Weight Loss Vegetable Raita Recipe | Light & Nutritious

About This Vegetable Raita Recipe

If there is one dish that has travelled with me from childhood lunches to summer vacations at my nani’s house, it is the humble Vegetable Raita. And today, when health-conscious eating has become a lifestyle, this comforting bowl has evolved into a delicious and refreshing Healthy Vegetable Raita with Low-Fat Curd. Whether you're trying to eat cleaner, manage weight, or simply enjoy something light yet satisfying, a bowl of healthy veg raita can be your perfect companion.
  

I still remember those hot North-Indian afternoons when we would return home after playing outside, faces red from the heat, and my mother would bring out a chilled steel bowl of raita. The aroma of freshly chopped cucumber, coriander, and roasted jeera hit us even before the spoon did. It was cooling, soothing, and delicious a simple pleasure that felt like a hug on a plate. Today, when I prepare my modern version of it especially this weight loss vegetable raita that same childhood comfort comes rushing back.

Growing up, raita was more than just a side dish; it was a cultural staple. Whether it was served with pulao, stuffed parathas, biryani, or a simple khichdi, it balanced the meal with freshness and a creamy tang. Over time, our kitchen also started experimenting with healthier versions. My father loved curd, but his doctor advised low-fat options and that’s how low fat curd raita became a regular part of our meals. Surprisingly, it tasted just as rich and satisfying and sometimes even better.

This recipe, especially the vegetable raita for weight loss Indian diet, is shaped by those memories, but created with today’s health needs in mind. The goodness of fiber-rich vegetables, gut-soothing spices, and protein-packed low-fat curd makes it nourishing yet incredibly light. A cooling bowl like this is not just food it’s a reminder of home, comfort, simplicity, and good health.

One of the reasons I love this recipe is how versatile it is. Add whichever vegetables you love carrot for sweetness, cucumber for crunch, capsicum for freshness, beetroot for color the choice is yours. And if you're someone who’s interested in digestion-friendly meals, this is exactly the kind of dish that supports your gut. That’s why vegetable raita for digestion and gut health is a popular search today because the benefits are real.

Even on busy days when cooking feels overwhelming, this quick vegetable raita in 5 minutes becomes a lifesaver. Mix, chill, and eat that’s all. And for those living with sugar concerns, this cooling and balanced bowl makes a great vegetable raita for diabetic-friendly meals. No cream, no heaviness just pure nourishment, which is why it’s also appreciated as an easy vegetable raita without cream.

During scorching summers, when appetite drops and the body craves cooling foods, a bowl of cooling vegetable raita for summer feels like a gift. The chilled curd, the crunch of fresh vegetables, and the earthy aroma of roasted cumin create a sensory experience that feels both rejuvenating and wholesome.

If you love high-protein, low-calorie meals, you’ll appreciate how beautifully this dish fits your goals. The curd provides high-quality protein, making it a perfect high protein raita using low fat curd, while the vegetables add volume without adding extra calories. That’s what makes it a reliable low calorie vegetable raita recipe for diet, enjoyed by beginners and fitness enthusiasts alike.

Every family has a recipe that connects generations, and for me, this vegetable raita recipe is one of them. It carries the nostalgia of my mother’s kitchen, the comfort of everyday meals, and the joy of discovering healthier variations as I grew older. Whether you’re preparing a feast, packing a lunchbox, or simply craving something refreshing, this low fat vegetable raita has a place in every home.

So, as you read this recipe today, imagine the cool, creamy texture, the burst of freshness from veggies, the warmth of roasted spices, and the soothing comfort a single bowl can bring. It’s simple, it’s healthy, and it’s rooted in tradition just the way good food should be.

What Make This  Vegetable Raita Recipe is Special

There is something incredibly comforting about a bowl of Vegetable Raita made with low-fat curd. It’s the kind of dish that feels familiar even if you’re tasting it for the first time. What makes it so special isn’t just the flavor it’s the simplicity, the tradition, and the quiet magic that only Indian home-style dishes carry. Every spoonful feels cool, refreshing, and soothing, almost as if it carries the warmth of family kitchens and the nostalgia of homemade meals prepared with love. Unlike elaborate Indian recipes that demand time, skill, and patience, this one stands tall in its humbleness: quick to prepare, extremely nutritious, and yet as soulful as any comfort food could possibly be.

