Easy 10 Minute Mixed Vegetable Raita - Raita is a Yoghurt side dip/salad that like Kachumber, goes well with South Asian Food such as Chicken Tikka Biryani or Pulao. This easy recipe is ready to eat in 10 minutes. It is a bit nostalgic for me too because the smell of it (even though it isn’t strong), instantly transports me to my friends kitchen. She would make this with a Pulao every week for her family and I would just happen to be there at that exact time every week so that I could dive in too.
What is Raita?
Raita is a South Asian style Yoghurt dip that accompanies many an Indian dish. It id most often made with Yoghurt, Mint and Cucumber but there are ample variations and this is just one of them.
The reason it is so popular, is because it brings everything together. Raita is cooling and South Asian meals are usually full of aromatic warmth and spice.
Ingredients in Veg Raita
Yoghurt - Plain whole milk, full Fat Yoghurt is best here.
Milk - This just thins the Yoghurt out to make it more runny.
Spices and Salt - Any Fine Salt, Cumin Powder, Red Chilli Powder, Black Pepper
Veg - Red Onion, Cucumber, Tomato, Coriander Leaves
How to make it
Dice the Vegetables and place in a bowl.
Add the Yoghurt and stir in.
Add the Spices and stir together.
Taste and adjust seasoning.
Tip
- Most people tend to whisk the Yoghurt with the Spices before adding the Veg. You can do it both ways but I haven’t found that it makes too much of a difference either way.
Variations
Mint Leaves or Dry Mint - You can add some chopped Mint Leaves or Dry Mint to the Raita but I tend not to for Vegetable Raita.
Thai Green Chillies - Feel free to add some chopped or crushed Green Chillies. I do this quite often. It adds heat and flavour.
Cumin Seeds - You can add toasted Cumin Seeds. I have tried this but it isn’t to my taste but you can give it a try.
Veg - Use other Vegetables that you like such as Carrots, Peppers, Corns.
Lemon Juice - Add Lemon Juice or a splash of Water if it is too thick for your liking.
Garlic – Add ½ teaspoon Garlic Paste. clove or half of a larger one.
Chaat Masala or Black Salt - You can use the Black Salt in place of Salt. Chaat Masala and Black Salt adds a unique flavour that cannot be replicated with anything else.
What to serve with Raita
Hyderabadi Chicken Dum Biryani
Easy Mutton Pulao - Yakhni Pulao
The BEST Pakistani Chicken Biryani Recipe
How to store
This raita keeps well in the fridge in an airtight container for 2 days. It will get watery but if you whisk it, it will come back together.
More Indian Sides:
Indian Kachumber Salad - Tomato, Cucumber, Onion Salad
Indian Paneer Pakora - Simple Recipe
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Easy 10 Minute Mixed Vegetable Raita
Ingredients
- ¼ Red Onion
- ¼ Cucumber or small Persian Cucumber
- ¼ Tomato
- Small Handful Coriander Leaves
- 125 g Plain Yoghurt
- 30 ml Milk
- ⅛ teaspoon Salt
- ¼ heaped teaspoon Cumin Powder
- ¼ heaped teaspoon Black Pepper Powder
- ¼ heaped teaspoon Red Chilli Powder
Instructions
- Dice the Red Onion, Cucumber, Tomato and place in a bowl
- Finely chop Coriander and add to the same bowl.
- Add the Yoghurt and stir in.
- Add the Spices and stir together.
- Taste and adjust seasoning.
Notes
Tip
- Most people tend to whisk the Yoghurt with the Spices before adding the Veg. You can do it both ways but I haven’t found that it makes too much of a difference either way.
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