Yogurt-Cucumber Raita

Name: Yogurt-Cucumber Raita
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup yogurt (thick, full-fat, whisked smooth); 1 pcs cucumber (medium, peeled and grated); 1 pinch cumin powder (roasted, for garnish); 1 pinch red chili powder; 1 pinch black salt; 1 pinch salt; 2 tbsp coriander leaves (finely chopped, for garnish); 1 tbsp mint leaves (finely chopped, for garnish)

RATING

0.0/5

TASTE SCORE

9/10

Cool, creamy yogurt blended with crisp grated cucumber and a gentle tempering of cumin and fresh herbs. This classic North Indian raita is the perfect cooling companion to spicy curries, biryanis, and stuffed parathas, ready in just 10 minutes.

PREP

10m

COOK

SERVES

1 KATORI

90 cal

SERVINGS

INGREDIENTS

For 4 servings

2 cupyogurt · thick, full-fat, whisked smooth1 pcscucumber · medium, peeled and grated1 pinchcumin powder · roasted, for garnish1 pinchred chili powder1 pinchblack salt1 pinchsalt2 tbspcoriander leaves · finely chopped, for garnish1 tbspmint leaves · finely chopped, for garnish

NUTRITION · PER SERVING

CALORIES · 1 KATORI

Protein7g · 31%

Carbs11g · 49%

Fat2g · 20%

Fiber0g

Sugar10g

Saturated fat1g

Cholesterol7mg

Sodium160mg

Potassium412mg

Phosphorus196mg

How we calculate →

METHOD · 5 STEPS

prep · ~1 min
Whisk the yogurt until smooth.
Take yogurt in a mixing bowl. Whisk briskly until it turns smooth, creamy, and lump-free. Do not add water — the cucumber will release its own moisture.
TIPUse cold yogurt straight from the fridge for the most refreshing raita.
prep · ~2 min
Grate the cucumber.
Peel the cucumber and grate it using the large holes of a box grater. Squeeze the grated cucumber lightly between your palms to remove excess water, but do not squeeze it completely dry — a little moisture helps thin the raita naturally.
TIPIf the cucumber is very watery, squeeze out most of the liquid to prevent a thin, runny raita.
mix · ~1 min
Combine cucumber, salt, and spices with the yogurt.
Add the grated cucumber, black salt, regular salt, and red chili powder to the whisked yogurt. Stir gently until everything is evenly mixed.
temper · ~1 min
Roast and sprinkle cumin powder on top.
If your cumin powder is not already roasted, dry-roast a pinch in a small pan for 30 seconds until fragrant. Sprinkle the roasted cumin powder over the raita just before serving.
TIPRoasting cumin powder for even a few seconds unlocks a deep, warm aroma that defines a great raita.
garnish · ~1 min
Garnish with fresh coriander and mint.
Scatter the finely chopped coriander and mint leaves over the top. Serve immediately or chill for 10–15 minutes for the flavors to meld.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use full-fat yogurt for a creamier raita that won't separate as quickly.
2
Squeeze the grated cucumber gently — too dry and raita lacks moisture, too wet and it becomes watery.
3
Roast cumin powder just before adding for a nutty, smoky aroma that raw cumin lacks.
4
Chill the raita for 10–15 minutes after mixing to let flavors meld without losing its coolness.
5
Serve raita in a non-reactive bowl (ceramic or glass) to avoid any metallic taste from spices.
6
Make raita up to 4 hours ahead; stir gently before serving and add garnish fresh.

RECIPE VARIATIONS

Adapt it for your goals.

low fat

Low-fat

Replace full-fat yogurt with thick Greek yogurt or low-fat hung curd for a lighter version that still stays creamy, perfect for calorie-conscious meals.

herb forward

Herb-forward

Double the fresh mint and add a tablespoon of finely chopped dill or chives for a brighter, garden-fresh twist that pairs beautifully with grilled meats.

vegan

Vegan

Substitute yogurt with thick unsweetened coconut or cashew yogurt; add a teaspoon of lemon juice to mimic the tang, keeping it cooling and dairy-free.

spicy