Indian

Classic Cucumber Raita

This refreshing Cucumber Raita is a traditional Indian yogurt-based sauce, perfect for cooling down spicy dishes. The combination of creamy yogurt, crisp cucumber, and aromatic spices creates a delightful counterpoint to rich and flavorful meals. This recipe is quick, easy, and customizable to your preferred level of spice.

Created byJacquelyn Halpern with lil' chef

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Calories

Skill Level

Easy

Servings

Prep

10 mins

Cook

0 mins

Total

10 mins

Calories

Skill

Easy

Servings

2 servings

Instructions

Ingredients

Details

Instructions

01
Prepare the cucumber: If grating the cucumber, gently squeeze out any excess water using a clean cloth or paper towel.
This step is crucial to prevent the raita from becoming too watery.
If dicing, ensure the pieces are very small and uniform in size for a pleasant texture.
02
In a medium mixing bowl, combine the yogurt, prepared cucumber, red onion (if using), cilantro, roasted ground cumin, and salt.
If you desire a touch of heat, add the optional chili powder or minced green chili at this stage.
03
Gently whisk the mixture until just combined and smooth.
Be careful not to overmix, as this can cause the yogurt to become thin and lose its creamy texture.
The raita should be well-mixed but still have a slightly thick consistency.
04
For optimal flavor, chill the raita in the refrigerator for at least 15 minutes before serving.
This allows the flavors to meld together and the raita to become even more refreshing.
You can chill it for longer, up to a few hours, if desired.

Required Utensils

Grater or knife
Cutting board
Medium mixing bowl
Whisk or spoon
Measuring cups and spoons

Ingredients

2 servings

1 cup (240 ml) plain whole milk yogurt (or low-fat)
½ medium (approximately 5 inches/12 cm) English cucumber, finely grated or diced
2 tablespoon (30 ml) finely minced red onion (optional)
2 tablespoon (30 ml) fresh cilantro, finely chopped
½ teaspoon (2.5 ml) roasted ground cumin
¼ teaspoon (1.25 ml) black salt (kala namak) or regular fine sea salt, plus more to taste
of red chili powder or 1/4 teaspoon (1.25 ml) finely minced green chili (optional)

Quick Tip

For an extra layer of flavor, lightly toast the ground cumin in a dry pan for a minute or two before adding it to the raita. This will enhance its aroma and bring out its nutty notes.

Recommended Pairings

Instructions

01
Prepare the cucumber: If grating the cucumber, gently squeeze out any excess water using a clean cloth or paper towel.
This step is crucial to prevent the raita from becoming too watery.
If dicing, ensure the pieces are very small and uniform in size for a pleasant texture.
02
In a medium mixing bowl, combine the yogurt, prepared cucumber, red onion (if using), cilantro, roasted ground cumin, and salt.
If you desire a touch of heat, add the optional chili powder or minced green chili at this stage.
03
Gently whisk the mixture until just combined and smooth.
Be careful not to overmix, as this can cause the yogurt to become thin and lose its creamy texture.
The raita should be well-mixed but still have a slightly thick consistency.
04
For optimal flavor, chill the raita in the refrigerator for at least 15 minutes before serving.
This allows the flavors to meld together and the raita to become even more refreshing.
You can chill it for longer, up to a few hours, if desired.

Storage & Reheating

Store leftover Cucumber Raita in an airtight container in the refrigerator for up to 2 days. The raita may become slightly watery over time, so stir well before serving.

Why This Recipe Works

This recipe works because it balances the creamy coolness of yogurt with the refreshing crunch of cucumber and the aromatic warmth of cumin. The optional additions of red onion and chili provide customizable layers of flavor, allowing you to tailor the raita to your specific preferences. The chilling time is crucial, as it allows the flavors to meld and create a harmonious and refreshing sauce.

Common Mistakes to Avoid

Not squeezing out excess water from grated cucumber, resulting in a watery raita.
Overmixing the yogurt, which can cause it to become thin and lose its creamy texture.
Skipping the chilling time, which prevents the flavors from fully developing.

Nutritional Information

Serving Size

Approximately 1/3 of the recipe

Calories

80 kcal

Protein

Fat

Saturated Fat

2.5g

Carbohydrates

Fiber

Sugar

Sodium

150mg

Macronutrient Distribution

Values are estimated based on typical ingredients and serving sizes. AI can produce inaccurate values.

Dietary Information

Dietary Tags

ketohalalegg freelow carbnut freeoil freesoy freesugar freevegetarianeliminationgluten freepescatarianlow glycemicshellfish free

Contains Allergens

Dairy

Additional Notes

For a vegan version, substitute the dairy yogurt with a plant-based yogurt alternative, such as coconut or almond yogurt. Be aware that the taste and texture may differ slightly.
For a dairy-free version, use a dairy-free yogurt alternative.
For a low-FODMAP version, ensure the red onion is omitted, and use lactose-free yogurt.