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
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
Cucumber Raita
Equipment
Recipe Video
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
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
- 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
Edith Tsacle says
I made this today and it was delicious! Thank you!