This easy refreshing mixed raita is the perfect accompaniment to any curry you can think of! You can switch up the vegetables in it to your own taste, and then be sure to add a dollop to any curry, biryani or a dip for pakora!
The raita that we're mostly familiar with in the UK is cucumber raita, however, and this is controversial, I'm not a fan of cucumber, but I do like the cooling, tangy savoury yoghurt to add to my curries. So mixed veggie raita for me is so much more delicious and just as easy to make.
This delicious and easy vegan version of standard raita pairs really well with any curry, including my newest favourite Courgette Curry with Chickpeas and this older classic Easy Creamy Tomato Dhal. It's also great to dip pakora or bhagi into!
You can switch up the veggies in this raita, just be sure that they are fresh and crunchy!
- Good Quality Plain Unsweetened Yoghurt: I use a vegan 'greek style' yoghurt to make mine as I like how thick and creamy it is. Be sure that the one you use is plain and has no sugar! You don't want sweet raita!
- Lemon Juice- for extra tang.
- Cumin- a little bit of freshly ground cumin adds to the overall flavour.
- Salt- flaky sea salt is best, add to taste.
- Mint or coriander- fresh herbs add to the overall flavour too. Choose your favourite.
- Various Crunchy Veggies: Pick and choose the ones you like best! Make sure they are crunchy for added texture and deliciousness - for example:
- Red or Green Pepper
- Green Onion
See recipe card for quantities.
The method for making this mixed vegetable raita couldn't be easier, just chop and mix!
Finely chop all the vegetables into small dices. If using cucumber, de-seed it too.
Mix all the vegetables and herbs into a bowl.
Add the yoghurt, lemon juice, salt and cumin and mix well.
Serve in a little bowl over curries or as a dip for pakora.
Hint: Taste as you go, to ensure that you get the perfect balance of salty tangy yoghurt and crunchy veggies.
🌿Substitutions & Variations
This mixed raita is a flexible recipe you can tailor to your own tastes, here are some ideas below:
- Dairy- I make this raita with vegan yoghurt to keep it dairy free. Choose your favourite thick yoghurt, but be sure that it is not sweetended.
- Other veggies: Experiment with veggies such as corn, de-seeded tomatoes or red onions.
This mixed raita will keep in the fridge for 2-3 days. It does not freeze well.
If you're using a veggie that has a higher water content such as cucumber or tomatoes, de-seed them first to remove the juicier parts. That way you won't end up with a watery raita.
Make sure to use unsweetened and unflavoured yoghurt! Vanilla flavoured raita is not the flavour we are looking for.
Make sure to use a thick yoghurt and to remove any seeds or watery parts of the veggies you are using.
Mixed Vegetable Raita
- 250 ml vegan yoghurt
- 2 tbs lemon juice
- ½ teaspoon cumin powder (freshly ground is best)
- 2 tablespoon chopped mint and/or coriander
- 2 teaspoon flakey sea salt
- 1 small cucumber
- 3 green onions (you can also use red onion)
- ½ red bell pepper
- Finely dice all the vegetables, removing the seeds and insides of the cucumber.1 small cucumber, 3 green onions, ½ red bell pepper
- Mix together with the yogurt, lemon juice, cumin, salt and herbs.250 ml vegan yoghurt, ½ teaspoon cumin powder, 2 tablespoon chopped mint and/or coriander, 2 teaspoon flakey sea salt, 2 tbs lemon juice
- Mix well and taste. Serve immedieatly.