Easy Cucumber Raita Recipe (10-Minute Cooling Yogurt Dip)

Name: Easy Cucumber Raita Recipe (10-Minute Cooling Yogurt Dip)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
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 or honey ((optional) - add to balance flavors if yogurt is sour); 3 tablespoons chopped cilantro & mint

Cucumber Raita is a creamy, crunchy Indian dip made with thick yogurt, chopped or grated cucumber, fresh herbs, and mild spices. This refreshing and cooling condiment is a must-have with biryani, pulao, and many Indian meals. Here's a 10-minute recipe that can be made ahead of time and is best served chilled.

Cucumber dip garnished with cilantro sprig

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Growing up, my mom would always include a side of raita with every meal. She said it balances the heat and warmth of Indian spices and, in the summer months, helps our bodies cope with the heat.

Due to its cooling and digestive properties, raita is a common addition to everyday meals in most north-Indian homes. I love making a variety of raitas. Some of my favorites include boondi raita, mint raita, and avocado raita. Today I'm featuring my kids' favorite- Cucumber raita.

The beauty of this cucumber raita recipe is that you can serve it with just about any Indian entree. I like to think of this crunchy, zingy cucumber raita as the ultimate cooling condiment.

And the best part is that this easy Indian raita is ready in 10 Minutes! It requires only 7 ingredients, most of which you probably already have on hand. This creamy and crunchy side is extremely versatile and can be served as a condiment (with curries, dal, and stir-frys) or as a dip (with assorted veggie sticks).

Jump to:

What is Cucumber Raita?
Ingredients - Notes & Substitutions
How to Make Cucumber Raita
3 Ways to Prevent Watery Raita
How To Eat Cucumber Raita
How to Store
Recipe Tips & Notes
Frequently Asked Questions
More Indian Condiment Recipes
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What is Cucumber Raita?

Raita is a popular Indian condiment made with plain yogurt that is seasoned with earthy, zingy spices like cumin and chaat masala. The cooling elements of yogurt help balance out the heat from spices in most Indian dishes.

Cucumber raita is a type of raita recipe. In Hindi, cucumber is called 'kheera', so this raita is also known as Kheera Raita or Kheere ka Raita. This popular Indian yogurt dip combines chopped or grated cucumber, yogurt (dahi), salt, and mild spices like roasted cumin, chaat masala, and fresh herbs.

Cucumber Raita pronunciation: kyoo-kum-bur Rai·tuh

Ingredients - Notes & Substitutions

Simply gather cucumbers, yogurt, Indian spices, and fresh herbs. Here's a list of cucumber raita ingredients:

chopped herbs, yogurt, chopped cucumber, Indian spices, red spatula

Cucumbers: I like using English cucumbers or Persian cucumbers for this recipe because I don't have to remove the seeds or peel them (extra fiber!). They are also crunchier in texture, 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 plain, 2%-fat or full-fat yogurt. I prefer using homemade yogurt, but you can use any good-quality store-bought as well. 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 complements 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 ½ teaspoon lemon juice (or lime), with a pinch of black pepper instead. Make roasted cumin powder at home or get it from your local Indian store!
Fresh Herbs: I like to use a combination of fresh mint and cilantro, as these two herbs complement each other's flavors. Feel free to use just cilantro instead. Alternatively, use just mint and enjoy a cucumber mint raita.
Taste Tip: Depending on the yogurt's tanginess, you can add a pinch of sugar, too. Sometimes I add a pinch of cayenne or paprika to it to give it a kick.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Cucumber Raita

This dip is as easy as 1, 2, 3, 4! Here are the step-by-step instructions on how to prepare cucumber raita:

1. Chop Cucumber

If using English, Persian, or pickling cucumbers, you don't have to peel or remove the seeds. If using regular cucumbers, peel and slice them in half.

Using a teaspoon, scrape off the seeds from the core. Finely dice the cucumber using a vegetable chopper or by hand. Alternatively, grate it using the large-holed grater.

