Veg Raita Recipe

Prepare yogurt

Whisk the plain yogurt in a bowl until smooth and creamy. If the yogurt is very thick, whisk in up to 2 tablespoons milk to reach a spoonable, pourable consistency.

Stir in regular salt, black salt, and sugar (if using) until fully dissolved and evenly distributed.

Prepare the vegetables: peel, halve and seed the cucumber, then finely dice so pieces are small and tender in each spoonful. Seed the tomato and finely dice. Very finely dice the red onion (so it isn't overpowering). If using green chili, mince it very fine.

Lightly squeeze the diced cucumber in a clean kitchen towel or paper towel to remove excess water (this prevents the raita from becoming watery). Pat the diced tomato and onion dry if they release excess juices.

Add the prepared cucumber, tomato, red onion, minced cilantro, minced mint, and minced green chili (if using) to the yogurt base and fold gently to combine.

Sprinkle in the roasted cumin powder, chaat masala (if using), and freshly ground black pepper. Gently fold to distribute spices evenly without overworking the yogurt.

Stir in the lemon juice. Taste and adjust seasoning: add a pinch more black salt or regular salt, a little more lemon for brightness, or a touch more sugar if too tart.

Cover and refrigerate for at least 20 minutes to allow flavors to meld. Serve chilled as a cooling side with spicy mains or as a dip. Garnish with a small sprinkle of roasted cumin powder and a few whole cilantro leaves or mint leaves just before serving.