The taste of this vegetable raita is what makes it unforgettable. The creamy low-fat curd provides a perfectly balanced base mild, tangy, and light while the fresh vegetables add crunch, color, and bursts of natural sweetness. You get the sharpness of onions, the juiciness of tomatoes, the coolness of cucumber, and the earthy depth of roasted cumin. Each ingredient shines without dominating the dish, creating a medley of flavors that feel refreshing on the tongue and calming on the stomach. Unlike heavy gravies or fried snacks, this raita is intentionally subtle more soothing than exciting which is exactly why it becomes something you crave on hot days, busy evenings, or moments when your body simply wants something gentle, light, and real.

Culturally, vegetable raita carries the essence of Indian everyday cooking. It’s not a dish saved for festivals or celebrations it’s part of the daily meals that are cherished quietly. In North India, raita is found on summer lunch tables to cool the body. In South India, variations of curd-based sides have been used for centuries to aid digestion. In many households, raita is the bridge between generations your mother taught you her style, and her mother taught her. That continuity gives this simple recipe an emotional richness that can’t be measured in ingredients. Even today, most people remember sitting with family around a table, being served raita alongside parathas, pulao, or khichdi, and feeling the comfort of home.
 

Another reason this recipe is so special is how incredibly versatile it is. It fits every mood, every season, and almost every diet. Want something cooling for summer? This is perfect. Need a low-calorie meal for weight loss? Just pair it with a light roti or eat it on its own. Looking for something easy to digest for dinner? This raita feels like a gentle hug to your digestive system. You can customize it endlessly add beetroot for color, pomegranate for sweetness, mint for freshness, or even sprouts for a high-protein twist. No matter how you adapt it, the heart of the recipe remains the same: a healthy, wholesome dish that brings comfort without compromise.

But what truly makes this vegetable raita special is its ability to be both nourishing and nostalgic at the same time. It doesn’t pretend to be fancy. It doesn’t show off. Instead, it reminds you of simpler times meals made quickly but thoughtfully, where flavor came from freshness, not complexity. It’s the kind of dish you prepare when you want to take care of yourself or your family, when you want to feel light yet satisfied, or when you want to return to something familiar and grounding. In every way, this raita is more than a recipe it’s a gentle reminder that the most beautiful dishes are often the simplest ones.

Ingredients List For Vegetable Raita 

Low-fat curd / yogurt - 1½ cups (350–375 ml)
The heart of this vegetable raita: tangy, creamy and light. Using low-fat curd keeps the dish low-calorie and ideal for a weight-loss vegetable raita or a diabetic-friendly plate. Whisk the curd until smooth before adding vegetables so the raita stays silky. If the curd is too watery, strain it in a cloth for 10–15 minutes to thicken.

Cucumber (deseeded & finely chopped) - ½ cup
Adds a fresh, cooling crunch and high water content that cools the body perfect for a summer cooling vegetable raita. Peel if you prefer a milder texture; deseeding prevents excess water making the raita thin.

Tomato (seeded & finely chopped) - ¼ cup
Brings subtle juiciness and sweetness. Remove seeds to avoid watery raita and chop small so each spoonful has a balance of curd and veg.

Onion (small, finely chopped) - 3–4 tbsp (use red onion for milder flavor)
Provides mild sharpness and texture. For a gentler raita (kids or fasting), rinse chopped onion in cold water or soak for 5 minutes to reduce pungency.

Carrot (grated) - 3 tbsp
Adds color, mild sweetness and extra fiber great for making this a healthy veg raita without changing the gentle flavor profile.

Capsicum / Bell pepper (finely diced) - 2–3 tbsp (optional)
For a fresh crunch and vitamin C boost. Use green/red/yellow for color contrast.

Fresh coriander (finely chopped) - 2 tbsp
Bright, herbaceous finish essential for authentic Indian flavor and freshness.

Fresh mint leaves (finely chopped) - 1 tbsp (optional)
Adds cooling aroma very useful if you’re positioning the recipe as a summer special cooling raita.

Roasted cumin powder (bhuna jeera, freshly ground) - ¾ – 1 tsp
Warm, earthy spice that complements curd beautifully and aids digestion  a must for a soothing raita.

Black salt / regular salt - to taste (about ¼–½ tsp)
Black salt gives that subtle chaat flavor; adjust according to dietary sodium needs (use less for heart-healthy or hypertensive diets).

