A wonderfully refreshing yogurt sauce that is the perfect accompaniment to spicy Indian dishes, cucumber raita is so simple to make yet so deliciously effective.
With only a handful of ingredients, including chopped cucumbers, yogurt and spices, this creamy raita is a pure delight.
Why you'll love this cucumber raita recipe
- This yogurt dip is excellent when paired with all kinds of different Indian food
- Indian raita is so easy to make, with only a few ingredients needed
- You can adapt this cucumber raita recipe to your tastes
- You can make a big batch and store it for a few different Indian meals
Equipment needed for this recipe
There are a few key items you'll need for this raita recipe:
- Mixing bowl – a mixing bowl is needed to make this easy raita recipe
- Spice grinder – freshly ground cumin takes this dish to a whole new level
- You need cucumber, yogurt, mint, garlic, ground cumin and fresh mint for this recipe.
- Halve the cucumber and remove the seeds.
- Place the mint in the food processor and blend until finely chopped.
- Add the cucumber pieces.
- Finely chop the cucumber.
- Add the herby cucumber mixture to a larger bowl and add the rest of the ingredients.
- Mix well and serve. Enjoy!
Popular substitutions
- Cucumber: Substitute with grated zucchini or chopped celery for a different texture and flavor. You can even use the likes of apple and make this a fruit raita.
- Yogurt: Substitute with Greek yogurt for a thicker consistency or dairy-free yogurt for a vegan option.
- Garlic: If fresh garlic isn't available, substitute with a pinch of garlic powder or omit it for a milder flavor.
- Cumin: Substitute with ground coriander for a slightly different but earthy flavor. Alternatively, use a pinch of curry powder for a more complex taste.
- Mint Leaves: For a different herbal note, substitute fresh cilantro or dill, or use dried mint if fresh isn’t available (use about 1 teaspoon of dried mint).
- Cayenne Pepper: Substitute with ground black pepper for a milder heat or chili powder for a spicier kick.
Variations
- Use a vegan yogurt for a dairy free dip.
- Use grated cucumber in place of chopped cucumber if you prefer a finer texture.
- Add chaat masala for a spicier edge.
- Add chopped green chili pepper for extra heat.
- Add a drizzle of olive oil for a touch of extra richness.
- Add lime juice for a little extra sourness.
What to Serve with Cucumber Raita
Indian Main Dishes
- Chicken Tikka: The cooling effect of raita complements the spiciness of Indian meal options like Chicken Tikka or other grilled meats.
- Biryani: To balance the rich and aromatic flavors, serve raita alongside biryani (chicken, lamb, or vegetable).
- Curry: Pair raita with various curries like butter chicken, rogan josh, or paneer tikka masala. The raita helps tone down the heat and adds a refreshing contrast.
Rice Dishes
- Jeera Rice: Cucumber raita perfectly accompanies simple rice dishes like jeera rice (cumin-flavored rice) or steamed basmati rice.
- Pulao: Serve raita with vegetable pulao or other rice pilafs for a balanced meal.
Flatbreads
- Naan or Roti: Enjoy raita with naan, roti, or paratha. The creamy texture complements the warm, soft bread.
- Stuffed Paratha: Pair with stuffed parathas (like aloo paratha or paneer paratha) for a cooling and creamy side.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Grilled or Tandoori Dishes
- Kebabs: Serve raita with kebabs, such as seekh kebabs or shami kebabs, to add a refreshing element.
- Tandoori Chicken: The raita balances the smoky flavors of tandoori chicken or other tandoori dishes.
Appetizers
- Pappadums: Raita is a great dip for crispy pappadums, offering a cooling effect.
- Samosas: Serve raita as a dipping sauce for samosas or pakoras, providing a refreshing contrast to the fried appetizers.
Salads
- As a Dressing: Use raita as a dressing for salads, particularly those with grilled vegetables or meats, for a flavorful twist.
Top tip
- Use freshly roasted cumin powder for maximum flavor
What is a raita?
It's a classic regular yogurt-based dip with vegetables and herbs in it.
It is perfect for cooling down and balancing out some of that spiciness of some Indian dishes. In my version, I have focused on just a single vegetable and thus made a refreshing cucumber raita with mint.
Raita is actually quite a versatile dressing that you can serve in a multitude of ways. It is a great addition to Indian starters, main courses, and even snacks.
