Total Time
Prep 15 mins
Cook 0 mins

A great summer dish. I just could not eat Indian cuisine without a Raita.


  1. Grate the carrots.
  2. Toss with the yoghurt, lemon juice, chopped walnuts, ground cumin and mint.
  3. Garnish with mint leaves.
  4. Serve with pappadums, chutney and Bringal pickle.
Most Helpful

This was great! Since I'm such a fan of cumin and yogurt, I just knew I would like this dish. And I especially liked the "crunch" that the combination of the carrots and walnuts provided.

Merlot July 03, 2002

This was excellent. A real nice change from the traditional cucumber raita. I didn't have fresh mint so I added dried and chopped up a bunch of cilantro instead. Also added some tomato as I had a lot on hand. Terrific recipe. Thanks ChrissyO

Tebo November 10, 2002

I wasn't at all sure about this recipe when I first started making it -- I was expecting it to be a lot more creamy and like a dressing in texture than it was. As someone else said, it's more like a carrot salad with a yogurt dressing. It does the job though and certainly cools down the mouth if you've just had some spicy lime pickle and popadums! I added a touch of salt to the recipe but otherwise made it as directed. Thanks Chrissy for one I'll make again.

Sackville June 04, 2006