Easy Vegetable Raita Recipe (15 Minutes!)

Ingredients

• 245 gplain whole-milk yoghurt
• 60 mlwhole milk (or half-and-half for a richer, creamier consistency)
• 30–60 ml, optionalwater or sparkling water, to thin the raita if needed
• ½ tspcumin seeds, toasted or untoasted
• ¼ tspground cumin, roasted or regular
• ¼ tspground black pepper
• ¼ tspred chilli flakes (or ⅛ tsp red chilli powder)
• ⅛ tsp, optionalchaat masala
• ¼ tspsugar
• a scant ½ tspsea salt
• 1 smallPersian or mini cucumber (or ¼ of a large English cucumber)
• ¼ smallyellow or red onion
• ½ smallRoma or vine tomato
• 2–3 tbspfinely chopped coriander leaves (or 1 tbsp mint leaves, or a mixture)

Instructions

1. 1

   Slice the cucumber

   Trim the cucumber ends and peel it if the skin is thick, waxy or bitter. Cut it into quarters lengthways, then slice it as thinly as possible.

2. 2

   Slice the onion

   Quarter a small onion, or cut a wedge from a medium or large onion. Halve the wedge lengthways and slice it thinly.

3. 3

   Dice the tomato

   If you prefer, remove or squeeze out the tomato seeds. Finely dice the tomato half.

4. 4

   Mix the base

   Put the raita base ingredients in a medium bowl and whisk until combined.

5. 5

   Add the vegetables

   Stir in the vegetables and coriander, keeping some coriander aside for the garnish. Taste and adjust with salt, chilli or cumin as needed. Consider the dish you are serving it with: use less spice alongside a spicy main, or add more if the main is mild.

6. 6

   Garnish and serve

   Scatter the reserved coriander over the raita. Serve straight away, or refrigerate it in an airtight container until needed.

What is vegetable raita?

Raita is a yoghurt-based side dish served with meals across the Indian subcontinent. It is often seasoned with spices and mixed with vegetables or herbs.

This version pairs cucumber, onion and tomato with cumin, chilli and coriander. The lightly seasoned yoghurt makes a cool, creamy counterpoint to richly spiced food.

Nutrition and macros by portion

The nutrition label shows one serving as written: 55 calories, 3g protein, 5g carbs, 3g fat.

The yoghurt and milk provide most of the protein and fat, while the small amount of sugar and the vegetables contribute carbohydrates. Serve a portion alongside a main dish and vegetables for a more complete plate.

Choosing the yoghurt and milk

Yoghurt: Whole-milk yoghurt gives the raita a creamy body and a gentle tang. Stir it smooth before mixing in the seasonings.

Milk: A little whole milk loosens the yoghurt while keeping the mixture creamy. Half-and-half can be used instead for a richer result.

Keep the vegetables fine

Cucumber: Thin slices make each spoonful easy to eat and distribute the vegetable evenly. Peel it if the skin tastes bitter or feels tough.

Onion and tomato: Slice the onion finely and dice the tomato small so neither overwhelms the yoghurt. Removing the tomato seeds is optional, but can reduce extra liquid.

Balance the seasoning

Cumin: The seeds and ground cumin bring different textures and a warm, earthy flavour. Toasted seeds give a more pronounced aroma, while regular seeds work too.

Chilli and salt: Start with the listed amounts, then taste with the main dish in mind. A spicy biryani may call for a gentler raita, while a mild meal can suit a little extra heat.

Get the consistency right

Whisk the yoghurt base until smooth before adding the vegetables. The milk may be enough to reach a spoonable consistency, so add the optional water only if the mixture seems too thick.

Sparkling water can make the raita feel airier. Add it gradually, as too much liquid can leave the vegetables swimming in the bowl.

Serve it with a meal

Raita is a natural companion to pulao, biryani and kebabs, and also works alongside other spiced dishes. Its fresh vegetables and creamy base offer a contrast in flavour and texture.

Add the reserved coriander just before serving for a fresh finish. You can serve the raita immediately or chill it until the meal is ready.

Recipe notes & tips

• Slice the cucumber thinly so it mixes evenly into the yoghurt.
• Remove the tomato seeds if you want to limit excess liquid.
• Whisk the yoghurt base smooth before adding the chopped vegetables.
• Add the optional water a little at a time and stop when the texture suits you.
• Taste the raita alongside the main dish before adjusting the chilli.
• Reserve some coriander to scatter over the top just before serving.

Variations

• Use mint: Swap in 1 tbsp mint leaves for a fresh herbal variation.
• Mix the herbs: Combine mint and coriander for a layered flavour.
• Make it creamier: Use half-and-half in place of the whole milk.
• Add chaat masala: Include the optional pinch for a tangy, savoury edge.
• Choose your chilli: Use red chilli powder instead of flakes for a finer seasoning.

Common mistakes to avoid

• Adding all the water at once: Thin the base gradually so it does not become runny.
• Leaving cucumber skin on when it is bitter: Peel the cucumber for a gentler flavour.
• Chopping the vegetables too coarsely: Cut them finely so they are easy to scoop with the yoghurt.
• Over-seasoning before tasting: Adjust the salt and chilli after considering the main dish.
• Mixing in all the coriander: Set a little aside so the finished bowl has a fresh garnish.

How to store

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the vegetables may release some liquid; this raita is best served fresh and does not need reheating.

Frequently asked questions