Ingredients of Carrot Raita

Half green chilli finely chopped

One cup of raw carrots

Two tablespoon of ghee

Half teaspoon of black mustard seeds

A pinch of hing

Handful of cilantro leaves finely chopped

One cup of plain yogurt

One-fourth teaspoon of salt

Method of Carrot Raita
To make the Ayurvedic Carrot raita, wash the carrots thoroughly and grate it not very finely. Stir the carrots in to the yogurt and mix it gently. Keep it aside. Heat ghee in a small saucepan and to it; add mustard seeds, cumin seeds and then hing. Mix well until the seeds pop up. Then add the chilli and coriander leaves. Remove the saucepan from the fire and pour the cooked spices and the salt in the yogurt and Ayurvedic Carrot raita is ready to serve.

Carrot has pungent and heating qualities, which may provoke Pitta. Pitta and Kapha prakriti person can use it occasionally. Pregnant woman should not eat it. It is also known to supply good vitamins.