Vegetable raita step-by-step recipe with photos.
About this recipe
Raita is a yogurt-based side dish very popular in India. The most common version is made with raw vegetables. It can also be made with fruits and boondi (tiny deep-fried balls made with chickpea flour). Raita is a staple in many Indian households and is a part of almost every meal. The raita recipe I am sharing here is using a mix of raw vegetables.
The only ingredient that is non-negotiable in making this dish is good-quality thick yogurt. I use plain yogurt, however, greek yogurt also works well. Yogurt is whisked, seasoned, and combined with vegetables. This creamy and delicious vegetable raita is so versatile and very soothing.
Veg raita has a burst of flavors - a slight tang from yogurt that is balanced with a mild sweetness from the vegetables, freshness from herbs, and slight heat from chili powder. This simple classic dish is fuss-free, oil-free, and a great way to include raw vegetables in your diet.
This no-cook side dish is ready in 10 minutes and goes well with pulao, biryani, and paratha. It can also be served as a savory snack on hot summer days.
There are no set rules to make this versatile dish. Read on for ingredients, variations, useful tips, and all FAQs to make this classic Indian raita recipe. Also try kachumber salad, which is an easy no-cook Indian style summer salad.
Yogurt: Use plain whole-milk yogurt that is fresh.
Vegetables: The most common vegetables used are cucumber, tomato, onion, and coriander leaves (cilantro). I have also used carrot and capsicum (bell pepper).
Seasoning: I use mild chili powder and salt.
1. Take yogurt in a bowl and whisk it well.
2. Add salt and chili powder. Mix well.
3. Add the chopped vegetables and mix well.
Serve the vegetable raita chilled.
Here are some variations to this delicious mixed veg raita. These raita recipes are all made using plain yogurt as the base.
Cucumber raita: Skip all other vegetables and finely chopped just cucumber. If you are grating them, make sure to squeeze out the excess water content.
Boondi raita: Boondi is tiny deep-fried balls made with gram flour. Add spicy boondi to whisked yogurt and season it with chaat masala.
Onion: This version is quite common in South India. Follow this recipe and add just finely chopped onions.
Cabbage: Add finely shredded green or purple cabbage to whisked yogurt and season it with roasted cumin powder.
Pomegranate raita: Add pomegranate pearls to whisked yogurt and season it with roasted cumin powder and chili powder.
Onion tomato raita: This version is also very popular in South India. Add finely chopped onions, tomatoes, fresh coconut, and coriander leaves to whisked yogurt. Season it with a tempering (tadka) made with mustard seeds, urad dal, and curry leaves.
Beetroot: Add cooked beetroot to whisked yogurt. You can use either boiled beets or saute grated beets in some oil before adding.
There are no specific measurements to make this dish; however, as a guide, follow the rule of 2 to 1. The amount of yogurt must be twice the amount of vegetables. This will give you the right consistency - not too thick or too thin and runny.
As I mentioned, thick plain yogurt is non-negotiable. Make sure to use chilled fresh yogurt.
To get a smooth and creamy texture, it is important to whisk the yogurt well making sure there are no lumps. Also, do not blend the yogurt as blending will make the yogurt runny instead of smooth and creamy.
Chop the vegetables finely. We want them to be cut into tiny bite-sized pieces.
I prefer chopped vegetables rather than grated ones as grated vegetables may affect the final dish. For example, grated cucumber can make the raita runny and grated carrot adds an orange hue to the dish.
However, if you prefer to use grated cucumber, make sure to squeeze out excess moisture from it. This will help get the right consistency of raita as the moisture in the cucumber can make it runny.
If you are planning to make it ahead, it is best to keep the chopped vegetables and whisked yogurt separately. Mix them up just before serving. However, this dish can be made and stored in the refrigerator for a few hours before serving.
Greek yogurt can also be used to make this dish.
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Veg raita can be paired with pulao, biryani, or paratha. It can also be served as a dip and a savory snack.
Tzatziki is a yogurt-based dip from the Middle-eastern cuisine. They both are very similar although the yogurt used is different. Raita is made with plain yogurt whereas tzatziki is made using Greek yogurt. Raita is more versatile and can be flavored in many ways. Tzatziki is made with cucumber and garlic whereas raita can be made using different vegetables or fruits.
The most common veggies used are cucumber, onion, and tomatoes. Other vegetables or fruits can also be used. See the variations section above for details.
It is best to prep it and keep things ready. Whisk season the yogurt, and chop all the vegetables; however, mix them together just before serving. It is best to serve it within 2-3 hours. If you make the raita ahead of time, store it in the refrigerator so that it can be served chilled.
This mixed vegetable raita is:
- very easy to make
- a perfect side dish for spicy food
- great as a healthy snack
Vegetable Raita | Mixed Veg Raita
- 2 cups yogurt
- ½ small carrot
- 1 small cucumber
- ½ small capsicum (bell pepper)
- 1 small tomato
- ½ small onion
- 2 tablespoon coriander leaves (cilantro)
- ¼ teaspoon chili powder optional
- Salt to taste
- Wash, peel, and finely chop the carrot and cucumber. Transfer it to a bowl
- Finely chop onion, tomatoes, capsicum (bell pepper), and coriander leaves (cilantro). Place it along with other vegetables
- In another bowl, take yogurt and whisk it well
- Add salt and chili powder to the whisked yogurt and mix well
- Add the vegetables and coriander leaves to the yogurt. Mix well
- Serve chilled