veg raita recipe, how to make vegetable raita | mix veg raita

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Vegetable raita Recipe with step by step photos. Vegetable raita is one of the commonly made raita in Indian homes. Raita is one dish that often accompanies Indian meals and even complements the meal in taste, flavor and nutrition.

vegetable raita recipe

There are quite a number of variations to making this yogurt based dish. The most common as well as popular are Cucumber raitaBoondi raita and Onion raita. most raita goes well with pulao, biryani or roti-sabzi combo.

Making raita is very easy and quick. just chop some vegetables or fruits and add them to the yogurt. The same is the case with this raita, which is good for kids as well as adults.

Tips for making veg raita

  • There is no set recipe as such for making raita. The proportion of veggies to yogurt can always be altered as per one’s choice. However, care has to be taken when seasoning the raita with spice powders and salt. There has to be a balance of taste in the final dish. Too much of sugar, salt, chaat masala or pepper can spoil the taste.
  • Again, the Veggies can be of your choice. you can add veggies like boiled potatoes, blanched french beans, steamed cauliflower or broccoli, cooked corn kernels or cabbage. to make this veg raita, I have used carrots, any colored bell pepper (capsicum), cucumber, onions and tomatoes.
  • If using carrots, then do make sure they are juicy, crisp and tender and not tough or fibrous. Also its better to chop the carrots finely.
  • Onions can be skipped if you are allergic to them or are making this raita for fasting or vrat.

This a healthy way to include veggies in your diet or to use leftover veggies in a healthier way.

Raita are always a good accompaniment for pulao, biryani or most rice dishes. They will also go well with dal rice or roti sabzi combination. They can even be had as starters before the main course. This raita also goes very well with jeera rice.

If you are looking for more Raita recipes then do check:

How to make veg raita

1. Chop all the veggies and keep aside.

vegetable raita recipe

2. Whisk a cup of yogurt (curd or dahi) till smooth.

vegetable raita recipe

3. Add ¼ teaspoon of black pepper powder (kali mirch powder).

vegetable raita recipe

4. Also add ½ teaspoon of roasted cumin powder (bhuna jeera powder).

vegetable raita recipe

5. Mix well.

vegetable raita recipe

6. Add black salt or rock salt as required and mix well. The color of salt is not so visible but you can still see the salt.

vegetable raita recipe

7. Add 1 carrot (peeled and chopped finely) and 1 cucumber (peeled and chopped finely) to the beaten yogurt.

vegetable raita recipe

8. Also add 1 medium sized finely chopped tomato and 1 small to medium sized finely chopped capsicum (bell pepper).

You can use any color capsicum – green, yellow or red.

vegetable raita recipe

9. Mix well.

vegetable raita recipe

10. Add 1 chopped onion, if using.

vegetable raita recipe

11. Stir and mix well.

vegetable raita recipe

12. Check the taste and add more of the spice powders or salt if required.

vegetable raita recipe

Serve the vegetable raita immediately with any Indian meal.

vegetable raita, vegetable raita recipe

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vegetable raita recipe

veg raita

5 from 4 votes
Vegetable raita recipe – side Indian dish made with spiced yogurt and vegetables.
Prep Time 15 mins
Total Time 15 mins

Cuisine Indian
Course: Side Dish

Servings 3
Units

Ingredients

  • 1 cup yogurt (curd or dahi) – dairy or vegan yogurt
  • 1 small to medium carrot, peeled and chopped finely
  • 1 small to medium bell pepper (capsicum or shimla mirch – red, orange, yellow or green) – chopped finely
  • 1 medium cucumber – peeled and chopped finely
  • 1 medium tomato, finely chopped
  • 1 small to medium onion, finely chopped (optional)
  • ¼ teaspoon black pepper powder (kali mirch powder)
  • ½ teaspoon roasted cumin powder (bhuna jeera powder)
  • black salt or rock salt as required

Instructions

  • Whisk the yogurt (curd or dahi) till smooth.
  • Add the spices and salt. Mix well.
  • Add the 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.

Notes

If using cashew yogurt, then to get a sour taste in the yogurt (as cashew yogurt has a sweet taste) add ½ tsp lemon juice or as required.

Nutrition Info Approximate values

Nutrition Facts
veg 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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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

    1. Thanks Jaanavi. I will try to add some rice cooker recipes. but it will take some time.

  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.