I have a serious love affair with rice dishes, whether it’s pulao, biryani, or tahari, and one must have alongside rice dishes this easy Pakistani raita. I make many different kinds, but the one that’s most popular and convenient to put together is this vegetable raita. You can make it in advance and serve it chilled. Let me tell you one more thing about this recipe: you’ll only need 10 minutes to put it together. So, if you’re looking for a recipe to fill in the menu, then you have found the perfect one.
What goes into a Pakistani raita recipe
Vegetables
In this particular easy version, I used 1/2 a cucumber, 1 tomato, 1 small red onion, and green chilies, but feel free to use any vegetable of your choice.
Cucumber
The only time I like cucumber is when it’s mixed with yogurt. Wash and cut cucumbers into small cubes; alternatively, you can slice them thinly as well. They’re refreshing and crunchy.
If you are using a Persian cucumber, then use 1 whole cucumber or even 2. There is no need to peel it, as the peel is very soft.
Tomatoes
Tomatoes are my absolute favorite; I have to have tomatoes in my raita. Wash and cut the tomatoes into small cubes as well.
Onion
I used a small red onion, peeled and chopped into the same size pieces as the cucumbers and tomatoes. I prefer using red onions, but white or yellow onions are fine as well. Onion not only gives it a crunch but also adds a slightly sour flavor that pairs perfectly with rice dishes.
Cilantro and mint
I didn’t use any mint, but adding finely chopped mint and cilantro will add another layer of flavor.
Green chilies
If I make raita for kids, I usually don’t add green chilies, but personally, I like it slightly hot, so I added 1 finely chopped jalapeño to the yogurt.
Yogurt
The essential component of Pakistani raita is yogurt. I use 1.5 cups of plain regular yogurt and also added 1/2 cup of milk to achieve a runny consistency. You can also use water instead of milk to make a thinner paste.
Spices
To season the raita, I used salt, red chili flakes, and dry toasted cumin seed powder.
You can also add some black pepper as well, or add green chili paste for a hotter version is common.
How to serve Pakistani raita
Serve raita with any rice dishes such as biryani, pulao, tahari, or alongside salan and roti, as its cool and creamy texture perfectly complements the rich flavors of these dishes. This refreshing yogurt-based side can also enhance the overall dining experience by providing a delightful contrast to the spices found in the main entrees. Additionally, raita can be customized with various ingredients like chopped vegetables or herbs to meet the requirements according to your taste buds. To make a full menu, consider making these popular recipes from my blog crispy pakoras, lamb chops, and easy spring rolls.
How to store leftover Pakistani raita
Store any leftover raita in an airtight container in the refrigerator for 3-4 days. Chopped vegetables might release water, so mix it before using. I don’t recommend storing the raita for more than 4 days as there are chances of the vegetables starting to release juices, and it won’t taste good.
More Recipes
Easy Vegetable Raita
Ingredients
- 1/2 cucumber if using Persian cucumber then use 1 whole cucumber
- 1 small red onion
- 1 medium tomato
- 1.5 cups yogurt
- 1/2 cup milk
Spices
- 1/2 tsp salt or to taste
- 1/2 tsp crushed red chili or to taste
- 1.5 tsp dry roasted and crushed cumin seeds
Instructions
- Wash and cut veggies into small cubes. I used a dicer but you can also cut it with a regular knife. Use a cutting board for a saver cutting experience.
- In a bowl add yogurt, milk and all of the spices. Whisk it until well combined.
- Add you chopped veggies. Mix and enjoy.