Vegetable Raita | Mixed Veg Raita - Easy Indian Cookbook

5 from 52 votes

Vegetable Raita | Mixed Veg Raita

Raita is a yogurt-based side dish very popular in India. 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.

Prep Time15

Total Time15

Course: Side Dish

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegetarian

Servings:

Calories: 93kcal

Author: Shilpa Kerur

Ingredients

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

Instructions

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

Notes

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.

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.

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.

Nutrition