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Blogging Marathon# 61: Week 3/ Day 1

Theme: Dishes using Root Vegetables

Dish: Carrot Raita

We are starting a new week of Blogging marathon and my theme for this week is ‘Dishes made with Root Vegetables‘. Valli wanted us to pick 3 root vegetables from this list and cook 3 dishes for the week.

My first dish is with the most popular root vegetable, Carrot. It is widely used in many cuisines, especially in the preparation of salads. I always have carrots in my fridge and I add them to rice dishes, curries and even make chutney with it. The sweetness in carrots makes them perfect to use in sweet dishes as well, like carrot halwa or burfi or ice cream.

But today I have a yogurt dip with carrots. This recipe is from Bon Appetit magazine. I was intrigued by the use of carrot in a savory dip and so tried it to see for myself.

Original recipe used Vadouvan spice blend which gives this dip an amazing flavor and taste. Vadouvan spice is a French take on our very own curry powder. I made a batch of this spice blend using this recipe from Epicurious, but I think I might have burned it a little while baking, so it turned out not-so-good looking though it has great flavor. If you don’t have access to vadouvan, then use Madras curry powder instead.

After tasting this carrot-yogurt dip, it tasted a lot like the chutney I made with carrot. So it’s not only good to dip chips, veggies or crackers but also great with idlis, dosas and even rice. Store it in the fridge for 2~3 days and enjoy this spicy and delicious carrot dip.

Print Recipe
Carrot Yogurt Dip Yum
Savory dip made with Carrot & Greek yogurt and spices with Vadouvan or Madras curry powder. Tastes great with chips, veggies or crackers.
Carrot Yogurt Dip
Course condiments
Cuisine american
Prep Time 10 minutes
Cook Time 20 minutes
Servings
cup
Ingredients
  • 3 1/4 Carrots " Medium , peeled and sliced into thick
  • 2 cloves Garlic , thinly sliced
  • 2 tbsps Olive oil
  • 1 tbsp Vadouvan spice blend curry powder or Madras
  • cups Greek Yogurt (2% recommended)
  • 2 tbsps Lime juice
  • To taste Salt Pepper &
Course condiments
Cuisine american
Prep Time 10 minutes
Cook Time 20 minutes
Servings
cup
Ingredients
  • 3 1/4 Carrots " Medium , peeled and sliced into thick
  • 2 cloves Garlic , thinly sliced
  • 2 tbsps Olive oil
  • 1 tbsp Vadouvan spice blend curry powder or Madras
  • cups Greek Yogurt (2% recommended)
  • 2 tbsps Lime juice
  • To taste Salt Pepper &
Carrot Yogurt Dip
Instructions
  1. Heat oil in a skillet over medium-high heat, add the chopped carrot, salt and pepper and cook for 12~15 minutes or until the carrots are tender and beginning to brown slightly.
  2. Stir in the garlic cloves and Vadouvan or Madras curry powder, cook till fragrant, about 2 minutes. Cool the mixture slightly and transfer it to a blender or food processor.
  3. Blend along with yogurt and lime juice until smooth. Serve with veggies, crackers as dip or with idli or dosa or rice.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 61.

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14 thoughts on “Carrot Raita (Carrot Yogurt Dip)”

  1. Carrot dip looks absolutely delicious. The pictures are mouth watering and very tempting. Lovely!!! Jayanthi(www.sizzlingveggies.com)

  2. very versatile ! I was looking for a perugu-pachadi kind of picture, but this is a dip… interesting use of carrots 🙂 bookmarked to try now pass me the fries and dip, please 😀

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