Black pepper (freshly cracked) - a pinch
Gentle heat to balance the cool curd; skip or reduce for kid-friendly versions.

Green chili (finely chopped) - ½ (optional)
For those who like a touch of heat. Remove seeds to tone down spice, or skip for a mild, family-friendly raita.

Lemon juice - 1 tsp 
Brightens and lifts flavors great when tomatoes are not very tangy. Use sparingly so curd does not split.

Pomegranate seeds - 2–3 tbsp (optional)
For a sweet-tangy pop and color especially nice in a diet / festive twist or to make the raita attractive in photos.

Grated beetroot or grated boiled potato - 1–2 tbsp 
Use beetroot for vibrant color (adds sweetness); potato for a creamier texture. Both are optional and alter nutrition slightly.

Roasted peanuts / roasted cumin seeds (whole) - 1 tbsp (optional garnish)
For crunch and added protein/fat nice for a satvik or high-protein twist.

Substitutions & Notes 


If you don’t have low-fat curd: Use Greek yogurt (low-fat) for thicker texture and higher protein; dilute with a tablespoon of water if too dense. For vegan readers, use unsweetened soy yogurt (flavour will be different).

No fresh cucumber/tomato: Use peeled, deseeded versions or small amounts of grated carrot + a splash of lemon to maintain moisture and texture.

To make it oil-free / diabetic-friendly: Skip nuts and extra toppings; rely on roasted cumin and fresh herbs for flavor.

To increase protein: Fold in crumbled paneer (50–75 g) or boiled moong sprouts (3–4 tbsp) still keeps it a high-protein low-fat vegetable raita.

For batch prep: Prepare curd base and chop vegetables separately; combine 10–15 minutes before serving so the veggies retain crunch.

Essential Equipment Needed For Raita

• Mixing Bowl – A medium-sized bowl to combine the low-fat curd and vegetables evenly.
• Whisk / Spoon – To beat the curd until smooth and mix in spices and vegetables.
• Knife & Cutting Board – For chopping onions, cucumber, tomatoes, and other vegetables finely.
• Grater (Optional) – If adding carrots, beetroot, or other grated vegetables.
• Measuring Spoons – To accurately add salt, roasted cumin, or chaat masala.
• Serving Bowl – To present the vegetable raita beautifully at the table.

How To Make Perfect Vegetables Raita

Use fresh low-fat curd  

Always choose fresh low-fat curd for your raita. Fresh curd has a naturally tangy flavor and creamy texture, which forms the perfect base. Avoid store-bought curd with preservatives or watery texture, as it can dilute the flavors of your raita.

Whisk for smoothness 

Take a few minutes to whisk the curd thoroughly before adding vegetables. A smooth curd ensures that each bite is creamy, and it also helps in evenly incorporating spices and herbs without clumps.

Chop vegetables uniformly 

Cut your cucumber, tomato, carrot, and onion into small, uniform pieces. This not only looks visually appealing but also ensures every spoonful gives a balanced crunch and flavor.

Lightly roast cumin for aroma 

Dry roast cumin seeds and crush them before adding to the raita. Roasted cumin adds a warm, nutty aroma and depth of flavor that elevates even a simple raita to restaurant-quality taste.

Add spices gradually 

Start with small amounts of black salt, chaat masala, and roasted cumin powder. Taste and adjust gradually. Over-spicing can overpower the freshness of the vegetables and curd.

Fresh herbs for freshness 

Add fresh coriander or mint leaves just before serving. This brightens the flavor, adds a refreshing aroma, and complements the natural tang of the curd perfectly.

Optional toppings for texture and color Include pomegranate seeds, grated beetroot, or sprouts for added crunch, nutrition, and visual appeal. These are not just for garnish; they enhance the raita’s overall taste profile.

Chill before serving 

Refrigerate the raita for 10–15 minutes before serving. Chilling allows the flavors to meld beautifully, making each bite cool, soothing, and refreshing, which is especially perfect in summers.

Pairing and serving 

Serve your raita with parathas, rotis, pulao, or biryani. It can also be enjoyed on its own as a light, healthy snack. The creamy tanginess balances heavier meals and aids digestion naturally.

Customizations for diet needs 

You can make it low-calorie by skipping pomegranate or high-protein by adding sprouts or boiled moong beans. Vegetable raita is incredibly versatile and can be tailored to suit any diet plan without compromising taste.
  

