Carrot Raita (Carrot Yogurt Dip)

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.

Carrot Yogurt Dip Ingredients:

• 3 Medium Carrots, peeled and sliced into 1/4" thick
• 2 Garlic cloves, thinly sliced
• 2tbsp Olive oil
• 1tbsp Vadouvan spice blend or Madras curry powder
• 1½cups Greek Yogurt (2% recommended)
• 2tbsp Lime juice
• To taste Salt & Pepper

Method:

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.

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