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    Home » Indian

    Cucumber Raita

    Published: Jan 10, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · Leave a 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.

    cucumber raita in a white serving bowl
    Jump to:
    • 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 compliments 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 garnished with cilantro

    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
    ingredients to make cucumber 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
    photos one through four showing steps to make cucumber raita

    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

    • Beet Raita
    • Pumpkin Raita
    • Cucumber Koshimbir
    • Spicy Cabbage Salad

    Recipe

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    mint cucumber raita in a white bowl
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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 mins
    Total Time10 mins
    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 green 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

    Nutrition

    Calories: 71kcal | Carbohydrates: 6g | Protein: 11g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 329mg | Potassium: 234mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 132IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 0.3mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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    4 shares