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  /   Raita Salt Recipes   /   Vegetable Raita
Jaswant's Kitchen Vegetable Raita recipe

Vegetable Raita


Punjabi food is known to have a lot of heat. Raita, which is lightly seasoned yoghurt, is the perfect accompaniment to help cool the palate and enhance the flavours of a savoury dish.
  • 2 cups plain yoghurt
  • 1 large tomato (seeded and chopped)
  • ¼ English cucumber (seeded and chopped)
  • ¼ cup cilantro (chopped)
  • ½ tsp black pepper (freshly ground)
  • ¼ cup red onion (chopped)
  • ½ tsp  Jaswant’s Kitchen Raita Salt


If the yoghurt is watery drain it in a muslin-lined sieve. In a bowl mix all the ingredients and keep covered in the fridge until needed.

Makes 3-4 servings
Prep Time: 10 min
Cook Time: 0 min

Customer Reviews

Based on 2 reviews
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P
Paula J.
Rounds out a meal nicely

I'm going to aim to make this regularly when I make Jaswant dishes. It rounded out the meal nicely and will take some of the heat away from spicier dishes.

T
Tracey
Homemade Raita

I have made this 2 times now & prefer option leaving out the tomatoes and using about 1/2 of a cucumber, whirling 1/2 in the food processor and second 1/2 leaving as chopped pieces.
Just a personal preference - very very good!



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