Try this quick and easy vegetable raita with Indian meals, appetisers or even homemade poppadoms. Made with cucumber, tomato, onion, yoghurt, herbs and spices, this mixed vegetable raita is refreshing, cooling and comes together in just 10 minutes.
This light and fresh veg raita is my go-to recipe whenever I want a quick yoghurt side dish. Whether I order a takeaway curry or make biryani at home, I nearly always whip up this mixed veg raita to serve alongside it.
Depending on the vegetables I have at hand, I simply chop them up and stir them into the yoghurt. For this version, I've used cucumber, tomato and onion, along with homemade ground cumin, chaat masala and a little chilli powder for extra flavour.
Looking for a simple cucumber version? Try my Easy Cucumber Raita. If you're dairy-free, my Vegan Cucumber Raita is another family favourite.
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What is Vegetable Raita?
Vegetable raita is a simple Indian yoghurt side dish made with chopped mixed vegetables, herbs and mild spices. This version combines cucumber, tomato and onion to make a refreshing accompaniment that's often served with biryani, yellow pilau rice, paneer curry or aloo paratha.
Why You'll Love This Recipe
- Easy to adapt with your favourite vegetables and herbs.
- Ready in just 10 minutes.
- A quick no-cook vegetable raita that's perfect for busy days.
Sandhya's Expert Tips
- I use 2 parts yoghurt to 1 part mixed vegetables for the best consistency.
- Chop the vegetables finely so you get a little of everything in each spoonful.
- If the yoghurt is thick, add water a little at a time while whisking.
- For festive meals, I often leave out the onion.
- Add the salt just before serving if making the raita ahead.
Ingredients
Complete list of ingredients and measurements can be found in the recipe card below.
- Yogurt - I usually use full-fat natural yoghurt. If you're using Greek yoghurt, whisk in a little water until it reaches a smooth, creamy consistency.
- Mixed Vegetables - I usually make this mixed vegetable raita with cucumber, tomato and onion. You can also add grated carrot, finely chopped green pepper or even boiled potatoes if you like.
- Herbs - I love using both coriander and mint, but either works well on its own too.
- Spices - Homemade raita uses standard raita spices - Ground Cumin, Chaat Masala, and Chilli Powder. If you don't like a bit of heat in your cooling raita, leave the chilli powder. All the spices are easily available at a Asian Grocery store near you.
How to Make Mixed Vegetable Raita?
Step 1: Add the whisked yoghurt, diced onion, tomato, cucumber, herbs and spices.
Step 2: Stir together until well combined. If you find it too thick, add a splash of water to thin it down.
Step 3: Taste and adjust seasoning if needed. Sprinkle fresh herbs just before serving.
Serving Suggestions
I love serving this vegetable raita with Jeera rice, pilau rice, or biryani.
It's also delicious with poppadoms, onion bhajis and other Indian starters, just like you get at Indian restaurants in the UK.
For a complete meal, serve it alongside Red Lentil Dahl, Chickpeas Spinach Curry, Naan Bread, Steamed Rice, and Onion Salad.
Vegetable Raita FAQs
Yes. Simply replace the yoghurt with your favourite unsweetened dairy-free yoghurt, such as coconut, cashew, or almond yoghurt, then follow the recipe as written.
Yes. Store leftover vegetable raita in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving, as the vegetables may release a little moisture.
I don't recommend freezing it. The yoghurt can split and the mixed vegetables lose their fresh texture once thawed.
Absolutely. Along with cucumber, tomato and onion, you can add grated carrot, finely chopped peppers, sweetcorn or boiled potatoes. Just keep the same ratio of yoghurt to vegetables.
Yes. You can make vegetable raita a few hours ahead and keep it covered in the fridge. For the freshest texture, I like to add the cucumber and salt just before serving.
More Easy Indian Raita Recipes
Ingredients
- 2 cup Yogurt
- 1 cup Vegetables Cucumber,Onion & Tomato
- 2 teaspoon Coriander
- 2 teaspoon Mint
- ¾ teaspoon Ground Cumin
- ¾ teaspoon Chaat masala
- ¼ teaspoon Red Chilli Powder
- Salt to taste
Instructions
- Dice cucumber, onion, and tomato. Finely chop 1 teaspoon of coriander and mint leaves. Reserve the remaing for garnish.
- Whisk the yogurt to a smooth consistency.
- Add the spices, herbs, and diced vegetables. Stir gently to combine.
- Garnish with herbs and serve.
Notes
Top Tips
- For the best consistency, use two parts yoghurt to one part mixed vegetables.
- Using Kashmiri Chilli Powder is optional
Kiara says
Simply delicious! We loved this Indian raita to pair with tandoori chicken.