Cucumber Raita
This vibrant Indian Cucumber Raita is a cooling and creamy yogurt-based condiment, perfect for balancing the heat of spicy curries or as a refreshing side dish. Finely grated cucumber and aromatic fresh herbs are swirled into plain yogurt, seasoned with a touch of cumin and black salt, offering a delightful contrast of textures and flavors.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 109 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 2.5 cupplain yogurt, full-fat or low-fat
- 1 pcscucumber, grated and squeezed dry
- 0.25 pcsred onion, finely chopped(optional)
- 0.5 pcsgreen chili, finely chopped(optional)
- 2 tbspfresh mint, finely chopped(optional)
- 2 tbspfresh cilantro, finely chopped(optional)
- 0.5 tspcumin powder, roasted
- 0.25 tspblack salt(optional)
- 0.5 tspsalt
Equipment
Mixing bowl · Box grater · Clean kitchen towel · Chef's knife · Cutting board · Measuring spoons
The method
Step by step
- 1
Wash and peel the cucumber, then grate it finely using the large holes of a box grater or a food processor fitted with a grating disc.
About 2 min
Cook’s note: Peeling the cucumber is optional but can improve the texture of the raita, especially if the skin is thick or waxy.
- 2
Place the grated cucumber into a clean kitchen towel or several layers of paper towels.
- 3
Gather the edges of the towel and firmly squeeze out as much excess water as possible from the cucumber.
About 3 min
Cook’s note: This crucial step prevents the raita from becoming watery and ensures a thick, creamy consistency. You should be surprised by how much liquid comes out!
- 4
Finely dice the red onion (if using) and thinly slice the green chili (if using), removing seeds for less heat if desired.
About 2 min
Cook’s note: For a milder flavor, soak the diced red onion in cold water for 5-10 minutes, then drain thoroughly before adding to the raita.
- 5
Roughly chop the fresh mint and cilantro leaves.
About 1 min
Cook’s note: Use only the leaves for the best flavor and texture; discard the stems.
- 6
In a medium mixing bowl, combine the plain yogurt, squeezed grated cucumber, diced red onion, sliced green chili, chopped fresh mint, and chopped fresh cilantro.
About 1 min
Cook’s note: Ensure the yogurt is at room temperature for a few minutes before mixing, as it will combine more smoothly.
- 7
Add the cumin powder, black salt (if using), and regular salt to the mixture.
Cook’s note: Black salt (kala namak) adds a unique, slightly sulfuric, tangy flavor that is characteristic of Indian raita. If you don't have it, increase the regular salt slightly.
- 8
Stir all the ingredients together thoroughly until well combined and the spices are evenly distributed.
About 1 min
Cook’s note: Use a whisk or a spoon to ensure there are no lumps of yogurt and everything is incorporated.
- 9
Cover the bowl tightly with plastic wrap or a lid and refrigerate the raita for at least 15 minutes.
About 15 min
Cook’s note: Chilling allows the flavors to meld and deepen, resulting in a more harmonious and refreshing taste.
- 10
Before serving, give the raita a final stir and taste, adjusting salt if necessary.
- 11
Serve chilled as a cooling side dish or condiment alongside your favorite Indian meals.
Cook’s note: Garnish with a sprinkle of paprika or a fresh mint sprig for an appealing presentation.
Per serving
Nutrition
- Calories
- 109.2kcal
- Protein
- 6.1g
- Carbs
- 10.4g
- Fat
- 5.3g
- Fibre
- 0.7g
- Sugar
- 8.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This versatile raita pairs beautifully with rich curries like Chicken Tikka Masala or Lamb Rogan Josh, biryanis, or even simple lentil dals. For a variation, try adding a pinch of red chili powder for a subtle kick, or a small amount of finely grated ginger for an aromatic twist. It's also delicious as a dip for pita bread or vegetable sticks.
Store leftover Cucumber Raita in an airtight container in the refrigerator.
Raita is best served chilled and does not require reheating. If it thickens too much in the fridge, you can stir in a tablespoon or two of cold water or milk to reach the desired consistency.