This easy kachumber raita made with yogurt and your favorite vegetables is a refreshing accompaniment to your favorite Pakistani and Indian dishes.
If you’re looking for a refreshing yet simple side dish to balance out spicy Pakistani and Indian meals, this vegetable raita is perfect!
Pakistani and Indian food tends to be heavy in spices. At home, we eat yogurt with many Indian and Pakistani dishes. It helps balance the spice in many dishes, making it a refreshing side dish. Sometimes, we want something a little more more than just plain yogurt.
Enter this Kachumber Raita!
Refreshing Yogurt Raita with Vegetables.
This Vegetable Kachumber Raita is a simple kachumber salad, made with yogurt.
All you need is yogurt, a couple of spices (if you like), and a few freshly chopped vegetables. It’s a great alternative to a simple salad.
This yogurt kachumber pairs well with rice dishes, especially the spicy kind like Chicken Pulao or Gosht Biryani.
Recipes you’ll love
If you’re looking for some more versatile side dishes for Pakistani or Indian main dishes, here are some of our favorites:
- Corn Bhel: Easy Corn Chaat Salad
- Raw Mango Salad – Keri Kachumber
- Boondi Raita: Spiced Yogurt Side with Chickpea Pearls
- Mint Raita: Easy Yogurt Sauce
- Gajar ka Achar: Quick Indian Carrot Pickle
Ingredients & Notes for Vegetable Raita
- Vegetables – we used cucumber, onion, and tomatoes. You can also add other vegetables such as carrots, bell peppers or radish if you like.
- Green Chilli – these add a bit of spice, you can omit them if you prefer.
- Yogurt – we recommend using Dahi or whole milk yogurt, as the vegetables will add a bit of water to the yogurt.
- Spices – Black pepper, cumin, and salt – balance with the refreshing yogurt to add a warm and earthy taste to the vegetable raita.
How to make Kachumber with Yogurt?
Wash all vegetables. Dice the cucumber, onion, and tomatoes into small cubes.
Add yogurt, cumin powder, black pepper powder, and salt to a bowl and mix well.
Add the vegetables and mix well. Serve immediately.
Tips and Serving Suggestions
- If you are preparing this vegetable raita beforehand, keep the vegetables separate from the yogurt mixture, as the vegetables will release a lot of water in the yogurt, making the raita watery.
- We recommend using Dahi or whole milk yogurt, as the vegetables will add a bit of water to the yogurt.
- If you prefer thicker raita, you can strain the yogurt to release water or use a mix of greek yogurt and regular yogurt.
- We used cucumber, onion, and tomatoes as vegetables. You can also add other vegetables such as carrots, bell peppers or radish if you prefer.
We love this vegetable raita with rice dishes, such as Matar Pulao and Mutton Biryani. Here are some of our favorite recipes:
- Beef Pilau (Pulao)
- Chicken Pulao
- Gosht Biryani / Mutton Biryani
- Chana Pulao – Spiced Chickpea Rice Dish
- Pakistani Chicken Biryani Recipe
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Kachumber Raita
Ingredients
- 1 Cucumber medium
- 1 Onion small
- 1 Tomato medium
- 1 cup Yogurt
- 1-2 Green chili sliced, optional
- 1 teaspoon Black pepper, ground
- ½ teaspoon Cumin powder
- ½ teaspoon Salt as per taste
Instructions
- Wash all vegetables. Dice the cucumber, onion, and tomatoes into small cubes.
- Add yogurt, cumin powder, black pepper powder, and salt to a bowl and mix well.
- Add the vegetables and mix well. Serve immediately.
- If preparing beforehand, keep the vegetables separate from the yogurt mixture, as the vegetables will release a lot of water.
- If you prefer thicker raita, you can strain the yogurt to release water or use a mix of greek yogurt and regular yogurt.
- Enjoy as a snack or with your favorite Indian and Pakistani rice dishes, such as biryani and pilau.