InstaCuppa mixed vegetable raita: a bowl of curd with diced cucumber, tomato, carrot and onion, topped with roasted cumin and coriander, served with rotis and curry

Mixed Vegetable Raita: Crunchy, Creamy, and Full of Color

May 3, 2026

Last updated: 13 October 2026

Mixed Vegetable Raita: Crunchy, Creamy, and Full of Color

Mixed vegetable raita is the raita that turns a plain bowl of curd into a colorful, nutritious side dish. Fresh cucumber, tomato, onion, carrot, and capsicum folded into cold, spiced curd — every spoonful has crunch, creaminess, and flavor. About 1,600 people search for "mixed vegetable raita" every month.

The secret to mixed veg raita that stays thick (and does not become a watery puddle) is two things: properly deseeded vegetables and fresh, thick homemade curd. Get those right, and the recipe practically makes itself.

What Is Mixed Raita? (Mix Veg Raita Description)

Mixed raita is a cold Indian side dish of whisked curd mixed with chopped raw vegetables and mild spices. Mix veg raita, also written mixed raitha, most often has cucumber, tomato, onion, carrot and capsicum. Roasted cumin, salt and fresh coriander season it. It tastes creamy, crunchy and a little tangy. Serve it cold with biryani, pulao or parathas.

Mix veg raita needs no cooking and no special tools. You only need a bowl, a knife and a spoon. So it is an easy no-cook dish to carry to an office potluck.

Mix Veg Raita Calories per 100 g and Protein

Mix veg raita has about 41 kcal and 3.1 g of protein per 100 g. One serving of this recipe weighs about 113 g. So one serving gives about 47 kcal and 3.5 g of protein. We worked this out from the exact amounts in the recipe below. The vegetable and spice values come from India's food table, IFCT 2017 by ICMR-NIN. IFCT 2017 has no curd entry. So the curd values come from Health Canada's Canadian Nutrient File (food 6961, plain yogurt with 2 to 3.9% fat).

Nutrition Facts: Mixed Vegetable Raita (per 100 g and per serving)

Nutrient	Per 100 g	Per serving (113 g)
Calories	41 kcal	47 kcal
Protein	3.1 g	3.5 g
Carbohydrate	4.0 g	4.5 g
Fat	1.3 g	1.5 g
Fibre	1.3 g	1.5 g
Calcium	99 mg	112 mg
Sodium	158 mg	178 mg

These are worked-out estimates, not lab tests. They use curd with 2 to 3.9% fat. With full-fat curd (4 to 6% fat, Canadian Nutrient File food 6971), the raita has about 53 kcal and 2.3 g of protein per 100 g. Salt is counted as table salt. Black salt can differ a little. See the full maths under the ingredient list.

Ingredients You Need (Serves 8)

Five vegetables give you the perfect balance of crunch, sweetness, acidity, and color. Fresh curd ties everything together.

Fresh homemade curd — 500g (2 cups), made in InstaCuppa Automatic Curd Maker
Cucumber, deseeded and finely chopped — 100g (half medium)
Tomato, deseeded and finely diced — 100g (1 medium)
Onion, finely chopped — 50g (half small)
Carrot, finely grated — 50g (half small)
Capsicum (bell pepper), finely chopped — 50g (half small)
Fresh coriander, chopped — 15g (half cup leaves)
Fresh mint leaves, chopped — 10g (quarter cup)
Roasted cumin powder — 5g (1 teaspoon)
Black salt or regular salt — 3g (half teaspoon)
Red chili powder — 2g (quarter teaspoon)
Black pepper powder — 1g (quarter teaspoon)
Lemon juice — 15ml (1 tablespoon)

How We Worked Out the Calories (Whole Recipe, 901 g)

The whole bowl weighs about 901 g and has about 373 kcal and 28.4 g of protein. The table shows each ingredient. IFCT 2017 lists energy in kilojoules, so we divided by 4.184 to get kcal. Most of the protein comes from the curd.

