My two grandmother’s could not be more different. One has a PhD, was a career woman and takes pride in the fact that she ‘cant boil a kettle of water’. She is a connoisseur of fine food, but never enters the kitchen herself. My other grandmother works miracles in the kitchen. She can effortlessly turn out simmering pot after pot of the most delectable sambars, kuzhambus, rasams, poriyals, and kootus. She instilled in me a love for cooking; and not a week goes by when I’m not on the phone with my grandmother asking for recipes, techniques or clarifications. As different as they are from each other, both my grandmothers are remarkable women, and I continue to learn so much from them.
My grandmother (the non-cooking one!), grandfather, father and aunt. Late 1950s
When its too hot to cook, I always turn to this mixed vegetable raita. Its cool, refershing and there is no cooking involved. I am happy just eating a huge bowl of this for dinner. But this colorful raita will be a great accompaniment to and Indian dinner of rice, roti and curry.
Its easy to remember this recipe – just remember the 6 Cs- cucumber, capsicum, corn, carrot, curd, cherry tomato. Then add pomegranates. Thats it! I didnt use pomegranate seeds in this recipe because I couldnt find any; but I highly recommend you use them!
My grandmother adds salt to the raita only just before serving. If you add salt any sooner, it will draw out the moisture from the vegetables and make your raita watery. And make sure you let the raita sit in the fridge overnight, it tastes much better than eating it right away.
My Grandmother’s Multicolored Mixed Vegetable Raita Recipe
serves about 10 as a side dish
1 large seedless cucumber, the kind with the plastic wrap or 4 small cucumbers (about 3 cups when chopped)
3 medium carrots (about 1 1/2 cups when chopped)
1 small green pepper (about 1/2 cup when chopped)
1 small orange pepper (about 1/2 cup when chopped)
1 cup cherry tomatoes
2 cups drained canned sweet corn
1/2 cup pomegranate seeds (I didnt use, because I couldnt find them)
3 cups yogurt
salt
Peel the cucumber and carrots, and chop into very small pieces. Chop the peppers into tiny pieces as well. Cut each cherry tomato into 2 or 3 pieces. Mix all ingredients together in a large bowl, except salt. Place the raita in the fridge. Raita tastes better if it sits over night. Add salt just before serving and stir well. Serve chilled.
I too make veggie raita but never added corn.. Interesting.. will adopt this one ..By the way so colorful .. beautiful pictures. Nice to see thatha, paati…
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I usually get myself a similar mixture n add some chat masala. My hubby likes to cook it with tikka masala… But more than the meal I savour the pics! Definite LIKE!
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Your pictures, as always, are stunning… it just makes me smile when I see them because they are just so vibrant. This looks like such a refreshing dish.
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Wow! what pretty pictures.. Well! that’s nothing new to you.
Love all the popping colors of raita. Dahi kachumbar is my all time favorite too.
BTW I loved your work so much that I gave an award to you, although I don’t think I have authority but if you wish you can accept it over at my blog.
Thanks!
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Lovely colorful salad…pic looks too gud
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Beautiful pics….and a great recipe too!
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lots of veg, less curd, that’s how i made raita too
the colours are gorgeous and that moram.. such a beautiful prop!
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made alla *make
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So colorful, healthy and delicious! A wonderful post.
Cheers,
Rosa
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Looks very colourful and yum….
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Beautiful tribute to both ur Grand mothers sala …. Like the family pic in black and white.
Raita in any form is appreciated athome. Like this one as it has corn in it. Will try it soon sala
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I need a course on Food photography from you some day
Let me know if you are interested 
. How gorgeous!! I have tried photographing the grape tomatoes, but mine is not half as good as yours!!
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I need a course on Food photography from you some day
Let me know if you are interested 
. How gorgeous. I have tried photographing the grape tomatoes, but mine is not half as good as yours!!
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love the C’s
This kinda raita is a part of my everyday meal, almost, except I don’t follow the C but throw in whatever i have at home. Yes pomegranate goes in too when it is the season. now I am using the dried cranberries for the little hint of sweet and tart. Lovely post!
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love the colors .. soo vibrant
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This fresh, colorful mix sounds delicious for a raita!
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Such a beautifu colour full raita. Love the old pic you have posted, i don’t even have a pic of any grandparents, mom has it but i don’t think she will let it go
Only knew dads mom and she was not a good grnadmother at all.
When i see the relationship my daughter as with her grandmother i am like why i didn’t have like that.
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Oh my, this looks SO refreshing and delicious! Thank you for sharing it with us.
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PS If you have a trader joes near you they sell pomegranate seeds in the refrigerated section where they have the packaged fruits.
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This is summer in a bowl.
Thanks for sharing that family photo with us.
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I love raita and all other uses of yogurt in cooking, really. But raita in particular is always so refreshing in the summer. I love reading about your amazing grandmothers, which makes me think of mine who were also quite remarkable, raising large families through all sorts of turbulent times in China. Anyway, great dish and photos, and always love hearing more about you and your family
.
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Great looking colours. This is packed with vegies, I totally need this as I am bad and never cook or eat them.
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Your blog is so addictive sala…Im happy to have found you..We have similar grandmom’s…my maternal grandma was a gr8 cook and was the only one in my family other than me who baked cakes and cookies…dunno how she managed without an oven..while the other grandma was very spiritual and orthodox and my only cooking memories of her were upma and dosai…
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as usual liked the pics and the detailed explanation too!
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this looks so colourful
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Dear VB,
just read your mail with your grandmother’s rainbow coloured raita-and yet what really made me astonishingly curious and vibrate with your emotions is the fact that your grandmas were likes the ‘antipodes’.I am of the generation of your mother I think because I have 2 grandchildren and you are definitely my daughter’s age-group.
I am curious to know about your mother (the family photo is beautiful and nostalgic like photos of yore!)My mother was a pioneer in many aspects and many ways.My mother had a doctorate in Biochemistry, the first woman Science graduate from Delhi University, travelled abroad together with my father and also alone for research work.And in addition my mother I bet was one of the first to marry outside the ‘community’ and I with my siblings do feel richer for her courage and conviction!!!
Your cooking blog along with the numerous other young women does surprise me pleasantly but my heart and soul wonders with apprehension for the millions of people who are not within THE LOOP! I do hope the situation of our great land will improve and you young women will also think deeply and contribute in your own ways to their betterment!!!
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Is there a certain kind of yogurt you use? Or just plain non dairy kind?
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Sala @ Veggie Belly Reply:
September 16th, 2013 at 4:55 pm
Any kind of plain dairy yogurt.
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