Easy Vegetable Raita (15 Minutes!)
A classic, simple Vegetable Raita recipe that’s balanced in salt, spices, and quantity of vegetables. This recipe is super quick, as raita is meant to be, and pairs perfectly with pulao, biryani, kababs, and much more.
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup plain, whole milk yogurt
- 1/4 cup whole milk (sub half and half for a richer, creamier consistency)
- 2-4 tbsp water or sparkling water for airier raita (optional, to thin out if needed (I usually don't need it) - See Note 1)
- 1/2 tsp cumin seeds (toasted or regular)
- 1/4 tsp cumin powder (from roasted cumin seeds or regular)
- 1/4 tsp ground black pepper
- 1/4 tsp red chili flakes (or 1/8 tsp red chili powder)
- 1/8 tsp chaat masala (optional)
- 1/4 tsp sugar (I use cane sugar)
- scant 1/2 tsp sea salt
- 1 small Persian/mini cucumber (or 1/4 large English cucumber)
- 1/4 small yellow or red onion
- 1/2 small Roma or Vine tomato
- 2-3 tbsp cilantro leaves (finely chopped, may use 1 tbsp mint leaves or a combination of the two)
Instructions
- 1
Chop the Cucumber: Trim the ends of the cucumber. Peel if you'd like (I recommend peeling if skin is thick, waxy, or bitter). Quarter the cucumber lengthwise, then slice as thinly as possible.
- 2
Chop the onion: Quarter a small onion or slice off a wedge of a med/large onion. Halve the wedge lengthwise, then thinly slice.
- 3
Chop the tomato: Discard/squeeze out tomato seeds if you’d like. Finely dice the halved tomato.
- 4
Prepare Base: Place all the Raita Base ingredients in a medium bowl and whisk to combine.
- 5
Add Vegetables: Add the vegetables and cilantro, reserving some for garnish. Taste and adjust, adding salt to taste, chili flakes/powder for heat, or cumin for earthiness. Seasoning also depends on what you’re serving with. If serving with something spicy, tone down spice. If serving with something bland, maybe add the serrano to for a kick.
- 6
Serve: Garnish with remaining chopped cilantro. Serve immediately or place in an airtight container and refrigerate until ready to serve. Best fresh but you may refrigerate leftovers in an airtight container for up to 3 days.