Cucumber Raita Recipe: A Refreshing Indian Yogurt Delight
Cucumber raita is a classic Indian side dish made with yogurt, fresh cucumber, herbs, and spices.
It’s cooling, creamy, and the perfect accompaniment to spicy Indian meals like biryani, curries, or kebabs.
Cucumber Raita easy Recipe
Raita is a traditional Indian condiment made with yogurt (dahi) as a base, combined with vegetables, fruits, or herbs.
Cucumber raita is one of the most popular versions, known for its cooling properties and digestive benefits.
It’s often served alongside hot and spicy dishes to balance flavors and soothe the palate.
Though often compared to tzatziki, its Mediterranean cousin, raita stands out with its own unique blend of spices and regional flair.
Cucumber Raita vs Tzatziki: What’s the Difference?
At first glance, cucumber raita and tzatziki may seem almost identical—they both feature yogurt and cucumber, after all.
But they are quite different in terms of origin, flavor, and ingredients:
- Origin: Tzatziki comes from Greece, and variations of it are found throughout the Mediterranean and Middle East—like the Iranian mast-o-khiar. Raita, on the other hand, hails from India and is deeply rooted in its cuisine.
- Herbs Used: Tzatziki is usually flavored with dill, mint, or parsley. Raita may include mint as well, but often features coriander (cilantro) for an earthy, Indian touch.
- Spices: One of the key differences is spice. Raita often includes ground cumin, cayenne pepper, or ginger—adding a subtle heat and complexity that tzatziki doesn’t have.
While tzatziki is delicious, cucumber raita brings a distinctively Indian twist that makes it uniquely flavorful and versatile.
Ingredients for Cucumber Raita (With Detailed Notes)
To make a refreshing and authentic cucumber raita at home, you’ll need the following ingredients. Each one adds a unique flavor and purpose to the dish:
- 2 cups Greek yogurt (or plain Indian curd) : Greek yogurt gives the raita a thick, creamy texture and is packed with protein. You can also use plain Indian curd (dahi) for a more traditional taste.
- 1 cucumber : Cucumber is the star ingredient—cooling, hydrating, and slightly crunchy. Peel, de-seed, and grate it for the best texture in your raita.
- 1 small onion : Finely chopped onion adds a mild sharpness and crunch that complements the creaminess of the yogurt.
- 1 garlic clove : Crushed or minced garlic adds a subtle punch of flavor. It’s optional but recommended for depth.
- Juice of half a lemon : A splash of fresh lemon juice adds brightness and balances the creaminess with a bit of acidity.
- ½ bunch of fresh mint leaves : Mint provides a cooling, aromatic freshness that’s essential in a cucumber raita. Finely chop or chiffonade the leaves.
- 1 teaspoon ground cumin : Earthy and warm, ground cumin adds a classic Indian flavor. For extra depth, you can dry roast the cumin before adding it.
- Salt to taste : Essential for enhancing all the other flavors. Start with a pinch and adjust to your preference.
How to Make Cucumber Raita at Home : Step-by-Step Instructions
Step 1: Prepare the Cucumber
- Wash and peel the cucumber. Slice it in half lengthwise, scoop out the seeds, and grate it using a coarse grater.
- Place the grated cucumber in a sieve or clean cloth and let it drain for at least 30 minutes. This helps avoid watering down your raita.
Step 2: Chop the Herbs and Aromatics
- Finely chop the fresh mint leaves.
- Peel and crush the garlic clove, and finely dice the onion.
Step 3: Mix the Ingredients
- In a large bowl, combine the drained cucumber, chopped mint, lemon juice, cumin powder, garlic, and onion.
- Add the yogurt and gently mix everything together until well combined.
Step 4: Season to Taste
- Add salt to taste. If you prefer a spicier raita, you can also sprinkle a pinch of cayenne or black pepper.
Variations You Can Try
Raita is highly customizable. Depending on your preferences or the dish you’re pairing it with, here are a few ideas:
- Add a kick with cayenne pepper, black salt, or grated ginger.
- Use different herbs like cilantro or even curry leaves for a more regional touch.
- Switch the veggies by adding grated carrot, beetroot, or even chopped tomatoes.
When to Serve Cucumber Raita
Cucumber raita is traditionally served as a side dish, especially with:
- Spicy biryanis and pulaos
- Tandoori dishes and kebabs
- Curries and dal
- Or even as a refreshing dip with naan or pita bread
Health Benefits of Cucumber Raita
Raita is not just delicious—it’s also good for you:
- Cooling effect: Helps reduce body heat, especially in hot weather or after spicy meals.
- Digestive aid: Cumin and mint can help improve digestion.
- Protein-rich: Thanks to the yogurt base, it’s a great source of protein and probiotics.
Other recipes to try
Creamy Cucumber Raita Recipe – A Cool & Refreshing Indian Yogurt Side Dish
Ingredients
- 2 cups Greek yogurt or plain Indian curd
- 1 cucumber
- 1 small onion
- 1 garlic clove
- Juice of half a lemon
- ½ bunch of fresh mint leaves
- 1 teaspoon ground cumin
- Salt to taste
Instructions
- Wash and peel the cucumber. Slice it in half lengthwise, scoop out the seeds, and grate it using a coarse grater.
- Place the grated cucumber in a sieve or clean cloth and let it drain for at least 30 minutes. This helps avoid watering down your raita.
- Finely chop the fresh mint leaves. Peel and crush the garlic clove, and finely dice the onion.
- In a large bowl, combine the drained cucumber, chopped mint, lemon juice, cumin powder, garlic, and onion.
- Add the yogurt and gently mix everything together until well combined.
- Add salt to taste. If you prefer a spicier raita, you can also sprinkle a pinch of cayenne or black pepper.
