Simple & Easy Vegetable Raita is a traditional yogurt salad that complements many Pakistani and Indian dishes. Here’s a simple & easy.
This raita dish can be made in minutes with items you most likely already have on hand. The main veggie is cucumber, but I’ve also incorporated additional vegetables that you could have on hand. I’ve also provided extra add-ins to show you the limitless possibilities Instant Pot Chicken Pulao.
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What is Vegetable Raita?
It’s flexible and goes well with a variety of South Asian meals including biryani, pulao, and vegetarian curries (especially dry ones like this Mixed Vegetable Curry).
Raita balances a meal by providing cold and creamy acidity from the yogurt, crunch and texture from the veggies, and vibrance and freshness from the herbs.
The important tip for using cucumber in raita
I recall the first time I watched my spouse cut a cucumber. He snipped about a half-inch off the stem and rubbed the two halves together.
I assumed it was a standard ‘grandma’s pot roast’ scenario. When you ask mom why she always takes the ends off the pot roast, she answers it’s the way grandma did it. When you question Grandma, she tells you that she sliced it off to fit it in the oven.
But then I saw that Julie Sahni suggests the same approach in Classic Indian Cooking — press the stem end of the cucumber against the cucumber until a white film forms. Epicurious agrees, noting how cucurbitacins (a bitter chemical) collect at the skins and ends of fruits and vegetables. To minimize spreading the bitterness, they recommend cutting off the ends before peeling.
If you can obtain young Persian cucumbers, you won’t have to worry about bitterness. But if you do, you now know how to get rid of it. After all, it wasn’t simply a strange thing my in-laws did.
Tips For Vegetable Raita
Many years ago, I was on Google how to make raita since I would always eyeball the salt and it would always be too much. So, how much salt do you require? And how many veggies are there? Is it better to peel or unpeel the cucumber? I had some inquiries. Here are several examples:
How much salt do you need to add?
I like to keep the salt to a minimum. Begin with 1/4 teaspoon sea salt or table salt per cup of yogurt, then increase to 1/8 teaspoon if desired.
What kind of yogurt should be used?
I always use whole milk yogurt that is plain. I wouldn’t recommend using Greek yogurt, but if you do, you’ll need to add more milk to get a raita-like consistency.
Should the cucumber skin be peeled?
If you aren’t using organic cucumbers, I recommend peeling them to avoid pesticide residue. Peel the skin if it is waxy or bitter, or if you want it that way.
How many veggies should be included?
Of course, this is a matter of taste, but I found that each of my vegetables measured between 1/4 and 1/3 cup. If you’re using a lot of veggies, use less of each.
Simple & Easy Vegetable Raita
This is a simple and original recipe for Vegetable Raita, a cold and refreshing yogurt salad that goes well with biryani, pulao, and many other Pakistani and Indian cuisines.
- In a medium mixing bowl, combine the yogurt, milk, salt, and spice powders.
- Reserve some of the veggies and cilantro or mint for garnish.
- Adjust the salt and spices to taste.
- Serve immediately or refrigerate until ready to serve in an airtight container.
- Serve garnished with more chopped cilantro or mint. Keep leftovers in the refrigerator for up to 3 days.
- Reduce the other veggies as desired if using optional vegetables.
- Amount Per Serving
- Calories 68
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 2g10%
- Cholesterol 9mg3%
- Sodium 191mg8%
- Potassium 309mg9%
- Total Carbohydrate 8g3%
- Sugars 6g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.