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A cooling yogurt dip with grated cucumber, fresh herbs, and a hint of spice. It's the perfect side to balance spicy Indian meals and is ready in just 10 minutes.
For 4 servings
Prepare the cucumber: Wash, peel (or leave partially peeled), and grate the cucumber. Place the grated cucumber in a muslin cloth or between your palms and squeeze firmly to remove as much water as possible. This is a critical step to prevent a watery raita. Discard the water.
Prepare the yogurt base: In a medium-sized bowl, add the thick curd and whisk it vigorously for about 1 minute until it is completely smooth, creamy, and free of lumps.
Combine ingredients: Add the squeezed cucumber, finely chopped coriander leaves, mint leaves, and green chilli (if using) to the whisked yogurt.
Season and mix: Sprinkle in the roasted cumin powder, salt, kala namak, and sugar (if using). Stir everything together gently until all the ingredients are evenly distributed.
Chill and serve: Cover the bowl and refrigerate the raita for at least 20-30 minutes. This allows the flavors to meld together. Serve chilled as a refreshing side dish with biryani, pulao, kebabs, or any spicy Indian meal.
A cooling yogurt dip with grated cucumber, fresh herbs, and a hint of spice. It's the perfect side to balance spicy Indian meals and is ready in just 10 minutes.
This indian recipe takes 10 minutes to prepare and yields 4 servings. At 71.38 calories per serving with 3.87g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Heat 1 tsp of oil or ghee. Once hot, add 1/2 tsp mustard seeds, a pinch of asafoetida (hing), and 4-5 curry leaves. Let them splutter, then pour this tempering over the finished raita for an extra layer of flavor.
Soak 1/2 cup of plain boondi in warm water for 5 minutes, then gently squeeze out the excess water. Fold the soaked boondi into the raita just before serving for a crunchy texture.
Replace the cucumber with 1 small, finely chopped red onion for a pungent and crunchy variation.
Substitute the dairy yogurt with a thick, unsweetened plant-based yogurt such as coconut, soy, or almond yogurt.
Adapted versions of this recipe for specific dietary needs:
The yogurt base is a natural source of probiotics, which are beneficial bacteria that support a healthy gut microbiome, improve digestion, and can boost overall immunity.
Cucumber consists of over 95% water, making this raita incredibly hydrating. Its cooling properties help soothe the digestive system and balance the heat from spicy foods.
Yogurt is an excellent source of calcium, which is essential for maintaining strong bones and teeth, as well as proper muscle and nerve function.
One serving of this Cucumber Raita (approximately 1/2 cup or 125g) contains about 60-70 calories, primarily from the full-fat yogurt. It's a light and low-calorie side dish.
Yes, it is very healthy. The yogurt provides probiotics for gut health and calcium for bones, while the cucumber offers hydration and vitamins. It's a cooling, nutritious accompaniment to any meal.
The most common reasons for watery raita are not squeezing enough water out of the grated cucumber, or adding salt too far in advance, which draws moisture out of both the cucumber and the yogurt.
You can store it in an airtight container in the refrigerator for up to 2 days. Note that it may become slightly more watery over time. It's best enjoyed fresh or within 24 hours.
Absolutely. Simply replace the dairy curd with a thick, plain, unsweetened plant-based yogurt of your choice, such as coconut, almond, or soy yogurt.
Cucumber Raita is the perfect cooling contrast to spicy and rich Indian dishes. Serve it with Biryani, Pulao, Kebabs, Parathas, or any vegetable or meat curry.
This recipe goes great with these complete meals
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