Try this quick and easy mixed Vegetable raita to serve with Indian meals, appetizers, or even poppadoms. Made with cucumber, tomato, onion, yogurt, spices, and herbs, this homemade raita is refreshing, cooling, and comes together in minutes.
Easy Indian Homemade Raita recipe
This light and fresh vegetable raita is my go-to recipe when I want to stir a quick yogurt accompaniment. Whether I order a takeaway curry or make biryani at home, I always whip up quick raita.
Depending upon the vegetables I have got at hand, I tend to use the veggies for the raita. In this case, I have used cucumber, tomato, and onion. This raita is flavorful with a hint of spices from chili powder, ground cumin, and chaat masala.
It’s the perfect recipe for the easiest Vegetable Indian yogurt sauce.
What is Veg Raita?
Vegetable raita is an easy Indian Yogurt sauce made with creamy full-fat yogurt, vegetables, spices, and herbs. Raita compliments Indian meals with its flavors and nutrition.
Why you will love this recipe?
Raitha is a great way to use leftover vegetables.
Quick and Easy No-Cook recipe ready in just 10 minutes.
Extremely healthy with so many delicious flavors and textures.
This Indian raita is light, fresh and so easy to make! A perfect accompaniment to seasoned Indian rice, curries, and papads.
Ingredients for Homemade raita
You will need
Yogurt – Any full-fat yogurt will work to make delicious raita at home. I do not recommend using Greek Yogurt.
Vegetables – Use Veggies available at hand. I love to use tomato, cucumber, and onion most of the time. Optional veggies that you can add are Green Bell Pepper, Carrots, and Potatoes too.
Herbs – I use a combination of Coriander leaves and Mint leaves. You can use either or both.
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.
Salt to taste.
How to make Mixed Vegetable Raita?
Prep the Ingredients. Dice the onion, tomato, cucumber, and herbs. Measure out the spices.
Whisk Yogurt to a smooth consistency. If it’s too thick, add 1/4 cup of water and whisk again.
Add the ingredients. Add the diced veggies, spices, and herbs.
Combine. Stir together gently.
Garnish and serve. Taste and adjust seasoning if needed. Sprinkle fresh herbs just before serving.
Tips to make the BEST VEG RAITA
For every 1 cup of Yogurt use half a cup of vegetables. This proportion works well with almost any raita. Adding too much or too little vegetables will not give you the correct consistency.
Do not add too many spices or salt. It can break the flavors of the raita and simply overpower the simplicity of the dish.
Make sure you start with chilled yogurt if you want to serve it immediately.
If your yogurt is too thick, add 1/4 cup of water and beat it with a whisk.
Use any vegetables of your choice. I prefer to use cucumber, tomato, onion, or green pepper in veg raita. If you are using carrots, grate them or finely chop them.
Thinking of making raita for festive occasions, leave out the onion from the recipe.
They are delicious to be enjoyed with poppadoms, just as they serve in the Indian restaurants in the UK.
Homemade raita is delicious with spicy tandoori curries too.
Can I make a Vegan Indian raita?
Yes. To make a Vegan Homemade raita, use a dairy-free yogurt like cashew nut yogurt or almond yogurt. Follow the recipe below for the remaining ingredients.
Does it Keep?
Homemade raita will keep well in the fridge for up to 3 days. Store in an air-tight container for best results.
Can I freeze homemade raita?
No, I will not recommend freezing vegetable raita. The vegetables will lose their texture and shape after defrosting.
It’s only recommended in making small-batch raita that you can use in the next 2 -3 days.
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Easy Homemade Raita recipe below
- 2 cup Yogurt
- 1 cup Vegetables Cucumber,Onion & Tomato
- 2 Tsp Coriander
- 2 Tsp Mint
- ¾ tsp Ground Cumin
- ¾ tsp Chaat masala
- ¼ tsp Red Chilli Chill Powder
- Salt to taste
- 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.