Mixed Vegetable Raita a popular variant of Raita. Raita is a yogurt based accompaniment in Indian cuisine, without which any meal would be incomplete. Be it an elaborate meal like thali, everyday meal or any rice dish like pulao or biryani; Raita will make its appearance on the side. Raita is also an exceptional accompaniment with various kebabs like Seekh kebabs, Shammi kebab etc. Mix veg raita is a healthy, tastier and nutritious way to include benefits of veggies as well as yogurt in your diet.
Making mix veg raita is very quick and easy, all you need is handful of fresh chopped vegetables, yogurt and few spices. When it comes to mixed vegetable raita there is no such rule regarding proportion of yogurt and vegetables. You can add as much or as little quantity as per your preference.
Benefits of Raita – Probiotics
Since raita is made from yogurt, it comprehends all the benefits of yogurt. Yogurt is loaded with all milk derivative nutrients since milk is the main ingredient of yogurt. It is especially high in calcium, B vitamins and minerals. On top of that, introduction of live and active culture in milk during the yogurt making process makes yogurt a probiotic food.
Hence, yogurt is considered one of the best sources to add probiotics in your diet to maintain optimal gut health. Other than improving gut health, probiotic foods also boost digestive health by reducing the symptoms of common gastrointestinal disorders, such as bloating, diarrhea and constipation.
Variations of Raita
Raita has many variations and you can add absolutely anything to it. Here are a few of my favorites which I often make to accompany our meals: Cucumber Raita, Mint Raita, Pineapple Raita, Boondi Raita, Onion Raita, Spinach Raita, Carrot Raita, Beetroot Raita, Aloo Raita, Pomegranate Raita. Keep changing from time to time to maintain the variety.
How this Raita recipe different?
How do you spice up your raita makes all the difference. When it comes to any savory raita there are few spices without which raita is incomplete in my kitchen.
- Black Rock Salt – It is popularly known as Kala Namak in Hindi language. Black rock salt is a kiln-fired rock salt, used in Indian Subcontinent, with a sulphurous, pungent-smell. Kala namak is considered a cooling spice in Ayurveda and is used as a laxative and digestive aid. For a moment, I would skip table salt in raita but not black salt.
- Roasted Jeera Powder – Jeera becomes really aromatic after getting roasted. Small quantity of bhuna jeera (roasted cumin seeds) enhances the flavor of raita so much that you’ll never make raita without a sprinkle of bhuna jeera.
- Mint – Fresh mint definitely adds up fresher flavor. There are times when I don’t have fresh mint, so I would just sprinkle some dry mint powder (sukha pudina) instead.
How to make Mixed Vegetable Raita?
Making any kind of raita is very easy and quick. Same is true for this variation.
- Every household has their way of making raita, as there is no set recipe. when it comes to raita. Same goes for this raita recipe as well. You can modify the quantity of veggies and spices as per your preference.
- Always start with a homemade fresh thick yogurt. Make sure yogurt is not too sour. If you find that yogurt has gotten too sour then strain all the whey and add some milk to adjust the consistency of yogurt.
- I have used onions, tomatoes, cucumber, colored sweet bell peppers and pomegranate arils in this recipe. However, Veggies can be of modified to your choice. You can also add grated cabbage, carrots etc. to make this veg raita.
- Topping it with pomegranate arils adds a sweet and juicy surprise factor in every bite.
- Raita taste better when it is lightly seasoned with spices. Do not add lot of spices at first, do a taste test then add accordingly.
- Adding handful of fresh mint boost the flavor of raita. But if fresh mint is not available then don’t hesitate to add some dry mint leaves powder.
- Keep it refrigerated until ready to serve.
Mixed Vegetable Raita Ingredients:
- Cucumber: ¼ cup /50 gms, peeled & diced.
- Onion: ¼ cup/50 gms, diced
- Tomato: ¼ cup/50 gms, diced
- Sweet Bell Pepper: ¼ cup diced
- Pomegranate Arils: ¼ cup
- Fresh Mint: 2 tbs/8 gms, finely chopped
- Greek Yogurt: 1 cup/227 gms
- Cumin seeds/Jeera: 1/4 tsp
- Salt/Namak: 1/2 tsp
- Red chili powder/Laal mirch: ½ tsp (adjust as per spice level)
- Roasted Cumin seeds/Bhuna jeera: 1 tsp, crushed
- Black rock salt/Kala namak: ½ tsp
- Dry mint leaves powder/sukha pudina: ½ tsp (optional instead of fresh mint)
Vegetable Raita Method:
- Whisk the yogurt using a balloon whisker
- Add all diced vegetables one by one and stir it so that vegetables get incorporate well with yogurt.
- Now season the raita with salt, roasted cumin powder, black salt, red chili powder and chopped fresh mint.
- Stir everything together. Do a taste test and adjust the spices if needed.
- Adjust the consistency of raita as per your desire if needed at this stage by adding milk.
- Refrigerate until ready to serve.
- Before serving topped it with handful of pomegranate arils and enjoy.
“For pleasure has no relish unless we share it.”― Virginia Woolf, The Common Reader
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Raita is an excellent accompaniment for following EYP recipes:
Simple, aromatic and delicious mixed vegetable raita (seasoned yogurt) recipe to complement and cool your palate with favorite spicy Indian delicacies.
- 50 gm Cucumber ¼ cup – peeled & diced.
- 50 gm Onion ¼ cup – diced
- 50 gm Tomato ¼ cup diced
- 1/4 cup Sweet Bell Pepper ¼ cup diced
- 1/4 cup Pomegranate Arils
- 8 gm Fresh Mint 2 tbs – finely chopped
- 227 gm Greek Yogurt 1 cup
Whisk the yogurt using a balloon whisker
Add all diced vegetables one by one and stir it so that vegetables get incorporate well with yogurt.
Now season the raita with salt, roasted cumin powder, black salt, red chili powder and chopped fresh mint.
Stir everything together. Do a taste test and adjust the spices if needed.
Adjust the consistency of raita as per your desire if needed at this stage by adding milk.
Refrigerate until ready to serve.
Before serving topped it with handful of pomegranate arils and enjoy.