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Raw Mixed Vegetables in Smooth Yogurt SABJI RAITA – vegetarian recipe
Stav Kogan

Raw Mixed Vegetables in Smooth Yogurt SABJI RAITA

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Servings: 4 servings
Calories: 78
Ingredients Method Nutrition

Ingredients
  

  • 2.0 cups (16.9 oz / 480g) plain yogurt
  • 2.0 cups (8.8 oz / 250g) mixed fresh vegetables (use any combination of 0.25-inch diced bell peppers, cucumbers, celery, radishes, tomatoes, and defrosted peas)
  • 1.0 tbsp (0.2 oz / 5g) coriander seeds
  • 1.0 tbsp (0.2 oz / 6g) cumin seeds
  • 0.5 tsp (0.1 oz / 1.5g) fennel seeds
  • 1.0 tsp (0.2 oz / 6g) salt
  • 0.25 tsp (0.1 oz / 0.5g) cracked black pepper
  • Control the Moisture: Vegetables like cucumbers and tomatoes have high water content. To prevent your raita from becoming too watery as it sits, remove the seeds from the tomatoes and cucumbers before dicing them.
  • Toast the Spices: Do not skip the dry-roasting step for the cumin, coriander, and fennel seeds. Heat releases the essential oils within the spices, transforming their flavor from flat and earthy to rich, nutty, and highly aromatic.
  • Maintain Uniformity: Dice your vegetables evenly into ¼-inch to ⅓-inch pieces. Uniform cuts ensure a balanced distribution of flavors and a much better mouthfeel in every bite.
  • Use Full-Fat Yogurt: For the creamiest, most luxurious texture, opt for whole milk plain yogurt. If you only have Greek yogurt on hand, you can thin it out with a splash of milk or water to reach the desired consistency.

Method
 

  1. Place 2. 0 cups (16. 9 oz / 480g) of plain yogurt into a large mixing bowl and whisk it with a fork or wire whisk until it is completely smooth and creamy.
  2. Fold in the 2. 0 cups (8. 8 oz / 250g) of diced mixed vegetables, stirring gently to ensure they are evenly coated in the yogurt.
  3. Combine the 1. 0 tbsp (0. 2 oz / 5g) coriander seeds, 1. 0 tbsp (0. 2 oz / 6g) cumin seeds, and 0. 5 tsp (0. 1 oz / 1. 5g) fennel seeds in a small, dry frying pan. Toast them over low heat, stirring frequently, until they darken a few shades and release a rich, nutty aroma.
  4. Transfer the toasted seeds to a mortar and pestle or a clean coffee mill and crush them into a coarse powder.
  5. Once the spices have cooled to room temperature, stir them into your yogurt and vegetable mixture along with the 1. 0 tsp (0. 2 oz / 6g) salt and 0. 25 tsp (0. 1 oz / 0. 5g) cracked black pepper.
  6. Serve your freshly made Sabji Raita immediately, or cover and refrigerate it for a few hours to let the flavors meld before serving.

Nutrition

Calories: 78kcalCarbohydrates: 8.2gProtein: 4.4gFat: 3.5g

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