilantro and chillies too and mix well and keep it aside for later additions.
5

By half an hour or so the grated radish and carrot will release most of the moisture with the help of the salt. Now press and wring between your palm, squeeze and release the excess moisture out of it and add to the yogurt mixture. You can even put it in a muslin cloth or sieve and squeeze it. Whichever way works for you. In order to avoid extra work, I generally use my hand / palm and fingers to squeeze out the extra moisture from grated vegetables. Add in more seasoning as per taste.
6

With a spoon, mix it thoroughly so that it’s evenly mixed and seasoned. You can add in little water or the extracted moisture if you want to thin down the raita a bit or reduce the quantity of Radish and carrot as you wish but I love thick and dense raita to have it along as a dip or side dish. Sprinkle little chaat masala and sweet paprika powder for garnishing.
7

I had kept aside a small amount of grated radish, carrot and chopped coriander for garnishing, so garnished it with them, which is totally optional. I served it in the same bowl in which I had mixed it to avoid extra utensil to be washed. LOL !
8

We enjoyed it with Kabuli Channa & Paneer Pulav and microwaved papadum. It went well as a dip with papadum as well as a side dish with Pulav ! Make and enjoy !

Tips

Do not throw away the radish and carrot moisture/water extracted from them. Knead WWF with it to make chapati /roti.

Saved

Cooksnaps

Saved

Jibita Khanna @Jibitakhanna

on October 13, 2026 14:27

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.