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mint cucumber raita in a white bowl
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4.67 from 6 votes

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
Total Time10 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 71kcal

Equipment

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

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
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