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Carrot Raitha

Carrot Raitha

ORIGIN:
Carrot raitha can be served with chappathis,puris,parathas or with sambar rice or vegetable pulav/fried rice.Carrot is rich in vitamin A and so it is definetely healthy as the carrot is not fully cooked.

INGREDIENTS

Carrot - 100gms.

Red Chillis -1

Mustard - 1/2 tsp.

Oil - 1 tsp.

Curds - 1 cup.

Asafoetida - a pinch

Salt -1/4 tsp.

PROCEDURE

Step 1:First peel the carrot's skin and wash in clean water.

Step 2:Then,grate the carrots and keep the grated carrot aside.

Step 3:Heat oil in a frying pan and add mustard seeds to it .

Step 4:Wait until the mustard seeds sputter ,now fry the red chillis with a pinch of asafoetida .

Step 5:After a minute add the grated carrot to the same pan and fry for 2 minutes.

Step 6:Now,take 1 cup of curds and add the above cooked mixture to the curd ,add salt to it and mix well.

Step 7:Serve with chappathis,puris,sambar rice or pulav.

NOTE:

*Take all the ingredients in the above mentioned quantity only.
*Donot over fry carrots as it results in loss of vitamins.
*Do not forget to peel off the carrots' skin before grating.

Article Source: http://recipes-indian.com

About the Author: Mrs.Seema Sinha is one of the most principal contributors to the recipe site www.recipes-indian.com/

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