Fresh, cooling raita is the perfect accompaniment for almost all Indian meals, especially during summer. Made of beaten curd, mixed with other foods and spices, the flavourful side dish brings a variety to the meal and enhances the flavours of the main dish. Sometimes we pair our parathas and biryani and pulao with just raita – we don’t need anything else. Raita can be easily made at home by adding ingredients of one’s own choice. However, there’s something about the raita we get at restaurants that we are unable to replicate at home. What really goes into that restaurant-style raita? The popular north-Indian restaurant in Delhi – DHABA – spills the beans through their special mixed veg raita recipe curated by chef Ravi Saxena.
Watch the recipe video of DHABA’s mixed veg raita:
Perfect raita requires perfect ingredients in carefully measured quantities. In this mixed veg raita recipe, chopped tomatoes and onions along with some green chillies are added to the beaten curd, which is further spiced up with red chilli powder, roasted cumin, and salt.
This raita recipe video shows exactly what quantities of the ingredients and spices you should add to make the perfect restaurant-style raita that we all relish while dining out. Here’s the list of ingredients and step-be-step method of making DHABA’s special raita.
Mixed Veg Raita Recipe –
1 tomato, finely chopped
1 onion, finely chopped
1 tsp roasted cumin, crushed
1 tsp green chillies, chopped
1 tsp coriander, chopped
1 cup beaten curd
1/2 tsp red chilli
Salt to taste
In a bowl, add the chopped tomato, onion, green chills, roasted cumin, salt, coriander and beaten curd.
Mix everything well.
Sprinkle roasted cumin and red chilli powder on the top.