This Cucumber Raita is a creamy and crunchy side made with seasoned yogurt and green cucumbers, that acts as a cooling accompaniment to many Indian meals. It's a popular Indian yogurt dip or sauce best served chilled.
I don't think there is any Indian household that doesn't have a recipe for raita. There's boondi raita, avocado raita and today I'm featuring my kids' favorite- Cucumber raita.
The beauty of the cucumber yogurt version is that you can serve it with just about anything. I like to think of this crunchy, zingy cucumber raita as the ultimate cooling condiment. 🙂
What is Raita? What is Cucumber Raita?
Raita is a popular Indian condiment made with plain yogurt that is seasoned with earthy and zingy spices, like cumin and chaat masala. The cooling elements of yogurt help balance out the heat from spices in most Indian entrees.
Cucumber raita is a variation of this popular Indian yogurt dip. It is made by mixing together freshly chopped cucumber (without seeds), cilantro and/or mint, yogurt (dahi), salt and mild spices.
Easy Cucumber Yogurt Dip in 10 Minutes!
Yogurt is a staple in daily diets of many Indians. It balances the heat and warmth of the Indian spices and in summer months, helps deal with the heat.
Here are some reasons to love it:
- Requires only 7 ingredients, most of which you probably already have on hand.
- It is both, creamy and crunchy, with a world of flavor!
- Provides a perfect cooling sensation to balance spicy Indian curries.
- It's extremely versatile and can be served as a condiment, sauce or dip.
Ingredients - Notes & Substitutions
Simply gather together cucumbers and yogurt, along with Indian spices, sugar, and fresh herbs. That's all there is to it.
- Cucumbers: I like using English, Persian or Pickling cucumbers for this recipe because I don't have to remove the seeds, nor do I have to peel them. They are also more crunchy in taste, which adds a great contrast to the creaminess of the yogurt. If a regular cucumber is all you have on hand, simply peel and remove the seeds.
- Yogurt: I use regular, plain, low-fat or full-fat yogurt. Greek yogurt can also be used if you prefer a thicker consistency.
- Indian Spices: Chaat masala is a spice blend that adds a zing, which compliments the cool yogurt. Roasted ground cumin, on the other hand, adds a wonderful earthiness and sweet aroma to the dip. If you can't find chaat masala, use 1/2 teaspoon lemon or lime juice instead. If you can't find roasted cumin powder, see notes to learn how to make it at home!
- Fresh Herbs: I like to use a combo of cilantro and mint since these two herbs compliment each other's flavor. Feel free to use all of one or the other for your own personalized flavor.
Cooking Tip: Depending on the tanginess of the yogurt, you can add a pinch of sugar, too. Sometimes I add a pinch of cayenne or paprika to it to give it a kick.
Step By Step Instructions for Cucumber Raita Recipe
This dip is as easy as 1, 2, 3, 4! Let's see how:
1. Prep Cucumber
- If using English, Persian or pickling cucumbers, leave the seeds in. If using regular cucumbers, peel and slice in half. Using a teaspoon, scrape off the seeds from the core. Finely dice the cucumber using a vegetable chopper or by hand.
2. Mix Yogurt, Spices & Herbs
- Place yogurt in a mixing bowl. Whisk it until smooth. Add salt, chaat masala and roasted ground cumin (Pic 1).
- If yogurt is sour add a pinch of sugar (Pic 2).
- Add chopped cucumber (Pic 3).
- Finally, add chopped herbs and mix well. Check taste and adjust seasoning to your liking (Pic 4).
3. Serving Instructions
- Serve cold as a side accompaniment to Indian entrees or as a dip for vegetable sticks, papadums or pita chips.
Serving Suggestions - What Do You Eat Cucumber Raita With?
I can use Cucumber Raita for just about anything. A few of my favorite ways to serve include:
- Sauce for paratha (Indian flatbread), grilled chicken, meat and vegetables.
- Dip for fresh-cut vegetables, papadums or pita chips - this is a wonderful appetizer recipe for a party!
Keep It Authentic with Biryani
Cucumber raita pairs well with most Indian side dishes and curries. It is served as an accompaniment to pulao and popular Indian main dishes like Chicken Tikka Masala or Tandoori Chicken.
But if you really want to stick to authenticity, serve it alongside biryani. Biryani is a mixed rice dish made with either lamb, chicken, paneer or vegetables that's scented with saffron and rich Indian spices. Here are some biryanis that pair well with cucumber raita:
- Lamb Biryani
- Chicken Biryani
- Vegetable Biryani
- Achari Paneer Biryani
- Chana Masala Biryani
- Quinoa Vegetable Biryani
Flavor Variations to Try
I am all about the authentic approach for this easy raita recipe, but if you're looking for a few flavor variations, definitely try adding:
- ½-1 green chili pepper (serrano or jalapeno), seeded & chopped
- ¼-inch piece fresh ginger, peeled & grated
- Add a tempering made with ghee, mustard seeds and curry leaves just before serving.
How to Store
The Indian cucumber yogurt dip will keep for up to 3 days stored in an airtight container in the fridge.
After 1 day, the yogurt will begin to thin-out as the cucumbers release their water. Simply add 1-2 Tablespoons yogurt to bring it back to the original consistency.
Recipe Tips & Notes:
- Use seedless cucumbers to save a step. I much prefer English, Persian or Pickling cucumbers since there is no need to peel or remove the seeds. Plus, they provide an extra crunchy texture.
