Wash the carrots and peel them. Cut them in very small pieces. Now put the yoghurt in a bowl and blend it with a hand blender until it is slightly foaming. Add the carrots as well as some salt and mix it all well.

Heat up the oil in a pan and when it is hot, add the mustard seeds into it. They will sizzle nicely and you can stir to keep them from burning. After stirring for two rounds, you can add the curry leaves and stir again. Give them just a little while to get hot and develop their aroma.

When the leaves are fried, take the pan off the stove and straight away add the hot oil and spices into the yoghurt. Another delicious sizzle, stir again and you are done! Place your Raita into the fridge to cool it down before serving.

Enjoy!