Serving / Pairing Ideas for Vegetable Raita

With Indian Breads: Serve chilled vegetable raita alongside roti, paratha, or naan. It adds a refreshing contrast to hot, spiced breads.

With Rice Dishes: Perfect with plain steamed rice, pulao, or biryani. The cool and creamy raita balances spicy or rich flavors, aiding digestion.

As a Salad Side: Pair with sprouts salad or vegetable upma for a complete, healthy, and fiber-rich meal.

With Snacks: Works well with pakoras, samosas, or kachoris. The raita cools the palate and reduces the heaviness of fried foods.

For Weight-Loss Meals: Combine with low-calorie dishes like oats upma or steamed vegetable dalia to maintain a balanced, diet-friendly meal.

Summer Refreshment: Serve chilled as a cooling side with grilled vegetables or light lunches. Great for keeping hydrated and refreshed.

For Kids’ Lunchbox: Pair with simple rice or roti, lightly seasoned raita adds nutrition and makes the meal more enjoyable for children.

With Festive Meals: Complements Indian thalis or festive spreads, offering a healthy, digestive-friendly option amidst rich dishes.

Post-Workout Meal: Can be paired with protein-rich dishes like paneer bhurji or sprouts salad, providing a good balance of protein, probiotics, and fiber.

DIY Twists: Add pomegranate seeds, roasted cumin, or mint leaves to create exciting variations while pairing with almost any meal.

Vegetable Raita (Low-Fat Curd) – Nutritional Information (Per Serving)

Calories: 80 kcal – A light, refreshing side dish that adds flavor without heaviness, perfect for weight-conscious meals.

Protein: 4 g – Derived from low-fat curd, supporting muscle maintenance and satiety.

Carbohydrates: 6 g – Low, complex carbs from vegetables for sustained energy.

Fiber: 2 g – From fresh vegetables, aiding digestion and keeping you full longer.

Fat: 2 g – Minimal healthy fat from low-fat curd; suitable for heart-friendly diets.

Vitamins & Minerals: Rich in Vitamin A, C, Calcium, and Iron – Boosts immunity, bone health, and overall wellness.

Glycemic Index: Low – Ideal for diabetic-friendly meals and maintaining stable blood sugar levels.

Overall Benefits: A high-nutrition, low-calorie, easy-to-digest side dish suitable for weight loss, healthy lunches, dinners, or anytime you want a refreshing and wholesome addition to your meal.

Vegetable Raita – Popular Variations

Classic Vegetable Raita
Made with chopped cucumber, tomato, and onion mixed with low-fat curd. A simple, refreshing, everyday side that complements Indian meals perfectly.

Carrot + Cucumber Raita
Adds a light crunch with grated carrot and diced cucumber. Perfect for hot summer days, this raita is cooling and low-calorie, ideal for weight-conscious diets.

Beetroot Raita
Vibrant pink and visually appealing, this raita is made with grated beetroot for natural sweetness and antioxidant-rich benefits, while still being light and digestible.

Mint Vegetable Raita
Fresh pudina (mint leaves) blended with curd adds a cooling, refreshing flavor. Excellent for digestion and pairs well with spicy Indian dishes.

Capsicum Vegetable Raita
Crunchy bell peppers add texture and mild sweetness. The bright colors make it visually appealing and it’s a great way to add extra nutrients to your meal.

Sprouts Vegetable Raita
High-protein version with moong sprouts or mixed sprouts. Fills you up faster, supports weight loss, and is perfect as a light healthy snack or side dish.

Onion Tomato Raita
A classic favorite made with fresh onion and tomato, slightly seasoned with cumin and salt. Commonly served alongside pulao or biryani.

Boondi + Vegetable Raita (Low Oil)
Light boondi combined with chopped vegetables like cucumber and tomato. Crunchy yet soft, it’s a low-fat version of the traditional boondi raita.

Coriander Vegetable Raita
Fresh dhania (coriander) leaves mixed with curd and veggies create a fragrant raita. It’s aromatic, light, and adds a burst of freshness to any meal.

No-Onion Raita
Mild and suitable for fasting days or satvik meals. Uses vegetables like cucumber, carrot, and tomato, keeping the raita simple, wholesome, and easy to digest.

