Cooling Cucumber & Dill Raita
A light, soothing yogurt side dish packed with fresh cucumber and aromatic dill. This no-cook raita comes together in under 10 minutes and is the perfect cooling companion to spicy curries, biryanis, and pulao.
For 4 servings
- prep · ~1 min
Whisk the yogurt until smooth.
Add yogurt to a mixing bowl and whisk well until it is completely smooth and creamy — no lumps should remain.
TIPUse cold yogurt straight from the fridge for the most refreshing raita. - prep · ~2 min
Grate the cucumber and squeeze out excess water.
1.Peel the cucumber and grate it finely using a grater.2.Gather the grated cucumber in your hands and gently squeeze to remove excess water — discard the liquid.TIPSqueezing out the water is the secret to keeping the raita thick and creamy, not watery. - mix · ~1 min
Combine all ingredients.
1.Add the squeezed cucumber to the whisked yogurt.2.Add chopped dill, minced green chili, and salt.3.Mix everything together with a spoon until well combined. - garnish · ~1 min
Garnish with roasted cumin powder and a sprig of dill.
Transfer the raita to a serving bowl. Sprinkle a pinch of roasted cumin powder on top and place a small fresh dill sprig in the center.
TIPRoasted cumin powder adds an earthy, smoky aroma that balances the cool yogurt perfectly. - serve
Serve immediately or chill until ready.
This raita is best served cold. It can be enjoyed right away or refrigerated for up to 30 minutes to let the flavors meld.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold yogurt straight from the fridge for the most refreshing raita.
- 2Squeeze grated cucumber thoroughly to prevent a watery raita.
- 3Toast cumin seeds yourself and grind them for the freshest roasted cumin powder.
- 4Add green chili only if you want a mild heat; it can be omitted entirely.
- 5For best flavor, let the raita rest in the fridge for 10–15 minutes before serving.
- 6Stir just before serving, as some liquid may separate on standing.
- 7Make raita up to 4 hours ahead; keep covered and chilled.
Adapt it for your goals.
Spicy mint raita
Replace dill with 2 tablespoons of finely chopped fresh mint and add 1 extra minced green chili for a zesty, cooling raita that pairs beautifully with lamb or chicken curries.
vegan raitaVegan raita
Substitute the yogurt with a thick, unsweetened plant-based yogurt (coconut or soy works well) and proceed as written — perfect for dairy-free diets without sacrificing texture.
low oilLow-oil
Omit the green chili (if using) and use non-fat Greek yogurt instead of full-fat yogurt to reduce calories while keeping the raita thick and creamy.
onion & tomato raitaOnion & tomato raita
Fold in 1/4 cup finely chopped red onion and 1/4 cup deseeded, finely chopped tomato along with the cucumber for extra crunch and color.
Why this is on our healthy list.
Rich in Probiotics
Yogurt is a natural source of live cultures that promote a healthy gut microbiome and aid digestion.
Hydrating & Low-Calorie
Cucumber is over 95% water, making this raita a refreshing, low-calorie side dish that supports hydration.
Contains Anti-Inflammatory Compounds
Fresh dill provides flavonoids and essential oils that have anti-inflammatory properties, supporting overall wellness.
Good Source of Calcium
Yogurt is rich in calcium, which is essential for strong bones and teeth, as well as muscle function.
Frequently asked questions
Yes, you can prepare raita up to 4 hours in advance. Store it covered in the fridge, then stir briefly before serving to recombine any separated liquid.
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