Cucumber, Carrot, & Onion Raita (Salad) Recipe
Some Information About Raita
No grand Indian meal is incomplete without raita. What I mean is that raita is always on the menu during meals served on special occasions. Many people confuse raita with salad. Salad is made of raw vegetables and fruits, topped with sauce, yogurt, or honey. Unlike salad, raita is always yogurt- or curd-based. Chopped fruits or vegetables, either raw or boiled, are immersed in a somewhat spicy yogurt to make this dish. Salad is normally eaten by itself; raita is used as a side dish for the main course.
This dish can be made using many varieties of fruits and vegetables. But only a few vegetables and fruits are perfect for making raita, namely: cucumber, potato, beetroot, onion, eggplant, leafy vegetables, okra, and raw plantains.
Raita can be made in two ways. In the first method, chopped vegetables or fruits are mixed with yogurt or curd, chopped green chilies, cumin powder, and salt. In the other method, coconut is ground with green chilies, cumin, or mustard seeds, and the paste is mixed with chopped vegetables and yogurt. Tempering can be made for both methods.
Cucumber, carrot, and onion raita is a traditional recipe that goes well with boiled rice, pulav, fried rice, bisi bele bath, etc. It is less spicy and more flavorful. It is a comfort dish for hot temperatures. It took me about 10 minutes to make this delicious side-dish. Here's the recipe.
- Prep time: 10 min
- Ready in: 10 min
- Yields: Serves four people
- 1 heaped cup cucumber, finely chopped
- 1/4 cup carrot, grated
- 1/4 cup onion, finely chopped
- 2 cups yogurt or thick curd
- 2 pinches hing/asafoetida
- 2 green chili, chopped
- 1/4 tsp cumin seeds, powdered
- 1/4 tsp cumin seeds, for the tempering
- 1/2 tsp mustard seeds, for the tempering
- 1 tsp ghee, for the tempering
- 6 curry leaves, for the tempering
- 1 tsp salt, or as per taste
- 1 red chili, for the tempering
- 1/4 tsp dehusked split black gram, for the tempering
Step-By-Step Instructions and Images for Making Cucumber, Carrot, and Onion Raita
- Remove the skin of cucumber and carrot. Finely chop cucumber and grate carrot. Finely chop onion.
- Take chopped cucumber, onion, grated carrot, green chili, cumin powder, and salt in a mixing bowl. Add yogurt or thick curd to it. Mix well.
- Heat ghee in a small hand pan. Throw in mustard seeds. Let them pop up. Add cumin seeds, black gram dal, hing, curry leaves, and red chili. Mix once. Turn off the fire. This is called tempering.
- Pour the tempering on the raita. Mix it at the time of serving.
- Serve raita as a side for cooked rice, pulao, ghee rice, fried rice, bisi bele bath etc. Enjoy the taste.
Some Tips To Make Tasty Raita
- Use tender cucumber.
- Use yogurt or curd which is less sour.
- Add 2 tablespoons of finely ground coconut or coconut milk to enhance the flavor.
- Garnish with chopped coriander leaves.
- Keep raita in refrigerator when not in use. It may become sour if you keep it for a long time in room temperature,
Nutritional Information of Cucumber, Carrot, and Onion Raita
|Serving size: 1/2 cup|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 10 g||3%|
|Sugar 0 g|
|Fiber 2 g||8%|
|Protein 4 g||8%|
|Cholesterol 4 mg||1%|
|Sodium 240 mg||10%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|