Fruit-Infused Raita
Add grated apple, pomegranate seeds, or pineapple to your raita for a naturally sweet, refreshing twist. Great for summer meals or as a healthy snack.

Spiced Raita
Enhance flavor with a pinch of chat masala, roasted cumin powder, black salt, or red chili flakes. Perfect for pairing with parathas, poha, or rice dishes.

Diabetic-Friendly Raita
Stick to cucumber, tomato, and low-fat curd with minimal seasoning. Excellent for maintaining steady blood sugar levels while adding flavor.
  

Health Benefits of Vegetable Raita – Nutrient-Rich & Digestive Friendly

Low-Fat Curd: Using low-fat curd makes this raita a powerhouse of protein, calcium, and probiotics, which help strengthen bones, improve gut health, and boost immunity naturally.

Fresh Vegetables: Ingredients like cucumber, tomato, carrot, and capsicum provide dietary fiber, essential vitamins (A, C, K), and antioxidants, supporting overall wellness and glowing skin.

Low-Calorie & Hydrating: The combination of water-rich vegetables and curd keeps the dish light, refreshing, and hydrating perfect for summer days or after a workout.

Digestive Aid: Probiotics in curd along with fiber-rich vegetables promote smooth digestion, reduce bloating, and maintain healthy gut flora, making it ideal for anyone with digestive concerns.

Why This Recipe Helps in Weight Loss – Light & Satisfying

Low-Calorie Option: By using fresh vegetables and low-fat curd, this raita stays low in calories while still providing volume to satisfy hunger.

High Protein & Fiber: Protein from curd and fiber from vegetables slow down digestion, keeping you full for longer periods and reducing unhealthy snacking.

No Added Fats: Minimal or no oil ensures the dish remains clean-eating friendly, supporting weight loss and fat management.

Metabolism-Friendly: The combination of probiotics and nutrient-rich vegetables gently boosts metabolism, helping your body burn calories efficiently.

Who Should Eat Vegetable Raita – Suitable for Everyone

Dieters & Weight Watchers: Perfect as a side dish or snack for those trying to reduce calorie intake without compromising nutrition.

Diabetic-Friendly: The low glycemic nature of curd and vegetables helps stabilize blood sugar levels, making it safe for diabetic meals.

Fitness Enthusiasts: Provides protein, hydration, and essential nutrients after workouts without feeling heavy, aiding muscle recovery.

Children & Elders: Light, soft, and easy to digest, making it suitable for kids, seniors, and anyone needing gentle meals.

Digestive Health Seekers: Ideal for those looking to improve gut health, reduce bloating, and maintain healthy digestion.

Best Time to Eat Vegetable Raita – Anytime for Maximum Benefits

Lunch or Dinner: Serves as a perfect side to rice, pulao, chapati, or paratha, making the meal balanced and wholesome.

Hot Summer Days: Cool, refreshing, and hydrating, helping maintain electrolyte balance and keep the body fresh.

Pre/Post Workout: Provides protein, hydration, and gentle energy without heaviness, perfect for fitness routines.

As a Snack: Can be eaten as a light snack to curb hunger naturally, keeping you energized without extra calories.

During Digestive Stress: Gentle on the stomach, soothing, and easily digestible for days when meals need to be light.

Must-Try Recipes You’ll Love

Sweet Potato Chaat – Vibrant Indian chaat with boiled sweet potato tossed in tangy spices and lemon. A nutritious, weight‑loss‑friendly snack full of flavor and crunch.

Sprouts Salad – High‑protein mixed sprouts salad with fresh vegetables and herbs. Perfect for weight loss, digestion, and gym diet, this salad is healthy and refreshing.

Oats Upma – A wholesome, fiber‑rich twist on traditional upma using oats and garden veggies. Ideal for healthy breakfast, weight management, and busy mornings.

Green Detox Smoothie – Spinach and apple blended into a refreshing detox drink. Low calorie, antioxidant‑packed, and perfect for summer mornings and fat loss.

Vegetable Soup – Warm, comforting homemade veg soup with carrot, beans, and capsicum. Low‑calorie, immunity‑boosting, and great for light meals year‑round.

Suji Idli – Soft, fluffy instant suji idlis ready in minutes a healthy, low‑calorie breakfast or snack that’s easy on digestion and diabetic‑friendly.

Vegetable Daliya – Protein‑rich, fiber‑packed broken wheat porridge loaded with veggies. A balanced, wholesome option for breakfast or a light lunch.

