Blogging Marathon# 61: Week 3/ Day 1
Theme: Dishes using Root Vegetables
Dish: Carrot Raita
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.
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.
Carrot Yogurt Dip
- 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
- 1½ cups Greek Yogurt (2% recommended)
- 2 tbsps Lime juice
- To taste Salt Pepper &
- 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.
- 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.
- Blend along with yogurt and lime juice until smooth. Serve with veggies, crackers as dip or with idli or dosa or rice.