Vegetable Raita Recipe

Vegetable Raita

Vegetable Raita

Are you one of those people who needs to order extra raita at a restaurant because you find the complimentary raita given with biryani too less? Me too. 🙂 I love raita with biryani, pulao, or khichdi. And it’s too damn simple to make. Make it with veggies, fruits, boondi, just about anything you like. This raita recipe I am sharing in this post is probably the most common raita consumed across our country, vegetable raita.

Vegetable raita can be eaten practically in any season but it is most beneficial in summer because we should consume more raw vegetables and curd in hot weather. If we eat veg raita with biryani or khichdi, we manage to include 4 food groups in one meal itself—grains, proteins/pulses, vegetables, and dairy. I have shared recipes of beetroot raita, and sabudana and cucumber raita before. This adds one more raita recipe to MumMumTime’s collection. If you want to take a look at some easy and simple salad / kachumber recipes I have shared before, click here.

How to make vegetable raita? (Vegetable Raita Recipe Video)


Vegetable Raita Recipe

Easy raita recipe. Serve vegetable raita with biryani or khichdi to include 4 food groups in 1 meal itself—grains, proteins/pulses, vegetables, and dairy.
  • 1 and a half cup curd

  • 1 large tomato (finely chopped)

  • 1 small/medium-sized cucumber (peeled and finely chopped)

  • 1 small onion (peeled and finely chopped)

  • 1 green chili (deseeded and finely chopped)

  • 1-2 tbsp finely chopped coriander

  • Half tsp roasted jeera (cumin seeds) powder

  • 1/4th tsp red chili powder

  • Pinch of black pepper powder

  • 1 tsp chaat masala powder

  • Half tsp sugar

  • Salt to taste

  1. Take curd in a large mixing bowl and whisk it.

  2. Add finely chopped cucumber, onion, tomato, and green chili. Mix well. (Chopped tomato and cucumber should be more or less equal in quantity. Quantity of chopped onion should be less as compared to cucumber or tomato. More of onion makes the raita slightly bitter.)

  3. Add red chili powder, chaat masla, roasted jeera powder, black pepper powder, salt, and sugar. Mix well.

  4. Add chopped green chili and coriander. Mix well.

  1. Refrigerate veg raita for 10-15 minutes before serving. Cold raita tastes better than at room temperature.

  2. If the curd you're using is thick, add 1-2 tbsp water to it.

  3. If toddlers or younger kids are going to have raita, add chili and coriander after keeping aside their portion of raita. Most toddlers are not able to chew raw coriander properly.


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