Cucumber Yogurt Raita – A Refreshing Indian Side Dish
When it comes to Indian meals, nothing complements the rich, spicy flavors quite like a bowl of cool, creamy Cucumber Yogurt Raita. Whether you're enjoying a fiery biryani, a smoky tandoori platter, or just a simple dal-chawal combo, this humble side dish brings everything into perfect balance.
Today, I’m sharing my go-to recipe for cucumber raita — a staple in my kitchen that’s as easy to whip up as it is delicious.
What is Raita?
Raita is a traditional Indian condiment made with yogurt and usually mixed with vegetables, herbs, and spices. Think of it as India’s answer to tzatziki — light, creamy, and cooling. There are many variations of raita, but cucumber raita is one of the most classic and refreshing.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. You likely have most of these ingredients on hand already.
- 1 cup plain yogurt (Greek or regular works fine)
- 1 small cucumber, peeled and grated or finely chopped
- 1 small green chili, finely chopped (optional, for a hint of heat)
- 1 tablespoon chopped fresh cilantro or mint
- 1/2 teaspoon roasted cumin powder
- Salt to taste
- A pinch of black pepper (optional)
How to Make Cucumber Raita
Here’s how to bring it all together in just a few minutes:
Prep the cucumber:
2. Whisk the yogurt: In a mixing bowl, whisk the yogurt until smooth and creamy. If it's too thick, you can add a tablespoon of cold water or milk to loosen it a bit.
3. Add the goodies: Stir in the grated cucumber, chopped chili, and herbs. Mix well.
4. Season: Add salt, roasted cumin powder, and a pinch of black pepper. Give it one final mix.
Serving Suggestions
Cucumber raita is incredibly versatile. Here’s how you can enjoy it:
- Alongside biryani, pulao, or any spicy rice dish
- As a dip with naan, roti, or paratha
- A cooling contrast to grilled or roasted meats
- Or even just as a quick, light snack on its own!
Tips & Variations
- Use hung curd or thick Greek yogurt if you want a richer, creamier raita.
- Add a pinch of chaat masala for an extra burst of tangy flavor.
- Swap out cucumber for grated carrot, beetroot, or boondi (crisp chickpea flour puffs) for a fun twist.
Make Ahead & Storage
You can make raita a few hours in advance and keep it in the fridge. It tastes even better as the flavors sit. Just give it a stir before serving.
It stays fresh for up to 2 days, though it’s best enjoyed on the same day.
Conclusion
Simple, cooling, and packed with flavor — cucumber yogurt raita is one of those recipes you’ll come back to again and again. It’s proof that sometimes the simplest things are the most satisfying.
Have you tried making raita at home before? Let me know how it turned out or share your favorite variation in the comments below.
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