Finely chopped cucumber in a chopper dish

2. Mix Yogurt, Spices & Herbs

Place yogurt in a mixing bowl. Whisk it until smooth using a fork or spoon. Add salt, chaat masala, and roasted ground cumin (Pic 1).

If yogurt is sour, add a pinch of sugar. Taste the yogurt and adjust the seasoning to your liking. (Pic 2)

Add chopped cucumber (Pic 3). Finally, add chopped herbs and mix well (Pic 4). Refrigerate until ready to serve. Optionally, sprinkle a little roasted cumin powder on it just before serving. Raita tastes best served chilled.

grid shot of steps to make homemade cucumber raita recipe

3 Ways to Prevent Watery Raita

Here are my 3 tried and tested tips for preventing a watery raita:

Squeeze out the juices: Cucumbers have a high water content (over 95%), which they release when mixed with salted yogurt, especially when grated. To prevent that, wrap the grated cucumbers in a kitchen towel and squeeze to drain the excess water.
Greek Yogurt Swap: Use thick Greek-style yogurt to compensate for the cucumber juice.
Use the right cucumbers: Cucumber seeds are mostly water. Pick a variety with fewer and smaller seeds. Persian cucumbers are my favorite choice, but English cucumbers work as well. If using a regular cucumber, scrape out the seeds.

How To Eat Cucumber Raita

For the optimal taste and crunch, it is best to serve cucumber raita on the same day. Keep it refrigerated until ready to use. Here are a few of my favorite ways to serve it:

Must-have with biryani: Raita and a biryani go hand in hand! Whether it's Lamb Biryani, Chicken Biryani, Vegetable Biryani, or Achari Paneer Biryani, the cooling yogurt complements the intense spices of this rich rice dish.
Great side for Tandoori dishes: When I'm making anything charred or smoky, like paneer tikka, tandoori chicken, or this crispy fish tikka, his raita is a must. It acts as a creamy sauce that balances the bold "zing" of tandoori spices. It's also an easy way to turn them into a meal when served with rice.
The Perfect Curry side: It pairs well with most Indian side dishes and curries, such as Chicken Tikka Masala, saag aloo, dal tadka, instant pot chana masala, dal makhani, and so many more.
Dip for veggies: This is my Indian twist to a classic tzatziki! One of my favorite ways is to serve this raita as a healthy dip for raw veggies like carrots and bell peppers. I use Greek yogurt to keep it thick.

Bowl of indian yogurt dip with cucumber, garnished with cilantro

How to Store

The raita stays best for up to 1 day. After that, the cucumbers leach out some of their water, thinning out the raita. If using on day 2, add 1-2 more tablespoons of yogurt to fix the consistency.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 of yogurt to restore the original consistency.

Flavor Variations to Try

Here are a few tried and tested variations for this easy raita recipe:

Make it spicy: Add ½-1 seeded & chopped green chili pepper (serrano or jalapeno) for a kick.
South-Indian Style: Mix in a peeled and grated ¼-inch piece of fresh ginger. Add a tempering made with ghee, mustard seeds, and curry leaves just before serving.
Turn it into kachumber raita: In addition to the cucumbers, stir in chopped onions and tomatoes for a refreshing mixed raita!

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 the desired thickness. Regular yogurt is the traditional choice. 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.
If you can't find chaat masala, use 1 teaspoon of lemon or lime juice plus a pinch of black pepper.
Make roasted cumin powder at home: Dry roast 2 Tablespoons cumin seeds over low heat in a skillet until fragrant (1-2 minutes). Transfer to a plate to cool, then grind in a spice grinder. Use the amount called for in the recipe, and store the remainder in a cool, dark place.

Frequently Asked Questions

What is the difference between Tzatziki and Cucumber Raita?

Tzatziki is made with thick Greek yogurt, 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 thicker and tangier than cucumber raita.

How do you thicken raita?

You can either use Greek yogurt, which gives a thicker consistency, or reduce its water content by straining it through a muslin cloth.

More Indian Condiment Recipes

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