Not quite a rabbit....

I don't quite fancy carrots. Unless they are made into gajar ka halwa. And a carrot cake, of course.


And yes, I do like my carrots made this way.
Or when added to certain other veggies like cauliflower or cabbage or peas.


Looks like I do like carrots! However, unlike rabbits, I like my carrots cooked. Which apparently is a good thing. For, I found out just a few weeks back that it is better to cook carrots than to eat them raw!


Here's another way I love to have carrots:

Ingredients:

Carrots - 4 medium sized

Yogurt: 3/4 cup
Salt
Sugar: 1 tsp

grind the following to a smooth paste, adding a little water, if needed:
Grated coconut: 3 tbsps
curry leaves: 8-10 nos
coriander leaves: 3-4 stalks
green chillies: 2 nos
mustard seeds: 1.5 tsp

for the tempering:

oil: 1 tbsp
mustard seeds: 1/2 tsp
dried red chillies: 2 nos
curry leaves: 5-6
peppercorn: 6 nos

Method:

Peel the carrots and boil them until soft and cooked. I normally pressure cook the carrots - 2 whistles are enough to cook them.


When cool, cut them into a few pieces and grind to get a smooth puree. Use a little water if necessary.


Mix together the pureed carrots, the coconut - mustard paste and the yogurt. Season with salt and sugar.


Heat the oil, add the mustard seeds to the hot oil. When they crackle, add the red chillies, curry leaves and the peppercorn; let these sizzle in the oil for half a minute and then pour over the carrot-yoghurt mix. Stir and chill for half an hour before serving.


I normally make this raita as an accompaniment to parathas or with any dry stir fried veggie like aloo gobhi or jeera aloo.


So, what is it called?
I call it "carrot raita with yogurt". It is a Tamil preparation that my MIL makes very often; somehow, I don't know what it is called! What I do know is that the sweetness of the carrots, paired with the tanginess of yogurt and the piquancy of the mustard seeds give this raita a lovely and almost indescribable medley of flavours. Hope you like it too!