Are you one of those people who need 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. The Raita recipe I am sharing in this post is probably the most common one. It is widely consumed across our country, namely, vegetable raita.
Vegetable raita can be eaten practically in any season. But, it is most beneficial in the summer. One should consume more raw vegetables and curd in hot weather. Many people prefer to consume raita in a chilled state. Raita is the best accompaniment with biryani or khichdi. This way we manage to include 4 food groups in one meal itself—grains, proteins/pulses, vegetables, and dairy.
You need not restrict yourself to only a small set of vegetables. Explore possibilities that you may have never tried before. Mix and match the combination of vegetables to find out which combination suits your taste buds the best. Most of the vegies can be used raw but, certain vegetables like potatoes, cauliflower, beans etc. should be either boiled or blanched to bring some tenderness. Try to ensure the vegetables are as fresh as they can be. The combination of curd sugar, salt, chat masala itself makes it so tempting that you could also have raita by itself. Do ensures that you do not go overboard with the sugar, salt, and masalas to maintain that right kind of taste.
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.
Vegetable Raita Recipe
- 1 and 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
- 1/2 tsp roasted jeera poweder roasted cumin seeds powder
- 1/4th tsp red chili powder
- 1 pinch black pepper powder
- 1 tsp chat masala powder
- 1/2 tsp sugar
- salt to taste
- Take curd in a large mixing bowl and whisk it.
- 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.)
- Add red chili powder, chaat masla, roasted jeera powder, black pepper powder, salt, and sugar. Mix well.
- Add chopped green chili and coriander. Mix well.
- Refrigerate veg raita for 10-15 minutes before serving. Cold raita tastes better than at room temperature.
- If the curd you're using is thick, add 1-2 tbsp water to it.
- 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.