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Tips and Tricks:

Crunchy Peanuts: To preserve the crunch of the peanuts, grind them and add them only when you are about to serve the raita. If you mix it beforehand, the peanuts will become soft in the curd.

Carrot substitute: If you don't like to eat raw carrots, you can steam grated carrots for 1 minute or lightly fry them in ghee. However, raw carrots give the best taste and nutrition in this raita.

Temperature of curd: Always use cold and fresh curd to make raita. Sour curd can spoil the taste of this raita. If the curd is not thick, keep it in a strainer for a while so that the excess water gets removed.

Correct timing of tempering: Always add the tadka to the raita just before serving or immediately after eating and cover it, so that the aroma of the tadka settles well in the raita.

Peanut Peel: If you want to remove the peel easily after roasting the peanuts, then rub them in a clean cloth. The peels will separate easily.