Ingredient	Amount	kcal	Protein (g)	Source code
Curd (plain, 2 to 3.9% fat)	500 g	250.0	23.00	CNF 6961
Cucumber	100 g	19.6	0.71	IFCT D043
Tomato	100 g	18.9	0.76	IFCT D075
Onion	50 g	24.0	0.75	IFCT G017
Carrot	50 g	16.6	0.47	IFCT F002
Capsicum	50 g	8.1	0.56	IFCT D033
Coriander leaves	15 g	4.7	0.53	IFCT G009
Mint leaves	10 g	3.7	0.47	IFCT G016
Cumin	5 g	15.2	0.70	IFCT G025
Salt	3 g	0.0	0.00	CNF 214
Red chilli powder	2 g	4.7	0.25	IFCT G022
Black pepper	1 g	2.2	0.10	IFCT G031
Lemon juice	15 ml (15 g)	5.5	0.06	IFCT E033
Total	901 g	373.2	28.4

Per 100 g: 373 ÷ 9.01 = 41 kcal, and 28.4 ÷ 9.01 = 3.1 g of protein. Per serving: the recipe serves 8, so 373 ÷ 8 = 47 kcal, and 28.4 ÷ 8 = 3.5 g of protein. One serving is 901 ÷ 8 = about 113 g.

Step-by-Step Recipe (15 Minutes Prep)

Prep the vegetables (5 minutes). Finely chop the cucumber (deseed first by scooping out the center), tomato (remove the pulpy seeds), onion, and capsicum into about half-centimeter dice. Grate the carrot. Chop the coriander and mint. Set aside.
Toast the cumin (1 minute). Dry-roast the cumin powder in a small pan over medium heat for 30 seconds until you smell the aroma. Skip this step if you are using pre-roasted cumin.
Beat the curd (2 minutes). Whisk the curd in a large bowl until smooth and creamy. No lumps should remain.
Mix in the spices (1 minute). Add the roasted cumin, black salt, chili powder, black pepper, and lemon juice to the curd. Taste and adjust the salt.
Fold in the vegetables (3 minutes). Add all the chopped vegetables and herbs. Mix gently to coat everything evenly without crushing the vegetables.
Chill and serve (30 to 60 minutes). Cover and refrigerate. This raita tastes best after at least 30 minutes of chilling, which lets the vegetables release a bit of flavor into the curd while keeping their crunch.

Why Fresh Homemade Curd Makes Better Mixed Veg Raita

Five vegetables let out water into the curd. So this recipe needs a thick, firm base. Here is why fresh curd works best:

Holds its body: Our curd maker keeps the milk at about 40 to 45°C while it sets, as its product page states. Curd set at a steady warm heat turns out thick. Even after the vegetables let out some water over 30 to 60 minutes of chilling, the raita stays creamy, not runny.
Absorbs flavors evenly: Homemade curd is just milk and a spoon of starter. Nothing else is added, so the cumin, lemon and vegetable juices come through clearly. If you buy curd, read the ingredient list on the pack.
Balances all textures: The mild tang of fresh curd complements the crunch of capsicum, the sweetness of carrot, and the sharpness of onion without overpowering any one flavor.

Recommended Tools for Fresh Curd

InstaCuppa Automatic Curd Maker (1L) Auto temperature (about 40-45°C), 304 stainless steel inner bowl, curd in 6-8 hours	₹999 (MRP ₹1,199) Best for Fresh Curd. In stock on 13 October 2026
InstaCuppa Greek Yogurt Maker (1.1L) 1100 ml, fine stainless steel mesh strainer for thick hung curd raita	₹899 (MRP ₹999) For Thick Hung Curd Raita. In stock on 13 October 2026

Science Nugget: Live Cultures in Curd

India's food regulator, FSSAI, sets a floor for live bacteria in packaged dahi and other fermented milks. Its dairy standard says the starter bacteria “shall not be less than 10⁷ cfu/g” up to the best-before date (FSSAI dairy standards, Chapter 2.1). That means at least 10 million live bacteria in each gram. The rule does not apply if the curd is heat-treated after it sets.

Homemade curd is not lab-tested, so nobody can give its exact count. We found no study that backs a claim that shop curd has far fewer live bacteria, so we do not make one. The vegetables in this raita add fibre, about 1.5 g per serving.

3 Tasty Variations

1. Beetroot Raita Twist

Add 50g grated raw beetroot to the base. You get a stunning pink color and earthy sweetness. Use less tomato to balance the moisture. Fifty grams of raw beetroot adds about 18 kcal to the whole bowl (IFCT 2017, code F001). That is about 2 kcal more per serving, so a serving stays near 49 kcal.

