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Mixed Vegetable Raita

A quick, healthy Indian mixed vegetable raita made with curd and fresh vegetables — perfect as a cooling accompaniment to pulao, biryani or roti.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 4 small bowls
Course: accompaniment, Side Dish
Cuisine: Indian
Calories: 97
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup plain curd (yogurt) use low-fat or regular as preferred
  • 1 medium cucumber peeled and finely chopped or grated
  • 1 small carrot peeled and grated or finely chopped
  • 1 small tomato finely chopped
  • 1 small onion finely chopped (optional)
  • 1/2 tsp roasted cumin powder (jeera powder)
  • 1/4 tsp black pepper powder
  • salt to taste salt or rock salt
  • 2 tbsp fresh coriander leaves finely chopped (optional garnish)

Equipment

  • Mixing bowl

Method
 

  1. Wash all vegetables thoroughly. Peel and finely chop (or grate) cucumber and carrot. Finely chop tomato and onion (if using). Keep vegetables ready in a bowl.
  2. In a mixing bowl, whisk the curd until smooth. Add roasted cumin powder, black pepper and salt. Mix well.
  3. Add the chopped vegetables to the spiced curd and stir gently until everything mixes evenly.
  4. Taste and adjust salt or pepper if needed. Garnish with fresh coriander leaves. Chill in refrigerator for 10–15 minutes if you prefer cold raita.
  5. Serve the raita as a side dish with biryani, pulao, roti or any Indian meal.

Notes

You may substitute or add other veggies like bell pepper, grated beetroot, or boiled peas according to preference. For a lighter version, use low-fat curd. Serve chilled for best taste.