Yogurt-Cucumber Raita
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat yogurt for a creamier raita that won't separate as quickly.
- 2Squeeze the grated cucumber gently — too dry and raita lacks moisture, too wet and it becomes watery.
- 3Roast cumin powder just before adding for a nutty, smoky aroma that raw cumin lacks.
- 4Chill the raita for 10–15 minutes after mixing to let flavors meld without losing its coolness.
- 5Serve raita in a non-reactive bowl (ceramic or glass) to avoid any metallic taste from spices.
- 6Make raita up to 4 hours ahead; stir gently before serving and add garnish fresh.
Adapt it for your goals.
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 forwardHerb-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.
veganVegan
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.
spicySpicy
Add ½ teaspoon finely chopped green chili or a pinch of extra red chili powder for a spicy kick that balances sweet cucumber and creamy yogurt.
crunchyCrunchy
Fold in 2 tablespoons finely chopped red onion and a tablespoon of pomegranate arils for pops of crunch and sweet-tart contrast.
Why this is on our healthy list.
Supports Gut Health
Full-fat yogurt provides live probiotics that aid digestion and balance gut flora, especially when paired with cumin's carminative properties.
Hydrating & Low-Calorie
Cucumbers are over 95% water, making this raita a refreshing, hydrating side that adds volume without many calories.
Rich in Bone-Supporting Minerals
Yogurt is an excellent source of calcium and phosphorus, essential for maintaining strong bones and teeth.
Antioxidant Boost from Herbs
Fresh coriander and mint supply flavonoids and vitamin C, offering anti-inflammatory and immune-supporting benefits.
Frequently asked questions
Cucumber releases more liquid over time. For best results, squeeze the grated cucumber well before mixing and serve raita within 4 hours.
