Vegetable raita
- Maunika Gowardhan
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Serves 4
Easy
Prep: 10 mins
Cook: 5 mins
0 reviews
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Made with a creamy yogurt base and a mix of veg, this cooling raita is the perfect partner to biryani, kebabs and other snacks
Gluten free
Vegetarian
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Make Maunika Gowardhan's vegetable raita, then assemble a traditional thali with chole palak, rajma tikki, Maharashtrian dhal and chettinad chicken fry.
Vegetable raita recipe
Ingredients
Nutrition
-
160ml greek yogurt
-
pinch of sugar
-
¼ red onion
finely chopped
-
2 tomatoes
finely chopped
-
1 green bird's-eye chilli
finely chopped
-
handful of coriander
finely chopped
For the tadka
-
2 tbsp vegetable oil
-
1 tsp mustard seeds
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½ tsp kashmiri chilli powder
-
5 fresh curry leaves
shredded
Nutrition: per serving
- kcal114
- fat9.9g
- saturates3.1g
- carbs3.2g
- sugars2.9g
- fibre0.5g
- protein2.8g
- salt0.1g
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Method
-
step 1
Tip the yogurt into a bowl and add 50ml of water, the sugar, ¼ tsp coarsely ground black pepper and a pinch of salt. Whisk until smooth, then add the onion, tomatoes, chilli and coriander. Stir well and chill until needed.
-
step 2
Just before serving, make the tadka. Heat the oil in a small frying pan over a medium heat, add the mustard seeds and turn off the heat. Add the chilli powder and curry leaves, and sizzle briefly. Pour the mixture over the raita, stir well and serve.
More Indian-inspired recipes.
Authors
Maunika GowardhanColumnist
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