Moong Dal Chilla – Crispy, savory moong dal pancakes. A high‑protein, low‑calorie breakfast or snack that’s perfect for weight loss and kids’ lunchboxes.

Winter Special Undhiyu – Traditional Gujarati mixed‑vegetable dish with seasonal winter produce. Hearty, flavorful, and perfect for festive meals or cozy dinners.

Paneer Bhurji – Spiced, scrumptious dhaba‑style paneer bhurji a protein‑rich, quick Indian favorite for breakfast, lunch, or dinner.

Frequently Asked Questions

How do you make healthy vegetable raita using low-fat curd?➤

Whisk low-fat curd until smooth, add finely chopped vegetables, mild spices, and mix gently for a light and healthy raita.

Is vegetable raita good for weight loss?➤

Yes, vegetable raita is low in calories, high in protein and probiotics, helping you feel full while supporting weight loss.

Which vegetables are best for making veg raita at home?➤

Cucumber, carrot, onion, tomato, beetroot, and capsicum work well and add crunch, fiber, and nutrients.

Can vegetable raita be included in a diabetic-friendly diet?➤

Yes, when made with low-fat curd and fresh vegetables, raita helps manage blood sugar due to its low glycemic load.

Is low-fat curd better for raita than regular curd?➤

Low-fat curd reduces calorie intake while still providing protein, calcium, and probiotics, making it ideal for healthy raita.

How long can homemade vegetable raita stay fresh in the fridge?➤

Vegetable raita stays fresh for up to 24 hours when stored in an airtight container in the refrigerator.

Can vegetable raita help in digestion and gut health?➤

Yes, curd contains probiotics that support gut health, while vegetables add fiber to improve digestion.

How do you make thick and creamy raita without adding cream?➤

Use thick homemade curd, strain excess whey if needed, and whisk well for a naturally creamy texture.

Can vegetable raita be eaten for dinner during weight loss?➤

Yes, vegetable raita is light, cooling, and filling, making it suitable for dinner during weight loss.

What spices taste best in vegetable raita?➤

Roasted cumin powder, black pepper, salt, and a pinch of chaat masala enhance flavor without adding calories.

Can I make vegetable raita without onion?➤

Yes, you can skip onion and use cucumber, carrot, tomato, or bottle gourd for a mild and refreshing raita.

Final Thought

Vegetable raita made with low-fat curd is a beautiful reminder that healthy food doesn’t have to be complicated or boring. Sometimes, the simplest dishes are the ones that truly nourish both the body and the soul. This raita fits effortlessly into everyday life whether you’re trying to eat lighter, improve digestion, or simply balance out a hearty Indian meal.

What makes this vegetable raita so special is its honesty. There are no heavy spices, no frying, and no unnecessary additions just fresh vegetables, cooling curd, and gentle seasoning that lets each ingredient shine. It’s the kind of food you can eat daily without guilt, without boredom, and without feeling like you’re “on a diet.”

As chefs like Ranveer Brar often say, real Indian food is about balance, comfort, and care and this vegetable raita reflects exactly that philosophy. It cools the body, calms the stomach, and quietly supports better digestion and overall wellness. Whether you enjoy it with roti, rice, khichdi, pulao, or even on its own, it always feels light, refreshing, and satisfying.

If you’re looking for a side dish that’s quick to prepare, diet-friendly, and deeply comforting, this vegetable raita deserves a permanent place in your kitchen. It’s not just a recipe it’s a habit worth keeping.

Vegetable Raita

Prep Time

10 min

Cook Time

0 min

Total Time

10 min

Servings

2 servings

Cuisine

Indian

Category

Side Dish

⭐ Rating: 4.8 / 5 (210 reviews)

Ingredients

• 1 cup low-fat curd (well whisked)
• 1/2 cup cucumber, finely chopped
• 1/4 cup carrot, grated
• 1/4 cup tomato, deseeded & chopped
• 1 tbsp coriander leaves, chopped
• 1/4 tsp roasted cumin powder
• 1/4 tsp black salt
• Salt to taste

Instructions

1. Whisk the curd until smooth and lump-free.
2. Add cucumber, carrot, tomato, and coriander leaves.
3. Mix in roasted cumin powder, black salt, and regular salt.
4. Stir gently until well combined.
5. Serve chilled as a refreshing side dish.