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.

Nithya Anantham
Crunchy Carrot Peanut Raita Recipe - Gajar Moongphali Raita
331 ratings.

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.

Serve the Crunchy Carrot Peanut Raita  as an accompaniment to Paneer Pulao With Green Peas RecipeAloo Palak Sabzi and Phulka for a complete weeknight dinner.

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. Boondi Raita Recipe Spiced With Black Salt
  2. Tadka Raita Recipe (Spiced Curd With Onions)
  3. Lauki Raita Recipe (Grated Bottle Gourd Yogurt Salad)

Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

5 M

Total in

15 M

Makes:

4 Servings

Ingredients

  • 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

  1. To begin making Crunchy Carrot Peanut Raita Recipe, we first need to prepare the peanut and red chilli spice mix.

  2. Heat a small pan on medium heat, add the peanuts and red chillies and roast until the peanuts turn golden.

  3. In a big bowl, add in the yogurt, whisk until you attain the creamy consistency. 

  4. To this add in the grated carrots, prepared peanut and red chilli spice mixture, chilli powder and season with salt and mix well.

  5. If the Crunchy Carrot Peanut Raita is too thick, add a little water and adjust the consistency to your liking. 

  6. Refrigerate the Crunchy Carrot Peanut Raita  for an hour and garnish with chopped green chilies. 

  7. Serve the Carrot Peanut Raita as an accompaniment to Paneer Pulao With Green Peas RecipeAloo Palak Sabzi and Phulka for a complete weeknight dinner.

Nithya Anantham

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Last Modified On Monday, 21 January 2019 11:49
     
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