Some raitas only have cucumbers in them. Others contain other vegetables and even fruit. I have tasted many raitas in my time, some of which even had corn and carrot slices in them.
There are many types of other raitas, including pineapple raita, tomato raita, onion raita, and boondi raita.
What is cucumber raita made of?
This classic Indian yogurt sauce is a blend of cucumber, yogurt, cumin, cayenne pepper and garlic. Sometimes other ingredients like lemon juice and fresh herbs like mint are added.
Who invented cucumber raita?
Raita emerged in the Indian subcontinent several hundred years ago.
Legend has it that the Hindu sage Narada Muni invented the dish as way to cool down hot and spicy meals.
What are the best cucumbers for a raita?
In my opinion, thin skinned cucumbers are the best type for this recipe.
How do you cut cucumber for raita?
It's best to grate cucumber for raita. That way, you'll get a better texture. You can also chop them for a chunky raita.
Is cucumber raita healthy?
Yes! It's a very healthy dip made with yogurt and served with many meals in India.
What is the difference between tzatziki and cucumber raita?
Tzatziki is a Greek dip that is always made with plain Greek yogurt and usually has the addition of olive oil. Raita, on the other hand, is thinner in consistency and normally has spices like cumin added into the mix.
How do you store cucumber raita?
Refrigeration
- Storage Time: Store the cucumber raita in an airtight container in the refrigerator.
- Shelf Life: It will stay fresh for up to 2 days.
- Stir Before Serving: The raita may release some liquid as it sits; simply stir it well before serving.
Freezing
Not Recommended: Freezing is not recommended for cucumber raita as the texture of the cucumber and yogurt will change significantly upon thawing. This will mean you'll end up with a watery and less appealing consistency.
More dips
Once you've made this delicious cucumber yogurt dip why not try making some of the following?
- Beet hummus – healthy, creamy and it tastes fantastic, appetizers just don’t get much better
- In-and-out-sauce – the classic American sauce
- Adobo sauce – smoky and sublime, this Mexican sauce is wonderful
- Vegan ranch dressing – make a big batch of this dressing and you’ll use it in so many different ways – as a sandwich dressing, a sauce, a dip – it’s so versatile!
📖 Recipe
Cucumber Raita Recipe
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
If you haven't heard of Indian raita, this is the time to explore! Cucumber raita is a delicious Indian dip that is both cooling and refreshing.
Ingredients
- 1 whole cucumber, washed, topped, and tailed
- 2 cups plain yogurt
- 1 garlic clove, peeled and crushed
- 1 teaspoon ground cumin
- 2 tablespoons fresh mint leaves, finely chopped
- salt, to taste
- cayenne pepper or freshly ground black pepper, to taste
Instructions
- Grate the cucumber, then place it in a sieve or cheesecloth to drain the excess water. Squeeze gently to remove as much liquid as possible.
- In a large bowl, combine the drained cucumber with the yogurt, garlic, and cumin. Stir until well mixed.
- Add salt and cayenne pepper (or black pepper) to taste. Adjust the seasoning as necessary.
- Gently fold in the chopped mint leaves or sprinkle them on top as a garnish before serving.
- Serve chilled as a side dish with Chicken Tikka or other Indian meals or as a refreshing dip with pappadums.
- Prep Time: 10 minutes
- Category: Side Dish
- Method: Chill
- Cuisine: Indian
Nutrition
- Serving Size:
- Calories: 103
- Sugar: 4.7 g
- Sodium: 35.5 mg
- Fat: 4.9 g
- Saturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 6.1 g
- Fiber: 0.4 g
- Protein: 9 g
- Cholesterol: 12.4 mg
Raja Shah
good raita <3
Ella Grace
I found this raita superb. Made it last night!
Rebecca
Great tasting and easy recipe, thank you!
michelle
You're welcome!
Suzanne
I have never made this before, it sounds amazing!
michelle
🙂
Noreen
A firm favourite in our household is a very simple cucumber raita. Using half a pot of Greek yoghurt...grate half a cucumber over a tea towel and squeeze out the excess moisture. Beat the yoghurt with a fork and add the grated cucumber, mix and set aside. Put 2 teaspoons of whole cumin seeds into a hot, dry pan. Dry fry them until they release an aroma...don't burn them. Dump the cooked cumin into the yoghurt and cucumber and stir. Grind a little pink Himalayan salt over the raita. Eat with everything!
michelle
LOVELY! Thanks for sharing!