MV RMixed Vegetable Raita is a popular side dish in Pakistan, India and Bangladesh. It is made from curd or yogurt. Some cuisines consider it as a form of salad or condiment. Mixed Vegetable Raita’s main ingredient is yogurt and the vegetables. Vegetables can be of your own choices but main vegetables are tomato, cucumber and onion seasoned with only red chilli powder and salt.

Origin Of Mixed Vegetable Raita:

The word Raita first appeard around the 19th century. It comes from the Hindi language. The word raita in Hindi and Urdu is a derivative of the Sanskrit word “Rajika” meaning “Black Mustard” and “Tiktaka” meaning “Sharp and Pungent”.

Recipe Of Mixed Vegetable Raita:

Preparation time 20-25 minutes
Serves 4-5 peoples


Yogurt 1 cup
Red chilli powder 1/2 tsp
Cucumber diced 1
Onion diced 1 small
Potatoes (boiled and cubed) 1 small
Tomato cut in tiny cubes 1
Green chilli finely chopped 1
Fresh coriander leaves 1/4 bunch
Salt 1/2 tsp

Instruction For Preparing:

1. Beat yogurt with chilli powder and salt.

2. Add all the vegetables and mix well.

3. Served chilled.

Variations In Mixed Vegetable Raita:

When preparing Mixed Vegetable Raita you can also seasoned it with garlic paste, olive oil, black pepper, cumin roasted powder. You can also add more raw vegetables of your own choices like beetroot, cabbbage, carrot and also fresh mint leaves.

Uses of Mixed vegetable Raita:

Mixed Vegetable Raita can be used as either a sauce or dip or a salad. Mixed Vegetable Raita is usually served chilled. Mixed Vegetable Raita may cool the palate when eating spicy Pakistani and Indian dishes. It is also eaten with daal chawal, kebabs and it is very commonly used in daily routine lunches and in dinners at home.

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