Cucumber Greek Yogurt Raita
A cool, creamy raita made with thick Greek-style yogurt and crunchy grated cucumber. A refreshing Indian side dish that takes the edge off spicy curries and biryanis. Ready in just 10 minutes with a handful of simple pantry ingredients.
For 4 servings
- prep · ~3 min
Grate and squeeze the cucumber.
Peel the cucumber and grate it using the large holes of a box grater. Gather the grated cucumber in a clean kitchen towel or your hands and squeeze out as much water as possible. Discard the liquid — this prevents the raita from turning watery.
TIPSqueeze hard — any leftover moisture will thin the raita within minutes. - mix · ~1 min
Whisk the yogurt until smooth.
Add the thick Greek yogurt to a mixing bowl and whisk for 1 minute until smooth and creamy. You're looking for a silky, lump-free consistency.
- mix · ~1 min
Fold in the cucumber and season.
Add the squeezed grated cucumber, roasted cumin powder, black salt, salt, and chopped mint to the whisked yogurt. Gently fold everything together until evenly combined.
- rest · ~10 min
Chill for 10 minutes.
Cover the bowl and refrigerate for 10 minutes. This brief rest lets the flavors meld and the cumin bloom into the yogurt.
TIPMake this up to 2 hours ahead for deeper flavor — just hold the garnish until serving. - garnish · ~1 min
Garnish with coriander and chili powder.
Give the raita a gentle stir, then transfer to a serving bowl. Sprinkle fresh coriander leaves and a pinch of red chili powder on top.
- serve
Serve chilled alongside spicy mains.
Serve immediately as a cooling side with biryani, pulao, or any spicy curry. It also works as a dip for wedges or flatbreads.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Always squeeze the grated cucumber thoroughly to prevent a watery raita.
- 2Use full-fat Greek yogurt for the creamiest, most stable texture.
- 3Toast whole cumin seeds and grind fresh for a more aromatic cumin powder.
- 4Chill the raita for at least 10 minutes to let the flavors meld properly.
- 5Add a pinch of sugar if your yogurt tastes too tart for balance.
- 6Make the raita up to 2 hours ahead; hold the garnish until serving.
- 7Store leftover raita in an airtight container in the fridge for up to 2 days.
Adapt it for your goals.
Vegan
Substitute Greek yogurt with a thick, unsweetened plant-based yogurt (like coconut or soy) to make this raita dairy-free and vegan-friendly.
high proteinHigh-protein
Mix in 1/4 cup of roasted, crushed chickpeas or cooked quinoa for added protein and a subtle crunch.
low oilLow-oil
Skip the black salt and red chili powder to reduce sodium and spice, using only a pinch of regular salt and extra fresh herbs for flavor.
herbaceousHerbaceous
Add 1 tablespoon each of finely chopped fresh dill and chives for a brighter, more complex herbal note that pairs well with grilled meats.
spicySpicy
Stir in 1/2 teaspoon of finely chopped green chili or a dash of cayenne pepper for extra heat that cuts through rich curries.
Why this is on our healthy list.
Rich in Probiotics
Greek yogurt contains live active cultures that support gut health and digestion.
High in Protein
Greek yogurt provides a substantial amount of protein per serving, helping to keep you full and satisfied.
Low Calorie
With a base of yogurt and cucumber, this raita is a light, low-calorie accompaniment to spicy meals.
Hydrating Cucumber
Cucumber is high in water content, aiding hydration and adding a refreshing crunch without many calories.
Frequently asked questions
Yes, but regular yogurt is thinner; hang it in a cheesecloth for 1-2 hours to drain excess whey and achieve a thick consistency.
