Easy Raita Recipe with Cucumber - the perfect side for an Indian meal (2024)

Published on by Helen Best-Shaw 10 Comments
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This simple raita recipe for the classic Indian yogurt sauce is the perfect complement to starters, street food and curries.

Refreshing and cooling with mint and cucumber, it can be mixed up in minutes. Perfect for balancing the hottest Indian dishes.

Easy Raita Recipe with Cucumber - the perfect side for an Indian meal (1)

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Cucumber Raita

No Indian meal would be complete without a selection of simple side dishes. It is something that is easy to forget at home, but the little touches really make a meal special.

Most Indian restaurants in the UK will bring you raita, pickles and an onion and tomato salad with poppadoms at the start of the meal.

We love grazing on these while we choose what to eat. It’s the little things that make a meal special, and I’ll usually make a dish of raita whenever I make (or order in) a curry.

At its simplest, raita (pronounced rye-ta) is a dish of yogurt with a touch of spice or herbs, but it can have any number of vegetables (even fruit) or other ingredients stirred into it. There are as many variations as there are cooks!

It is also delicious drizzled over tandoori dishes, with dry and deep fried nibbles such as pakoras, samosas and chaat, or on rice dishes, such as a biryani.

Cucumber raita is a cooling dish. The fat in the yogurt will dissolve the hot capsaicin from a dish filled with chilli and cool your palate. (Capsaicin will also dissolve in alcohol, which is why a gulp of beer is far more effective than water when a curry turns out to be hotter than you expected.)

My raita recipe is perfect to serve with a curry, or as a dip with poppadoms or tortilla chips, or as in the picture below with pilau rice and chickpea curry.

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What is the difference between raita and tzatziki?

While both these dips are yogurt based and made with cucumber, there are some key differences:

  • Tzatziki is far thicker and made with Greek yogurt, which is thicker and creamier than the natural yogurt or dahi used in recipes for raita.
  • Tzatziki will often have garlic and Mediterranean herbs such as oregano or thyme added. It is frequently served with a drizzle of olive oil.
  • Raita is far thinner, and will sometimes be sweetened.

What are the Ingredients for Raita?

Easy Raita Recipe with Cucumber - the perfect side for an Indian meal (3)

Plain yogurt – I use a full fat yogurt because you need the fat to dissolve the hot capsaicin for the full cooling effect.

Cucumber – coarsely grated

Mint – ordinary fresh garden mint

Salt – a pinch of salt will bring out the flavour of the cucumber and the yogurt

Optional

Spices –you can add a little cumin or chilli

Raita Recipe Step-by-Step

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First, gather your ingredients.

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Step one – Cut the cucumber in half lengthwise. Then use a teaspoon to scoop out the seeds, which should be discarded. If you want, you can also peel the cucumber, but I like to see the green colour in the raita.

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Step two – Coarsely grate the cucumber.

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Step three – Give the cucumber a squeeze to get rid of the liquid. You can do this in your hands, or wrap it in a muslin cloth.

If your yogurt is thin, give the cucumber more of a squeeze; with a thicker yogurt you should be a bit more gentle. You want your raita to be runny, but not liquid.

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Step four – Strip the mint leaves from the stalks. Reserve a few leaves for garnish and finely chop the rest.

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Step five – Mix everything together. Check the seasoning and add a little more salt if needed. Ideally, allow stand for at least 20 minutes to let all the favours develop and mingle.

Homemade Raita Recipe: Hints, Tips & Variations

  • Make the raita at least 20 minutes (ideally 2–3 hours) in advance if you can. It will keep covered in the fridge for 2–3 days. Give it a good stir before serving, as the salt will draw more liquid from the cucumber.
  • I do not recommend freezing. Both the cucumber and yogurt will lose all their texture, and split. Instead, use leftover cucumber raita as a dip with flat breads or as a dressing on a herb salad.
  • Vary the herbs. With a rich, complex curry, I like a simple side dish. The mix of yogurt, cucumber and mint is usually enough for my taste buds, but I also like swapping the mint for fresh coriander (cilantro leaves).
  • Add a touch of spice. A pinch of cumin is a popular addition. I like to use cumin seeds, lightly toasted in a mini frying pan and freshly ground. Of course, ground cumin from a jar is also fine.

Easy Raita Recipe with Cucumber - the perfect side for an Indian meal (10)

Onion Raita

  • Make the raita as above but add about a tablespoon of finely chopped onion or a few chopped spring onions.

Hot Raita

  • Add finely chopped green chilli to taste (discard the membranes and seeds for less heat).

Leftovers?

If you have any leftover raita serve as a dip with homemade tortilla chips, crudities or melba toast.

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4.91 from 10 votes

Easy Homemade Raita

This simple raita recipe for the classic Indian yogurt sauce is the perfect complement to starters, street food and curries. Refreshing and cooling with mint and cucumber, it can be mixed up in minutes. Perfect for balancing the hottest Indian dishes.

Servings: 4

Author: Helen Best-Shaw

Ingredients

  • ½ cucumber
  • 1 cup natural yogurt (240b, full fat)
  • 1 tbsp fresh mint
  • pinch salt

Optional

  • ¼ tsp ground cumin
  • 1 tbsp fresh coriander leaf (cilantro)
  • ½ hot green chilli (finely chopped)

Instructions

  • Cut the cucumber in half lengthwise, scoop out the seeds with a teaspoon and discard. If you want to, you can also peel the cucumber.

