Mixed Veggie Raita
by Tarla Dalal
Added to 359 cookbooks
This recipe has been viewed 59080 times
This hearty curd preparation is filled with colour, flavour and nutritional goodness. The low fat curds provide the much needed essential nutrients like calcium and protein. Serve chilled to relish all the flavours.
- Combine all the ingredients in a deep bowl and mix well.
- Refrigerate for ½ hour and serve chilled.
Mixed Veggie Raita recipe with step by step photos
If you like this Flax seed Raita recipe, you can try out our collection of Raita recipes like:
To make the Mixed Veggie Raita, first take a deep bowl and add the low-fat curds (dahi) into it. Beat with the help of a whisk to obtain a smooth texture.
Now, add the cubed and boiled beetroot into it. Boiling the beetroots tenderizes them and gives them a better texture. Do not forget to peel the before you chop them up.
Add the cucumber cubes. Make sure they are fresh and not bitter in taste.
Take 1 medium sized tomato and cut in into wedges.
Remove the seeds using a sharp knife as shown in the picture. Later, chop the deseeded tomatoes up into cubes.
Add the chopped tomatoes into the bowl with curd and other ingredients.
Now add the coriander to the Mixed Veggie Raita.
Also, add the roasted cumin seeds powder to flavor the curd.
Finally, add the salt to taste.
Mix all the ingredients together with the help of a spoon or a whisk.
Refrigerate for ½ hour and serve the Mixed Veggie Raita chilled.
Nutrient values (Abbrv) per serving
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.