- Go for regular or Greek yogurt depending on thickness desired. Regular yogurt is thinner and traditional. Feel free to use Greek yogurt for a thicker consistency.
- Don't skip the special blend of Indian spices. Chaat masala and roasted ground cumin add a unique zing and savory flavor. Look for them in specialty Indian grocery stores or online.
- If you really can't find chaat masala, 1 teaspoon of lemon or lime juice can be used.
- Roast whole cumin seeds, then ground. If you can't find roasted cumin powder, make it at home by dry roasting 2 Tablespoons cumin seeds over low heat in a skillet until fragrant (1-2 minutes). Transfer to a plate to cool, then ground in a spice grinder. Use the amount called for in the recipe and store the remainder in a cool and dark place.
- Serve it any night of the week or at a party with friends. This cucumber yogurt dip goes well with just about any Indian biryani, curry or simple weeknight dinner. But it also works as a wonderful appetizer dip for fresh veggies, chips, pita, and more.
- Store it in the fridge and adjust the consistency, as needed. The yogurt sauce will keep for up to 3 days. After about 1 day, the cucumbers leach out some of their water, thinning out the sauce. Simply add an additional 1-2 Tablespoons yogurt to reach your desired consistency.
Cucumber Raita FAQ
Tzatziki is made with thicker Greek yogurt, along with shredded cucumbers, garlic, salt, olive oil and lemon juice. Cucumber raita is made with thinner, regular yogurt, chopped cucumbers, mild Indian spices, salt and fresh herbs. In my opinion, Tzatziki is more thicker and tangier than cucumber raita.
Yes! Yogurt offers a good source of calcium and protein, whereas cooling cucumber has a detoxifying, hydrating and cleansing effect on the body. The addition of roasted ground cumin also aids in digestion.
It's pronounced as Raai-ta.
You can either use Greek yogurt, which will give you a thicker consistency, or strain the yogurt before using, in a muslin cloth so that the excess water gets drained out.
More Indian Condiment Recipes From My Kitchen
- Boondi Raita: An Indian spiced yogurt dish seasoned with salt, chaat masala, roasted cumin, cayenne and those fried chickpea-flour pearls known as boondi.
- Avocado Raita: A quick and easy avocado yogurt dip for fresh cut veggies, flatbread, paratha, crispy snacks, curries and biryani.
- Green Chutney: An irresistible and mildly spicy sauce made with fresh cilantro, green chilies, ginger, lime juice, cumin and a touch of honey.
- Cilantro Coconut Chutney: A South Indian condiment that combines cilantro, sweet coconut and serrano with a unique finishing touch of tempered spices.
- Peach Chutney: An Instant Pot or Stove recipe for sweet peaches cooked with fresh ginger and seasoned with a hint of roasted cumin and cayenne.
- Sweet and Spicy Lemon Pickle: A quick and easy Instant Pot recipe for the popular preserved lemon condiment that goes great with Indian dal and rice recipes.
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Cucumber Raita | Cucumber Yogurt Dip
Ingredients
- 1 cup finely chopped cucumber English, Persian or Pickling cucumbers work best - see notes
- 2 cups plain yogurt use Greek yogurt for a thicker consistency
- ¼ teaspoon salt adjust to taste
- ¼-½ teaspoon chaat masala
- ½ teaspoon roasted ground cumin see notes for homemade version
- ¼ teaspoon sugar (optional) - add to balance flavors if yogurt is sour
- 3 tablespoons chopped cilantro & mint
Equipment
Instructions
Prep Cucumber
- If using English, Persian or Pickling cucumbers, leave the seeds in. If using regular cucumbers, peel and slice in half. Using a teaspoon, scrape off the seeds from the core. Finely dice the cucumber using a vegetable chopper or by hand.
Mix Yogurt, Spices & Herbs
- Place yogurt in a mixing bowl. Whisk it until smooth. Add salt, chaat masala and roasted ground cumin.
- Add sugar, if yogurt is sour.
- Add chopped cucumber.
- Finally, add chopped herbs and mix well. Check taste and adjust seasoning to your liking.
Serving Instructions
- Serve cold as a side accompaniment to Indian entrees or as a dip for vegetable sticks, papadums or pita chips.
Notes & Recipe Tips
- Use seedless cucumbers to save a step. I much prefer English, Persian or Pickling cucumbers since there is no need to peel or remove the seeds. Plus, they provide an extra crunchy texture.
- Go for regular or Greek yogurt depending on thickness desired. Regular yogurt is thinner and traditional. Feel free to use Greek yogurt for a thicker consistency.
- Seek out the special blend of Indian spices. Chaat masala and roasted ground cumin add a unique zing and savory flavor. Look for them in specialty Indian grocery stores or online.
- If you really can't find chaat masala, 1 teaspoon of lemon or lime juice can be used.
- Roast whole cumin seeds, then ground. If you can't find roasted cumin powder, make it at home by dry roasting 2 Tablespoons cumin seeds over low heat in a skillet until fragrant. Transfer to a plate to cool, then ground in a spice grinder. Use the amount called for in the recipe and store the remainder in your fridge.
- Serve it any night of the week or at a party with friends. This cucumber yogurt dip goes well with just about any Indian biryani, curry or simple weeknight dinner. But it also works as a wonderful appetizer dip for fresh veggies, chips, pita, and more.
- Store it in the fridge and adjust the consistency, as needed. The yogurt sauce will keep for up to 3 days. After about 1 day, the cucumbers leach out some of their water, thinning out the sauce. Simply add an additional 1-2 Tablespoons yogurt to reach your desired consistency.