2. Hung Curd Thick Version

Strain the curd for 4 to 6 hours using the InstaCuppa Greek Yogurt Maker. This gives you a thick, dipper-style raita that works as a party dip with papad and veggie sticks. Straining drains off whey. So each spoon has more protein and more calories than the base raita. The exact number depends on how much whey drains out, so we do not give one.

3. Spicy Capsicum Boost

Double the capsicum to 100g and add an extra green chili. This version has more heat and crunch. It suits biryani nights when you want the raita to hold its own. The extra 50 g of capsicum adds about 8 kcal to the bowl (IFCT 2017, code D033), so a serving stays near 48 kcal.

Common Mistakes to Avoid

Thin, poor-quality curd: A common reason for watery mixed veg raita. Five vegetables release a lot of moisture — you need thick, fresh curd to absorb it all.
Chopping too large: Big chunks of onion or capsicum create uneven bites and release more water. Stick to half-centimeter dice for even distribution.
Not deseeding cucumber and tomato: The seeds and pulp are mostly water. Leaving them in dilutes the raita's creaminess and flavors. Always scoop them out.
Over-salting early: Black salt gets stronger after the raita chills. Taste after mixing the vegetables, and remember it will intensify in the fridge.

Frequently Asked Questions

Q: What is mixed raita?

Mixed raita is a cold Indian side dish of whisked curd with chopped raw vegetables and mild spices. Mix veg raita usually has cucumber, tomato, onion, carrot and capsicum, seasoned with roasted cumin, salt and coriander.

Q: What vegetables go best in raita?

Cucumber, tomato, onion, carrot, and capsicum work best. Cucumber adds hydration, tomato adds mild acidity, onion gives sharpness, carrot adds sweetness, and capsicum gives crunch. Always deseed cucumber and tomato to avoid watery raita.

Q: How do I keep mixed vegetable raita from getting watery?

Three steps: deseed the cucumber and tomato, pat grated vegetables dry with a clean cloth, and use thick fresh curd instead of thin store-bought. Adding salt too early also draws water out of vegetables.

Q: Can I add beetroot to mixed vegetable raita?

Yes. Start with 30 to 50 g of finely grated raw beetroot. More than that can overpower the other vegetables with its earthy taste. It turns the raita a bright pink and adds only about 2 kcal per serving.

Q: How many calories does mixed vegetable raita have?

This mix veg raita has about 41 kcal per 100 g, or about 47 kcal in one 113 g serving. We worked it out from IFCT 2017 values for the vegetables and Canadian Nutrient File values for curd with 2 to 3.9% fat. With full-fat curd it is about 53 kcal per 100 g.

Q: Isme kitna protein hoga? (How much protein is in mix veg raita?)

Mix veg raita has about 3.1 g of protein per 100 g, or about 3.5 g in one 113 g serving. Most of it comes from the curd. Hung curd raita has more, because straining removes water.

Q: Can I make mixed vegetable raita ahead of time?

Mix the curd and spices up to 4 hours ahead. Add the chopped vegetables just before serving to keep them crisp. Refrigerate in an airtight container.

Sources

We re-read every source below on 13 October 2026. Prices and product details come from our live product pages.

Indian Food Composition Tables 2017 (IFCT 2017) - Longvah T et al., ICMR-National Institute of Nutrition (PDF). Table 1 and Table 5, codes D043, D075, G017, F002, D033, G009, G016, G025, G022, G031, E033, F001
Canadian Nutrient File, food 6961: Yogourt, plain (2 to 3.9% M.F.) - Health Canada (50 kcal, 4.6 g protein per 100 g)
Canadian Nutrient File, food 6971: Yogourt, plain, Balkan style (4 to 6% M.F.) - Health Canada (71 kcal, 3.15 g protein per 100 g)
Canadian Nutrient File, food 214: Salt, table - Health Canada (38,758 mg sodium per 100 g)
Food Safety and Standards (Food Products Standards) Regulations, Chapter 2.1: Dairy products - FSSAI (PDF; fermented milks and dahi, minimum 10^7 cfu/g starter bacteria)

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