In a mixing bowl, combine yogurt, black salt, cumin powder, and salt to taste.

Whisk well until smooth.

Add coriander leaves, mint leaves, green chillies, and grated carrots to the whisked curd.

Mix well to combine and keep it aside.

To make the tadka, heat sunflower oil in a pan on medium heat.

Add the cumin seeds, asafoetida, and chopped garlic.

Saute until the garlic is golden brown in colour.

Turn off the heat once done.

Pour the tadka over the carrot raita.

Serve chilled.