VEGETABLE RAITA
A bowl of chilled raita adds the taste to an Indian meal. This yogurt-based dip might contain fresh vegetables, fruits, and sometimes nuts. In summers the raita preparations play the role of a cooler to the body. The black salt, roasted cumin powder, pepper powder, and mint leaves that are added to the raitas not only increase their taste but also help in the digestion
This vegetable raita has all the veggies known for their cooling effects in summer like cucumber, onions, tomatoes, and mint. All these make tasty raita when mixed up with fresh curd. This easy-to-make raita helps to increase the taste of a meal to manifold
Prep Time – 10 minutes
Cook Time – Nil
Type – Raita, dip, appetizer
Course – main (side dish)
Author – Bharti Dhawan
INGREDIENTS REQUIRED
• Thick curd – 2 cups (400 gms)
• Finely chopped Cucumber (kheera) – 1 large
• Finely chopped onion – 1 medium
• Finely chopped tomatoes – 1 medium
• Finely chopped coriander leaves – 1 tbsp
• Finely chopped mint leaves – 1 tsp
• Salt – 1 tsp
• Black salt – 1 tsp
• Roasted cumin (bhuna jeera) powder – 1 tsp
• Black pepper (kali mirch)powder – 1/2 tsp
HOW TO MAKE VEGETABLE RAITA
1- Firstly whisk curd or yogurt nicely with a wire whisk
2- Add all the chopped veggies and mix well
3- Add both types of salts and powdered spices. Mix well all the ingredients
4- Serve chilled raita with the main course
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