Veg Raita | Mix Vegetable Raita

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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.

veg raita garnished with a coriander leaf and served in a bowl with a plate of Indian meal kept in the background.

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.

Step-by-Step Guide

How to make Veg Raita

Preparation

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
chopped vegetables kept in bowls for making mix veg raita.

2. Whisk 1 cup yogurt (curd) till smooth.

whisking curd in a bowl for making mix veg raita.

3. Add ¼ teaspoon black pepper powder.

black pepper powder added to whisked curd for making mix veg raita.

4. Also, add ½ teaspoon roasted cumin powder.

roasted cumin powder added to whisked curd for making vegetable raita.

5. Mix well to combine the ground spices.

vegetable raita recipe

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.

black salt added to curd mixture.

Make Vegetable Raita

7. Add finely chopped carrot and cucumber to the beaten spiced curd mixture.

finely chopped carrot and finely chopped cucumber added to spiced curd mixture for making mix vegetable raita.

8. Also, add finely chopped tomato and finely chopped capsicum (green bell pepper).

You can use any colored bell pepper – green, yellow or red.

finely chopped tomato and finely chopped capsicum added to curd mixture.

9. Mix well.

vegetables mixed well in the curd mixture.

10. Add finely chopped onions.

chopped onions added to veg raita.

11. Stir and mix well. Check the taste and add more ground spice powders or salt, if required.

onion mixed well in the veg raita.

12. Serve Veg Raita immediately with any Indian meal.

veg raita garnished with a coriander leaf and served in a bowl with a plate of Indian meal kept in the background.

Expert Tips

  1. 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.
  2. 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.  
  3. 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.
  4. 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.
  5. If you are allergic to onions or are making this veggie raita for Hindu fasting or vrat, skip adding them.
  6. To make a vegan variant, simply make the raita with a plant based yogurt and your preferred vegetables.

More Raita Recipes To Try!

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vegetable raita recipe

Veg Raita | Mix Vegetable Raita

Veg Raita is a raita variation made with curd (yogurt), spices and an assortment of veggies. This Mix Veg Raita is healthy and perks up your everyday meals in the flavor and nutrition department.
5 from 5 votes
Prep Time 15 mins
Total Time 15 mins
Cuisine Indian
Course Side Dish
Diet Vegetarian
Difficulty Level Easy
Servings 3
Units

Ingredients

  • 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

Instructions
 

  • 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.

Notes

  • 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)

Nutrition Facts
Veg Raita | Mix Vegetable Raita
Amount Per Serving
Calories 97 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 11mg4%
Sodium 833mg36%
Potassium 498mg14%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 9g10%
Protein 5g10%
Vitamin A 3841IU77%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 42mg51%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 15µg14%
Calcium 138mg14%
Vitamin B9 (Folate) 37µg9%
Iron 1mg6%
Magnesium 35mg9%
Phosphorus 130mg13%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Vegetable Raita Recipe from the archives first published in September 2013 has been republished and updated on November 2022.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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7 Comments

  1. Sir,
    I am a big fan of your cooking style.i am in China and being a pure vegetarian,self cooking is the only option.out of job demand I travel a lot.i carry a small rice cooker with me.if you can help with recipes made with rice cooker directly,by making some prep at home bef traveling.it will be of great help to me.
    Awaiting your reply sir.5 stars

  2. HI Dassana
    nice one, i would like to know how to make those salads in star hotels with sprouts,veges glazed veges what i like about them is their colour looks fresh and they are cooked just right when i try it at home they become mush and lose the colour as well

    1. hi priya, which salad… i mean which kind of salad. continental, asian, italian or american. there are thousands of salad recipes. some use cooked veggies like steamed or sauted and some of them use raw veggies. also the dressing are different depending from where does the salad originate.

    2. The key is to steam the veggies, so they’re cooked, but still firm to touch. Hope that answers your question.