Crunchy Carrot Peanut Raita Recipe - Gajar Moongphali Raita
Crunchy Carrot Peanut Raita Recipe is a delicious and spicy raita recipe with coarsely ground peanuts, grated carrots and red chillies. Serve it with Pulav or any Sabzi and Phulka for your weekday meal.
Crunchy Carrot Peanut Raita Recipe is a refreshing raita recipe where we have used the grated carrots and flavoured the raita with the peanuts, red chilli mixture giving it a nutty taste.
Did you know: Peanuts are actually legumes, although they possess qualities similar to other edible nuts such as pistachios and almonds. Peanuts provide high energy and contain high quantities of nutrients, minerals, antioxidants and vitamins. Studies also suggest that roasting or boiling peanuts enhances the antioxidant bio-availability by almost two to four-fold.
You can also pack the Raita into a kids lunch box or office lunch box along with a stuffed paratha to make it wholesome.
If you like this recipe of Crunchy Carrot Peanut Raita Recipe, here are a few more raita recipes that you can make your everyday meals:
- 1-1/2 cups Carrot (Gajjar) , grated
- 2 cups Curd (Dahi / Yogurt)
- 1/4 cup Raw Peanuts (Moongphali)
- 3 Dry red chillies
- 1/2 teaspoon Kashmiri red chilli powder
- 1 Green Chilli , chopped
- Salt , to taste
How to make Crunchy Carrot Peanut Raita Recipe - Gajar Moongphali Raita
To begin making Crunchy Carrot Peanut Raita Recipe, we first need to prepare the peanut and red chilli spice mix.
Heat a small pan on medium heat, add the peanuts and red chillies and roast until the peanuts turn golden.
In a big bowl, add in the yogurt, whisk until you attain the creamy consistency.
To this add in the grated carrots, prepared peanut and red chilli spice mixture, chilli powder and season with salt and mix well.
If the Crunchy Carrot Peanut Raita is too thick, add a little water and adjust the consistency to your liking.
Refrigerate the Crunchy Carrot Peanut Raita for an hour and garnish with chopped green chilies.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.