I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Raita in Just 10 Minutes!
Raita is a yogurt curry that can be made in a jiffy. This particular raita is made with freshly chopped onions and cucumber, which makes it delightfully crunchy.
Serve raita with boiled rice or as a side dish with flatbread, roti, ghee rice, or fried rice, Enjoy the soothing taste of this yummy dish.
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For the raita:
- 1 cup cucumber, peeled and finely chopped
- 1/2 cup tomatoes, finely chopped
- 1/2 cup onions, finely chopped
- 1/4 cup carrot, grated
- 2 green chilies, not so hot, finely chopped
- 1 tablespoon coriander leaves, finely chopped
- 1 bowl yogurt or thick curd, moderately sour
For the tempering:
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 6 curry leaves
- 2 pinches hing (asafoetida)
- 1 teaspoon ghee or oil
- 1 broken dry red chili (optional)
- 1/2 teaspoon salt, or to taste
- In a mixing bowl, add the finely chopped cucumber, onions, tomato, grated carrot, and chopped green chilies.
- Add yogurt or thick curd, finely chopped coriander leaves, and salt. Gently mix.
- Make the tempering: Add ghee or oil in a small pan. Throw in the mustard seeds, cumin seeds, curry leaves, broken red chili, and hing powder. Saute on low fire till mustard seeds splutter. Pour this tempering on the raita. Mix it with the raita at the time of serving, so that the tempering retains its crunchiness.
- Mixed vegetable raita or yogurt curry is ready! Serve and enjoy.