Cucumber Raita Recipe | Easy Indian Yogurt Dip

Name: Cucumber Raita Recipe | Easy Indian Yogurt Dip
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups yogurt; 1 medium fresh cucumber; 1 tsp black salt; 1 tsp cumin powder; ¼ tsp red chili powder; 1 tbsp chopped mint leaves

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Cucumber raita is a refreshing and simple Indian side dish made with yogurt, fresh cucumber, and mild spices. It has a creamy texture and a delicious flavor that pairs well with spicy Indian dishes, balancing the heat. This cucumber raita recipe is quick and easy to prepare using a few basic ingredients. It is a perfect yogurt dip to serve with vegetable pulao or jeera rice. This recipe comes together in just 10 minutes!

Table Of Contents

1 What is cucumber raita?
2 Ingredients
3 How to make a cucumber raita recipe
4 Serving & Storage Tips
5 Pro Tips
6 FAQs
7 Cucumber Raita Recipe | Easy Indian Yogurt Dip

What is cucumber raita?

Cucumber raita, also known as kheera raita or kheere ka raita in Hindi. In this dish, grated fresh cucumber is added to smooth yogurt with mild spices like cumin powder, red chili powder, etc. Lastly, garnish with fresh herbs like mint or coriander leaves. That’s called a cucumber raita.

Raita is a great accompaniment to Indian meals. Many raita varieties are made in India with both sweet and savory flavors. Made with pineapple, pomegranate, mango, pumpkin, aloo, boondi, pudina (mint), and many more. All are flavorful and refreshing with cooling properties because of the yogurt, perfect for hot weather.

With the coming summer, raita holds a unique place in my heart. We eat raita two to three times a week and enjoy it with flavorful spicy dishes. One of our favorites is boondi raita, usually made at home. But when I try this cucumber raita, it’s also added to my menu list.

This cucumber raita recipe is also very versatile, and you can adjust the flavors according to your preference. This quality makes it perfect for everyday meals when you want to add something refreshing without spending too much time in the kitchen.

Ingredients

Cucumber- There are two types of cucumber used in India: green or white. I used a fresh green cucumber here. English cucumber also works well.

Yogurt- I used homemade yogurt in the recipe. You can buy store-bought if you don’t have homemade yogurt. Make sure the yogurt is not sour before making raita.

Spices- I used cumin powder for the best aroma and red chili powder for some heat. Instead of red chili, you can use green chili.

Salt- Use black salt for a better taste.

Herbs- I add fresh chopped mint leaves for extra freshness.

How to make a cucumber raita recipe

1. Take a fresh green medium-sized cucumber and wash it in clean water.

2. Now peel and remove the seeds from it, then grate it with a grater. You can chop too instead of grating.

3. After that, squeeze the water pressing with your palms, sieve, or strainer, whichever you prefer. Make sure the water squeezes properly. You can do it without squeezing, but the raita becomes runny.

4. Take 1 cup of fresh yogurt in a mixing bowl. Whisk it till smooth in texture. I used normal yogurt; you can use chilled yogurt too.

5. Add the squeezed, grated cucumber to the smooth yogurt.

6. Season spices: 1 tsp roasted cumin powder, 1/4 tsp red chili powder, and 1 tsp salt. Add 1 tbsp chopped mint leaves too.

7. Mix all the ingredients well, and the cucumber raita recipe is ready. Do a taste test if you feel something less, adjust to your taste.

creamy cucumber raita recipe ready to serve

Serving & Storage Tips

Serve cucumber raita with simple roti or stuffed aloo paratha for a healthy breakfast. For the compelete meal, you can serve along with spicy curries like aloo matar. Serve with soya lemon rice for a healthy lunch meal. Garnish with some chopped mint leaves or cumin powder for extra flavor.

You can store leftover cucumber raita for a day in the refrigerator. But the taste of it changes when refrigerated. For the best taste and texture, it is recommended to consume it on the same day it is made.

chilled cucumber raita recipe served as a side dish

Pro Tips

Use thick and creamy yogurt for a better texture. If the yogurt is thin, whisk well before using.

Squeeze excess water from the cucumber before adding it, because it releases water.

Check the cucumber for taste before adding it; if it’s bitter, use another one.

Always use the roasted cumin powder to enhance the taste of the overall raita.

If you use yogurt at room temperature, let the raita rest in the refrigerator for about 30 minutes before serving.

Adjust spices to your taste; you can add chaat masala for aromatic flavor.

Adding herbs (mint or coriander) gives freshness to the raita.

FAQs

1. Can I make the cucumber raita recipe in advance?

Yes, the cucumber raita recipe can be prepared a few hours in advance and stored in the refrigerator. But skip salt when preparing, add it just before serving, as it creates sourness in the raita.

2. Do I need to peel the cucumber for raita?

Peeling is optional. If the cucumber skin is thick or bitter, it is better to peel it before grating.

3. How do I prevent the cucumber raita recipe from becoming watery?

To prevent this, lightly squeeze the grated cucumber to remove excess water before mixing it with yogurt.

4. Which cucumber should I use for the cucumber raita recipe?

You can use any fresh cucumber for raita. Indian cucumber or English cucumber both work well. Remove the seeds before grating.

5. What is the difference between cucumber raita and Tzatziki?

Cucumber raita is an Indian side dish made with yogurt, cucumber, and mild spices. Tzatziki is a Greek dip made with yogurt, cucumber, garlic, and olive oil. Raita has a lighter spicy flavor, while tzatziki is thicker and has a strong garlic taste.