Cucumber Raita (2024)

Published: Jan 10, 2023 · Modified: Dec 12, 2023 by Archana Mundhe · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 1 Comment

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Cooling cucumber raita is a must-have accompaniment to spicy Indian dishes. With finely grated piles of cool crispy cucumbers dunked in creamy yogurt and a hint of garlic and cumin this is a must-try recipe.

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What is Raita
Cooling Cucumber Raita
Ingredients for Raita
How to Make Cucumber Raita
How to Serve Raita
Storing
Tips and Variations
More Indian Side Dishes
Recipe

What is Raita

Raita is a yogurt-based gluten-free side dish served with Indian meals and is similar to Tzatziki, a Greek yogurt side dish. Cooling raita complements spicy Indian foods such as curries, vegetables, dals, and biryanis. The main ingredients for raita include yogurt, veggies or fruit, and herbs. With just a handful of ingredients, most raitas require no cooking and can be put together in under ten minutes.

There are many different types of raita such as boondi raita, tomato-onion raita, and pineapple raita, just to name a few. I have shared my signature beet raita and pumpkin raita and I am excited to add this cooling cucumber raita to that list.

Cooling Cucumber Raita

Cucumber raita is the most made raita in my home as it's quick, needs no cooking and the whole family loves it. Cucumber also known as Kakdi or Kheera in India not only keeps you hydrated but also helps with digestion. Although garlic is not added to the traditional recipe, I love it as it adds a hint of umami flavor. Also in India raita is made with plain yogurt, but I love it with greek yogurt as makes the raita more creamy, adds more protein, and greek yogurt is readily available in the US.

Ingredients for Raita

Cucumbers - I love Persian cucumbers to make raita as they do not have too many seeds in them. You can also use English cucumbers or any other types that you may have
Yogurt - Plain full-fat yogurt is usually added but I like to add greek yogurt to cucumber raita to make it creamy and thick
Garlic - Optional ingredient, but adds a nice kick and flavor to cucumber raita
Ground Cumin - Adds earthy touch to the raita

How to Make Cucumber Raita

Peel the cucumbers and trim the top and bottom ends
Grate the cucumbers and garlic clove and add to a medium serving bowl
Add yogurt, salt, and ground cumin
Mix well and garnish with cilantro

How to Serve Raita

Serve cucumber raita with roti, parathas, and vegetarian curries like aloo gobhi, masala baingan, paneer makhani, or dum aloo. I also love to pair this raita with Biryani, Pulao, or Dal and Rice. If you are on a low-carb diet, this cucumber raita makes for a perfect pairing with cauliflower rice chicken biryani.

Storing

Cucumber raita can be refrigerated for up to a day. To make ahead, mix the yogurt with the spices in teh serving bowl and refrigerate. Refrigerate the grated cucumber and cilantro separately. Add cucumbers to the yogurt just before serving. This will prevent the raita from being too watery. You can also squeeze out any excess liquids from the cucumbers. Note: Dicing the cucumbers instead of grating them releases fewer liquids.

Tips and Variations

In this recipe, I have grated the cucumbers but you can also dice them
Instead of cilantro add chopped mint to make mint cucumber raita
You can skip the garlic and add a teaspoon of sugar if you like
Greek yogurt or plain full-fat yogurt work best for creamy raita. You can also use low-fat yogurt if that is what you have on hand
Add Green chili or red chili powder for some heat if you like. I prefer skipping it as most Indian main dishes will have spices and chili for the heat.
If you are on a vegan diet, use vegan yogurt

More Indian Side Dishes

Recipe

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Cucumber Raita

Finely grated cool crispy cucumbers dunked in creamy yogurt, a hint of garlic & cumin this raita is a perfect accompaniment with Indian food

Prep Time10 minutes minutes

Total Time10 minutes minutes

Course: Side Dish

Cuisine: Indian

Servings: 4

Calories: 71kcal

Author: Archana Mundhe

Equipment

box grater

Ingredients

▢ 2 cups Greek Yogurt
▢ ½ teaspoon fine sea salt
▢ 4 small Persian Cucumbers
▢ 1 garlic clove
▢ ¼ teaspoon ground cumin
▢ ¼ cup chopped cilantro garnish

Instructions

Peel the cucumbers and trim the top and bottom ends
Grate the cucumbers and garlic clove and add to a medium serving bowl
Add yogurt, salt and ground cumin
Mix well and garnish with cilantro

Video

Notes

Cucumbers - De-seeded English cucumbers can be used instead of Persian cucumbers
Yogurt - Plain yogurt be used instead of Greek yogurt. Squeeze out some of the excess moisture from the cucumbers to make teh raita thick and creamy
Salt - 1 teaspoon of Kosher Salt can be used in place of sea salt

Variations

In this recipe, I have grated the cucumbers but you can also dice them
Instead of cilantro add chopped mint to make mint cucumber raita
You can skip the garlic and add a teaspoon of sugar if you like
Greek yogurt or plain full-fat yogurt work best for creamy raita. You can also use low-fat yogurt if that is what you have on hand
Green chili or red chili powder can also be added for some heat if you like. I prefer skipping it as most Indian main dishes will have spices and chili for the heat.
If you are on a vegan diet, use vegan yogurt