Step 1

Rinse, peel and grate 2 small to medium carrots in a plate or bowl.

Step 2

In another bowl, take 1 cup fresh chilled curd/yogurt and whisk it till smooth.

Step 3

Add the grated carrots (reserve a few for garnish) and chopped green chilies. Green chilies are optional and you can skip it. You can also add ¼ to ½ tsp red chili powder instead of green chilies.

Step 4

Mix everything well.

Step 5

Then add ½ tsp cumin powder, a pinch of garam masala powder & black salt as required. Add rock salt or regular salt if you do not have black salt. Mix again very well.

Step 6

In a fire proof spoon or in a small pan, take ½ tsp ghee. We will be tempering the raita. This step is optional and you can skip it.

Step 7

Heat the ghee. Then add a pinch of asafoetida. Fry the asafoetida for a few seconds.

Step 8

Then pour the tempering in the raita. Mix well.

Step 9

Serve the raita immediately or chill it and then serve later. You can also garnish with some coriander leaves before serving.

Step 10

It can be served as a side dish with dal-rice or roti-sabzi combo or with pulao and biryani.