Vegetable Raita Recipe – Refreshing Indian Yogurt Side with Mixed Vegetables
Vegetable Raita is a cooling Indian yogurt-based dish made with fresh curd and finely chopped vegetables. Light, refreshing, and spiced just right, it pairs wonderfully with biryanis, pulao, or any spicy Indian meal. It's simple, quick, and nutritious – perfect for everyday meals or festive spreads.
Ingredients
- 500g (approx. 2 cups) thick curd (yogurt)
- 1 medium cucumber – peeled and finely chopped
- ½ medium tomato – finely chopped
- ½ medium onion – finely chopped
- ½ tsp black salt (adjust to taste)
- ½ tsp roasted cumin powder
- ½ tsp freshly ground black pepper
- 1 tbsp fresh coriander – finely chopped
Instructions
- In a mixing bowl, whisk the curd until smooth and creamy.
- Add chopped cucumber, tomato, and onion to the curd.
- Sprinkle black salt, cumin powder, and black pepper.
- Mix everything well until combined.
- Add chopped coriander and mix again.
- Chill the raita before serving or serve immediately with jeera rice or pulao.
Chef’s Tips
- Add beetroot or grated carrots for a colorful twist.
- Mint leaves can be added for extra freshness.
- Use hung curd for thicker consistency.
- Add a tadka (tempering) of mustard seeds and curry leaves for South Indian flavor.