This simple and classic Mixed Vegetable Raita is made with fresh tomatoes, cucumber, red onions, and herbs - all stirred into creamy yogurt. It’s a staple side dish in Indian cuisine, known for its refreshing taste and cooling effect. Perfect alongside biryani, jeera rice, pulao, or just about any spiced vegetable dish. Give this a try!
What is raita?
If you’ve ever visited India - or enjoyed an Indian meal - you’ve likely come across this Indian side dish. It’s a yogurt-based condiment that’s lightly seasoned and often mixed with cooked or raw vegetables. Raita is served as a cooling accompaniment to balance out bold and spicy curries, making it a staple in many Indian households and restaurants.
I grew up eating raita at home with many rice dishes and other spicy vegetable dishes. There are also many versions. The kind of raitas served by most restaurants include:
- Cucumber Raita
- Mint Raita
- Boondi Raita (crispy chickpea flour puffs)
- Beetroot Raita
- Onion Raita
I like this mix vegetable raita because it adds a bit more crunch with every bite. The cucumber helps to naturally cool the body when eating a spicy meal, and the red onion, tomatoes and fresh herbs makes it vibrant, flavorful, and satisfying.
Typically, a raita will be seasoned with spices such as roasted cumin powder (jeera powder), black salt, pepper, red chili powder, chaat masala. I have added some of these in my recipe but not all.
Why you’ll love this delicious raita
- Perfect for hot summer days: The cooling effect of fresh curd (yoghurt) helps soothe the palate - especially when served with spicy dishes. It’s light, refreshing, and incredibly satisfying on a warm day.
- Versatile: This raita is endlessly adaptable. There is no single way to make raita, you can use whatever vegetables you have on hand - cucumber, carrots, any colored bell pepper, onions, tomatoes. It can be tweaked to suit your taste.
- So quick to make: This is a basic raita that comes together in under 10 minutes. Just chop, season and mix. Perfect for busy days or last-minute meals.
- Full of texture and flavor: With all the fresh veggies and yoghurt, there's a lovely balance of crunch and creaminess that is a perfect side dish for any Indian meal.
Ingredients you’ll need for mixed Raita
Here’s what you’ll need to make this easy recipe:
- Yoghurt: Traditionally, Raita is made from 'curd', which is a thick yogurt commonly found in India. I like to use greek yogurt to replicate the texture. However, natural plain yogurt can also work. Try to avoid using sour yogurt as it can make the overall dish too sour.
- Vegetables: I add cucumber, tomatoes and onions. I like to use mini cucumbers (Persian cucumbers), they are less bitter than regular cucumbers and have a lighter flavor. But you can also use longer English cucumbers. Any tomatoes work well. For onions I prefer the flavor of red onions in this recipe, but white onion is just as good! You can add any veggies of your choice. Green bell pepper, carrots or green chilies can be nice in here.
- Spices: Salt, black pepper, cumin powder, and chaat masala are the four spices I use in this recipe. Many also add black salt, red chilli powder or even cumin seeds.
- Fresh coriander leaves: Roughly chopped and added into the raita makes it very refreshing. You can also add in some mint leaves.
- Water: If you prefer a little more liquid consistency, you can add a splash of water to thin out the raita. This is optional.
Let's make this tasty Raita! Follow the instructions below. For the full quantities scroll to the recipe card.
How to make this veg raita recipe:
Here’s a step-by-step guide to walk you through the recipe:
Finely chop the cucumber, tomato and onions. You can alternatively grate the cucumber and remove the excess moisture by squeezing out the water.
In a large bowl, add the yoghurt and whisk to make the yoghurt smoother.
Add the chopped cucumber, tomato, onion, all the spices and coriander leaves.
Mix to combine well.
Add a little splash of water if you feel the texture is too thick.
Top with more coriander and serve!
EXTRA TIPS AND SUGGESTIONS
The specific measurements I give are not set in stone. The beauty with raita is you can alter the proportions as you like. Add more veggies for a crunchier dip or less veggies for a smoother raita. But be careful not to add too much of each spice or it can be overpowering.
It is best served cold for the refreshing taste. Serve within 30 minutes of taking it out of the fridge or immediately after making it.
Squeeze all the water if you are grating the cucumber. Be sure to squeeze as much moisture as possible to avoid having too much water in the raita. Only if you grate the cucumber.
Skip the onions. If you don't want to add onions, you can skip it completely or replace with any other veggie!
Use roasted cumin powder. I prefer to use roasted cumin powder for the bolder taste. If you don’t have it, lightly dry roast cumin powder in a pan for 3-4 minutes. But skip this step if you’re in a rush!
How to serve
Raita is best served as a side dish for many Indian dishes. Most commonly it is served with vegetable biryanis, mixed pulao, and is also a key part of the traditional vegetarian thali (Indian food platter).
FAQs
Raita has several health benefits. The yoghurt is rich in probiotics, which support a healthy gut and improve digestion. It’s also a good source of calcium and protein. Adding fresh vegetables boosts the nutritional value even further, providing fiber, vitamins, and antioxidants. It's a great way to add more whole foods to your plate.
Yes, just simply use a plant-based yoghurt in place of the dairy and you're good to go!
Not quite! Raita and tzatziki can be considered as distant cousins. They are similar in that they both use yoghurt as a base and are served cold, but they come from different cuisines and have distinct flavors.
Raita is an Indian side dish often mixed with a variety of vegetables and spices like cumin, coriander, and sometimes even fruit. Tzatziki, on the other hand, is a Greek dip made primarily with cucumber, garlic, olive oil, and herbs like dill or mint.
Storage
Raita is best stored in an airtight container and put in the fridge. It typically lasts 2-3 days in the fridge. After that the onions start to go sour. Best is to eat it within the first 2 days and remake a batch when needed.
Hope you Like this Mixed Raita!
If you try this recipe don't forget to let me know down in the comments below or on social media. You can tag me @mammasflavors on Instagram or follow me on Pinterest!
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Mixed Vegetable Raita Recipe (Easy for Beginners!)
Ingredients
- 1 cup curd (Yoghurt)
- 1 cup cucumber finely chopped
- ½ cup tomato finely chopped
- ¼ cup red onion finely chopped
- ½ cup coriander finely chopped
- ½ teaspoon chaat masala
- ½ teaspoon cumin powder roasted
- ½ teaspoon salt
- ½ teaspoon pepper
- water to thin optional
Instructions
- Finely chop the cucumber, tomato and onions. You can alternatively grate the cucumber and remove the excess moisture by squeezing out the water.
- In a large bowl, add the yoghurt and whisk to make the yoghurt smoother. This is optional.
- Add the chopped cucumber, tomato and onion, all the spices and coriander leaves. Mix to combine well.
- Add a little splash of water if you feel the texture is too thick.
- Top with more coriander and serve!
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