Raita is a very cooling Indian dip/sauce based on yoghurt with different variations depending on what you have available. This vegan raita recipe is fresh, quick, easy to make and tastes just like the dairy-version! It uses red onions, tomatoes, cucumbers and spices. Take or add anything according to your convenience.
What is Raita?
Raita is a yoghurt based side dish or dip commonly served in India with hot and spicy dishes. This is usually added as the sauce that brings down the heat or certain foods. It has different variations throughout the country. In Kerala a version of this is called pachadi that includes fresh coconut and a tempering. Some would say it’s the Indian cousin of Greek Tzaziki but I still like to call it a dip of its own because it is so integral to a lot of Indian meals.
Basic Raita Recipe:
A basic raita includes just a few ingredients, easily found at home. Yoghurt, green chilli pepper for that punch and amazing flavour that it provides, chopped coriander/cilantro and mint leaves for that freshness and a few ground spices. The spices provide a delicious flavour but aren’t too overpowering.
Now add on whatever fresh veggies you have: cucumbers, tomatoes, carrots, red onions and you’ve got yourself a delicious raita!
Tips to make the Perfect Vegan Raita
This raita recipe is so delicious and surely doesn’t need dairy based yoghurt for it to taste like the dairy-based version. Trust me, I wasn’t vegan all my life and my version tastes exactly like what I remember raita to taste like.
- Choose a good brand of vegan yoghurt. You can use soy yoghurt, coconut yoghurt, peanut yoghurt etc. I make my own soy yoghurt at home and it’s actually very easy if you’ve got a yoghurt maker.
- Use fresh veggies. You want the veggies to add a nice crunch to the raita. If you choose soggy or old veggies, it wouldn’t be crunchy or the raita could get too watery.
- Do not overdo the spices. You want to add just the right amount so you can still taste it but doesn’t get to hot or overpowering.
Serve with some fresh aloo paratha (spicy potato stuffed flatbread) or any other rice based dish. But don’t just confine this dish to Indian dishes. You can also pair it with a spicy Mexican dish like a nice chili or any other dish from around the world.
Watch me make it over on my Instagram, TikTok or YouTube channel!
Vegan Raita – Indian Yoghurt Dip
Ingredients
- 1 cup soy yoghurt beaten. Sub with coconut yoghurt, peanut yoghurt or any other available to you.
- 1/4 cup red onions finely chopped sub with shallots
- 1/4 cup tomatoes diced
- 1/2 cup cucumbers cubed
- 2 tbsp chopped coriander/cilantro
- 1/4 tsp salt
- 1/2 tsp roasted ground cumin
- 1/4 tsp red chilli powder optional
- 1/4 tsp chaat masala optional
- 1 green chilli pepper finely chopped
- 4-5 mint leaves chopped
Instructions
- Start by beating the yoghurt with a whisk or spoon until smooth.
- Combine the yoghurt with all the other ingredients in a bowl.
- Ideally, refrigerate at least an hour before serving. Serve with fresh and hot aloo paratha, or any other rice dish.
Awesome never thought it could match the original raita