Mix Veg Raita / Yogurt Dip

Raita and an Indian meal are inseparable .

Without a pickle and raita we donot call our meal complete.

South Indians call it pachadi while North Indians call it Raita.

Raita/pachadi is a yogurt based preparation where we add vegetables with some seasoning like pepper,salt ,cumin powder or grated coconut paste if we are making pachadi.

Not to brag ,but my friends love the mix veg raita I make . Every potluck in the US ,I was assigned the duty of making a huge box of mix veg raita along with some other recipe. 

I normally use onions, tomatoes and cucumber for my mix veg raita. The trick to get a perfect raita is we need to deseed the tomatoes and cucumbers completely before chopping. 

The seeds along with the pulp release excess water and make the vegetables limp and the raita feels diluted .

The yogurt has to be freshly set,  not sour and made from atleast 2% fat milk . That way the raita gets a naturally creamy texture and remains thick until served .

I donot add cream or Greek yogurt to my raita. 

Be it pachadi or raita, I follow this part strictly. 

Few points to keep in mind while making raita 

• Use chilled yogurt 
• Beat the curd well to make it lump free
• Chop the onions just before adding.
• Cucumber and tomatoes can be chopped and refrigerated.  This way it retains the crispness and gives a nice crunch. 

Preparation Time : 10 mins
Cooking Time : Nil
Serves : 3-4

Ingredients

2 cups fresh curd / yogurt 
1 cucumber finely chopped (de seed and chop)
1 onion finely chopped
1 tomato chopped (de seed and chop)
1 tsp cumin powder

1/4 tsp black salt /kala namak
salt as needed
pinch of sugar
Finely chopped corriander /cilantro

1 green chilli finely chopped 

Method

• Beat/whisk the curd well. Use only freshly set curd .
• Add all the chopped vegetables,green chilli,salt,sugar,cumin ,black salt and mix well.
• Garnish with corriander and  serve.
• Keep covered and refrigerated until serving.

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