Raita is one of the most common accompaniments that is often served with Indian meals. It is primarily a thick and creamy curd-based sauce which complements our meals in flavor, texture and also adds more nutrition to it. Veg Raita is a raita variant made with Curd (yogurt), spices and an assortment of veggies. Being healthy, this Mix Vegetable Raita also perks up your everyday meals in the flavor and nutrition department. Whether a normal everyday meal or a meal on some special occasion or festivity, this raita is a quintessential feature on any Indian menu.
About Veg Raita
Vegetable Raita is simply raita made with various mix vegetables. The vegetables can be raw or cooked. I make it with vegetables that can be eaten raw like carrots, bell pepper, cucumber and tomatoes.
Some of the commonly used seasonings and spices in a raita are roasted cumin powder, black pepper powder, red chili powder/cayenne pepper, chaat masala, green chilies, mint, ginger, garlic, etc. Many of these is what I have added in my recipe of Mix Veg Raita as well.
In addition to this Veg Raita, some of the other famous raita preparations include Cucumber Raita, Boondi Raita and Onion Raita. There are others like this fruity Pineapple Raita and the Fruit Raita, which is only accentuated with spices; and are common in Indian households as well as restaurants and hotels too.
Making the Mix Vegetable Raita is very easy and quick. No doubt, raitas are one of the simplest dishes. You just have to chop the veggies and mix in the spiced and seasoned curd mixture.
Essentially, you chill this raita and then serve. This is true for any other raita too. As it cools the palate, it is a great way to cut down on the spiciness of many Indian dishes. You can even make this raita with Greek yogurt.
This Veg Raita is a wholesome way of including fresh or leftover vegetables in your diet. For the same reason, it is really good for kids as well as adults.
Besides being the greatest accompaniment for biryani, pulao or any other rice dishes, this raita is excellent with roti-sabzi or dal-rice combinations too.
How to make Veg Raita
1. Chop all the vegetables and keep aside. You will need the following vegetables:
- 1 small to medium carrot, peeled and finely chopped or grated
- 1 green bell pepper or capsicum, small-sized, finely chopped
- 1 cucumber, medium-sized, peeled and finely chopped
- 1 medium-sized tomato, finely chopped
- 1 small onion, peeled and finely chopped
2. Whisk 1 cup yogurt (curd) till smooth.
3. Add ¼ teaspoon black pepper powder.
4. Also, add ½ teaspoon roasted cumin powder.
5. Mix well to combine the ground spices.
6. Add black salt or edible rock salt as required and mix well. The color of salt is not so visible but you can still see the salt.
Make Vegetable Raita
7. Add finely chopped carrot and cucumber to the beaten spiced curd mixture.
8. Also, add finely chopped tomato and finely chopped capsicum (green bell pepper).
You can use any colored bell pepper – green, yellow or red.
9. Mix well.
10. Add finely chopped onions.
11. Stir and mix well. Check the taste and add more ground spice powders or salt, if required.
12. Serve Veg Raita immediately with any Indian meal.
- There is no set recipe as such for making any raita. So, for this specific vegetable raita as well, you can always alter the proportion of veggies to curd, as per your choice.
- However, make sure to take care while seasoning it with spice powders and salt. There should be a balance in the final dish. Too much of salt, sugar or any other spice powders can spoil the taste.
- Vegetables can be of your choice. The list is quite extensive. You can use anything from boiled potatoes, blanched French beans, steamed cauliflower or broccoli, cooked corn kernels, cabbage, any colored bell peppers and more. For this raita, I have used carrots, capsicum, cucumber, onions and tomatoes.
- While using carrots, ensure that they are tender, juicy and crisp and not tough or fibrous. It is also better to chop the carrots finely or grate them. Brings in a natural hint of sweetness and crunch in the raita.
- If you are allergic to onions or are making this veggie raita for Hindu fasting or vrat, skip adding them.
- To make a vegan variant, simply make the raita with a plant based yogurt and your preferred vegetables.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Veg Raita | Mix Vegetable Raita
- 1 cup Curd (yogurt or dahi) – dairy or plant based
- 1 carrot (small to medium) – peeled and chopped finely or grated
- 1 bell pepper (small-sized), capsicum or shimla mirch – red, orange, yellow or green – chopped finely
- 1 cucumber (medium-sized) – peeled and chopped finely
- 1 tomato (medium-sized) – finely chopped
- 1 onion (small-sized), finely chopped
- ¼ teaspoon black pepper powder
- ½ teaspoon roasted cumin powder
- black salt or edible rock salt or regular salt, as required
- 1 to 2 tablespoons chopped coriander leaves – optional
- Rinse the vegetables first. Peel and finely chop all the vegetables. Set aside.
- Whisk the yogurt (curd or dahi) till smooth.
- Add the ground spices and salt. Mix well.
- Add the finely chopped veggies and stir them into the yogurt.
- Check the taste and add more of the spice powders or salt if required.
- Serve the vegetable raita immediately. Garnish with some chopped coriander leaves if you like.
- You can make this raita with greek yogurt as well.
- Opt to add your preferred veggies. Steam, boil or blanch the vegetables that cannot be eaten raw.
- If using cashew yogurt, then to get a sour taste in the yogurt (as cashew yogurt has a sweet taste) add ½ teaspoon lemon juice or as required.
Nutrition Info (Approximate Values)
This Vegetable Raita Recipe from the archives first published in September 2013 has been republished and updated on November 2022.