Easy Vegetable Raita Recipe (15 Minutes!)
Learn how to make Raita with this easy and traditional recipe! Raita is a classic yogurt salad that completes many Pakistani and Indian meals. I’ve included my family’s trick for avoiding the cucumber’s bitterness, plus optional add-ins to give you an idea of the endless possibilities.
Ingredients
- 1 cup plain whole milk yogurt
- 1/4 cup whole milk or water, depending on desired consistency
- 1/4 tsp table salt or sea salt more to taste
- 1/4-1/2 tsp cumin powder (roasted or regular)
- 1/8-1/4 tsp ground black pepper
- 1/8 tsp red chili powder or red chili flakes
- 1 small Persian cucumber or 1/4 large cucumber ends trimmed, peeled, and finely diced
- 1/4 cup finely diced red or yellow onion
- 1/2 small tomato finely diced
- 2 tbsp finely chopped cilantro or mint leaves (or a combination of the two)
Optional Add-Ins:
- 1/2 carrot (See Note) finely diced
- 2-3 radishes (See Note) finely diced
- 1/8 tsp chaat masala
- 1/2 small serrano pepper deseeded for less heat, finely chopped
Instructions
- In a medium bowl, whisk together the yogurt, milk, salt, and spice powders.
- Stir in the vegetables and cilantro, reserving some for garnish. Taste and adjust seasoning, adding salt to taste, cumin for earthiness, and black pepper or red chili for heat.
- Garnish with additional chopped cilantro or mint. Serve immediately or place in an airtight container and refrigerate until ready to serve. Refrigerate leftovers for up to 3 days.
Notes
Note: If using optional vegetables, decrease the other vegetables for a less vegetable-heavy raita.
Nutrition
Calories: 68kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 191mg | Potassium: 309mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1637IU | Vitamin C: 7mg | Calcium: 117mg | Iron: 1mg