Mixed Vegetable Raita
With summers really knocking the door in Mumbai, Raitas would be a regular feature at home during meals. Not only are they refreshing, they are quick to make, need really few things that are usually available in the refrigerator at home and not to forget, the meals turn absolutely lipsmacking.
Summers demand one pot meals that ensure you don’t spend a lot of time in the kitchen and eat your dose of salads in a refreshing way. I detest making rotis during summers and usually end up making rice varieties that are loaded with vegetables so that I could pair them with raitas of different varieties.
This raita goes extremely well with the world famous Biryani or Pulav. However, at home, regular meals being simple, I often try and pair these with the following low oil rice varieties.
Curds are extremely soothing. They are probiotic and help in keeping your gut healthy and cool, which is such a huge plus during summers.
Check out the easy recipe, when I say easy, it takes just 10 minutes to whip a bowl of this!
Recipe for Mixed Vegetable Raita
Ingredients (for 2 cups of Raita)
- Tomato – 1 medium sized, finely chopped
- Onion – 1 medium sized, finely chopped
- Cucumber – 1 large, grated
- Green chillies – 1 nos finely chopped
- Thick Curd – 1 cup
- Salt as per taste
- Coriander leaves – finely chopped
- In a large bowl, add the above vegetables, finely chopped chillies.
- Whisk the thick curd before adding it to the vegetables. Add salt, coriander leaves, mix well and serve immediately.
- Garnish with few coriander leaves
- The curd should be fresh, thick and not at all tangy.
- Salt should be added only when you plan to serve the raita.
- Adding salt at the beginning makes the raita too watery in texture and not creamy / thick.
- You may choose to squeeze the juice from the cucumber after grating them. I avoid the same.
- You can add grated carrots too.
- You can add / sprinkle roasted cumin powder before serving too.
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