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

4.93 from 13 votes

This 10-minute Cucumber Raita is a creamy yogurt dip made with crunchy cucumbers and zingy Indian spices for a cooling accompaniment to Indian meals.

Prep Time5

Cook Time5

Total Time10

Course: Condiment, Side Dish

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

Calories: 81kcal

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

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.

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.

Serve cold as a side accompaniment to Indian entrees or as a dip for vegetable sticks, papadums or pita chips.

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.

Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.