  • Grate the cucumber.

  • Give the grated cucumber a gentle squeeze, either in your hands, or by wrapping in a muslin cloth.

  • Strip the mint leaves from the stalks, reserving a few for garnish, and finely chop.

  • Mix the grated cucumber, mint, yogurt and salt together. Allow to stand for at least 20 minutes, 2–3 hours if possible.

  • Stir, garnish with the reserved mint leaves and serve at room temperature.

Notes

  • Make the raita at least 20 minutes (ideally 2–3 hours) in advance if you can. It will keep covered in the fridge for 2–3 days. Give it a good stir before serving, as the salt will draw more liquid from the cucumber.
  • I do not recommend freezing. Both the cucumber and yogurt will lose all their texture, and split. Instead, use leftover cucumber raita as a dip with flat breads or as a dressing on a herb salad.
  • Vary the herbs. With a rich, complex curry, I like a simple side dish. The mix of yogurt, cucumber and mint is usually enough for my taste buds, but I also like swapping the mint for fresh coriander (cilantro leaves).
  • Add a touch of spice. A pinch of cumin is a popular addition. I like to use cumin seeds, lightly toasted in a mini frying pan and freshly ground. Of course, ground cumin from a jar is also fine.

Nutritional Information

  • This recipe is 2 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Easy Homemade Raita

Amount Per Serving

Calories 43Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 8mg3%

Sodium 29mg1%

Potassium 146mg4%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 3g3%

Protein 2g4%

Vitamin A 105IU2%

Vitamin C 2mg2%

Calcium 79mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Easy Raita Recipe with Cucumber - the perfect side for an Indian meal (2024)

FAQs

What do Indians eat raita with? ›

Raita is the savory yogurt condiment that's served alongside everything—from Pakistani lamb biryani to Bengali shami kebabs and South Indian okra stir-fry. The tangy yogurt side offers a refreshing contrast and cooling reprieve from all the heavily spiced dishes.

What is cucumber raita made of? ›

Cucumber Raita also known as Indian Cucumber Yogurt Sauce is a simple side dish made by mixing grated or chopped cucumbers with thick yogurt/Greek yogurt, salt and ground cumin. Sometimes ground black pepper, coriander leaves and mint leaves are also used.

What goes well with raita? ›

Serve raita with biryani, pulao, kebabs or any Indian meal. Looking for a coolant after a flaming spice lunch? Nothing beats the heat from a mouth burning dish, like a raita.

What is raita called in English? ›

Raita is also sometimes simply called dahi, or "sourmilk", after its main ingredient, particularly in South African Indian cuisine.

Is cucumber raita healthy? ›

Cucumber Raita

This 'cooling veggie' has a detoxifying and cleansing effect on the overall health. Its hydrating properties can provide with a lot of health benefits, including weight loss. It has zero fat and low calories.

Should raita be thick or thin? ›

Raita Should Be Thin

Unlike the thick yogurt-based dip that a raita is often thought to be, an Indian raita is more liquidy. It's made with fresh yogurt or curd that hasn't rested in the refrigerator for too long, or that hasn't been strained like Greek yogurt.

How long does raita keep in the fridge? ›

Serve right away or store in the refrigerator for 3 to 5 days.

How do you thicken cucumber raita? ›

How do you thicken raita? You can either use Greek yogurt, which will give you a thicker consistency, or strain the yogurt before using, in a muslin cloth so that the excess water gets drained out.

Why do Indians rub cucumber together? ›

I grew up in India and every time we cut cucumbers we had to cut off the ends and sprinkle it with salt and rub it. It brought out a white sticky sap. You are supposed to cut that off and rinse the cucumber. Voila the bitterness is gone!

Can you eat raita on its own? ›

Raita can also be deployed beyond Indian cuisine. You can eat it by itself as a savory yogurt snack; you can use it as a marinade for chicken; you can serve it as a side or topping to any hearty dish in need of a light accompaniment—lamb chops, fried things, stuffed breads, roasted vegetables.

Can we eat cucumber raita at night? ›

Cucumber can be consumed at any time of the day or night as it helps to balance all the three doshas and helps to maintain the water content of the body. If you have weak or poor digestion then you must avoid taking at night because Cucumber seeds are heavy to digest.

Is raita good for dinner? ›

According to Ayurveda curd is known to cause Kapha. Kapha is the reason behind mucus generation which is predominant in the night time. So as per Ayurveda, curd should be avoided at night.

Can you eat raita at night? ›

It is ok to consume curd at night. However, if you have any digestive issues, eating curd at night may cause discomfort or indigestion. This is because it is a dairy product rich in fat and protein, which can be difficult to digest at this time of the day when your metabolism may also be low.

What do Indians eat yogurt with? ›

Some of the most popular Indian yogurt recipes include lassi, a creamy drink made with yogurt, water, and spices; raita, a chilled yogurt-based salad often served as an accompaniment to curries; kulfi, an Indian ice cream made with thickened milk and flavored with cardamom and saffron; shrikhand, a sweet yogurt-based ...

Do you eat raita with a spoon? ›

You can eat from small cups before or during the meal, or just place a large spoonful directly on your plate.

Do you eat raita with biryani? ›

Biryani, a fragrant rice dish cooked with aromatic spices and tender meat or vegetables, can be paired with a cooling raita.

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