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A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
For 4 servings
Prepare the Cucumber (4 minutes)
Prepare the Yogurt Base (2 minutes)
Combine and Chill (4 minutes + chilling time)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
This north_indian recipe takes 10 minutes to prepare and yields 4 servings. At 90.06 calories per serving with 4.95g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Garnish and Serve
For extra flavor, heat 1 tsp of ghee or oil. Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, and a pinch of asafoetida (hing). Once they splutter, pour this tempering over the raita.
Incorporate finely chopped onions, deseeded tomatoes, or boiled and mashed potatoes for a more substantial vegetable raita.
Add a pinch of red chilli powder or finely chopped red chilli along with the green chilli for an extra kick of heat.
Add 1/2 teaspoon of finely minced garlic or garlic paste to the yogurt base for a pungent, savory twist.
The yogurt base is a natural source of probiotics, which are beneficial bacteria that support a healthy gut microbiome, improve digestion, and boost immunity.
Cucumber is over 95% water, making this raita incredibly hydrating. It has a natural cooling effect on the body, making it the perfect antidote to spicy foods and hot weather.
Spices like roasted cumin and herbs like mint are known for their digestive properties. They can help soothe the stomach, reduce bloating, and improve overall digestion.
Yes, Cucumber Raita is very healthy. It's a low-calorie side dish rich in probiotics from yogurt, which aids digestion. Cucumbers provide hydration and essential vitamins. It's a light and nutritious accompaniment to any meal.
One serving of this Cucumber Raita (about 1/2 cup or 151g) contains approximately 70-85 calories, depending on the type of yogurt used. Using low-fat yogurt will result in a lower calorie count.
The most common reason for watery raita is not squeezing enough water out of the grated cucumber. Cucumber has a very high water content, which leaches out over time and thins the yogurt. Squeezing it thoroughly is a critical step.
Absolutely. You can make a vegan version by substituting the dairy yogurt with a thick, unsweetened plant-based yogurt, such as coconut, cashew, or almond yogurt.
Cucumber Raita is best served fresh on the day it is made. You can store it in an airtight container in the refrigerator for up to 24 hours, but it may become slightly watery over time.
Yes, you can use a food processor with a grating attachment. However, be careful not to over-process it into a pulp. A box grater gives you better control over the texture.
This recipe goes great with these complete meals
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