Colorful yogurt salad with onion, tomato, and cucumber
Mixed Vegetable Raita
Prep Time
10 min
Cook Time
0 min
Total Time
10 min
Servings
4
2 cups
Difficulty
Easy
Cost
Budget
$
Mixed Vegetable Raita
Colorful yogurt salad with onion, tomato, and cucumber
★4.7(19)
A vibrant yogurt condiment loaded with diced onion, tomato, cucumber, and fresh herbs. A versatile raita that pairs with virtually any Indian dish.
10m
Prep Time
0m
Cook Time
10m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Mixed vegetable raita is the most versatile version—crunchy vegetables in cool, spiced yogurt that works alongside everything from biryani to dal. The rainbow of colors makes it as pretty as it is refreshing.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Indian cooking is built on the art of layering spices, and Mixed Vegetable Raita is a perfect example of that philosophy in action. Each spice is added at precisely the right moment to maximize its contribution to the final dish. The result is a complexity of flavor that unfolds with every bite — warm, aromatic, and deeply satisfying.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
Instructions
- 1
Whisk yogurt until creamy and smooth; season with salt, cumin, and chili powder.
- 2
Fold in diced onion, tomato, and cucumber.
- 3
Add chopped cilantro and mix gently.
- 4
Refrigerate for 15 minutes to let flavors meld.
- 5
Garnish with mint leaves and serve alongside any curry, biryani, or kebab.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
Regular yogurtGreek yogurt
Thicker and holds the vegetables better
OnionGrated carrot
Milder and sweeter; good for kids
Tips & Storage
Pro Tips
Dice vegetables very small for the most elegant presentation and even flavor distribution.
Remove tomato seeds if you want to prevent the raita from becoming watery.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 1 day. The tomato will release some water over time.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (5mg) · 4 servings
Calories55
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein3g
Carbohydrates6g
Fat2g
Fiber260mg
Sugar0g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I add pomegranate seeds?
- Yes, they add a beautiful jewel-like appearance and sweet crunch.
- Should I remove onion for kids?
- Yes, or substitute with grated carrot for a milder, kid-friendly version.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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