Name: Mixed Vegetable Raita
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 6
Ingredients: 2 cups plain yogurt (Greek or regular), chilled; 1 medium cucumber, peeled, deseeded and finely diced (about 1 cup); 1 medium carrot, peeled and grated (about 1/2 cup); 1/2 cup finely chopped red onion; 1 medium tomato, deseeded and finely diced (about 1/2 cup); 1/4 cup fresh cilantro leaves, finely chopped; 1/4 cup fresh mint leaves, finely chopped; 1 green chili, deseeded and finely minced (optional); 1 teaspoon cumin seeds; 1/2 teaspoon ground black pepper; 1 teaspoon salt, or to taste; 1/2 teaspoon chaat masala (optional)

Instructions

Prepare the yogurt

In a large mixing bowl, whisk the yogurt until smooth and creamy. If using Greek yogurt, you may want to thin it slightly with 2-3 tablespoons of cold water to achieve a pourable consistency.
Prepare the vegetables

Combine the diced cucumber, grated carrot, chopped red onion, diced tomato, chopped cilantro, and mint leaves in a separate bowl. Mix well to distribute all vegetables evenly.
Toast the spices

Heat a small pan over medium heat. Add the cumin seeds and dry roast them for about 30 seconds until fragrant, being careful not to burn them. Remove from heat and let cool slightly before crushing them lightly with a mortar and pestle or the back of a spoon.
Combine ingredients

Add the vegetable mixture to the yogurt. Stir in the toasted cumin seeds, black pepper, salt, and chaat masala (if using). Mix gently until all ingredients are well incorporated.
Chill and serve

Cover the raita and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve cold as a side dish alongside spicy curries, biryani, or as a dip with flatbreads.

Mixed Vegetable Raita

Ingredients

Instructions

Nutritional Information