Cucumber Raita is refreshing, healthy, nourishing, delicious, and very cooling. This Raita is made with plain yogurt, grated cucumber, and flavored with herbs and spices. It is a perfect and easy-to-make side dish to serve with Biryani, Pulao, or Paratha.
Healthy and Delicious Cucumber Raita
Raita is a traditional and popular yogurt-based condiment from India. There are several varieties of Raita in India, and each family has its own way of making it. Due to its cooling effect, we serve raita typically with spicy main courses.
Raita is either made with raw or cooked vegetables mixed with yogurt and flavored with spices. It is also often made with fruits, and this Raita is mostly sweet. The other famous variety is Boondi Raita, where yogurt is mixed with Boondi (fried droplets made from chickpea flour batter), spices, and herbs.
Cucumber Raita is another popular accompaniment from India. It is very refreshing and has cooling properties. This Raita is healthy and very nutritious. It is a perfect side dish to serve with a variety of Indian meals. It is also great to have as a yogurt snack or a healthier option to cool down on hot days.
Ingredients and Notes
- Yogurt: I have used plain homemade yogurt, and fresh homemade yogurt makes the Raita light and delicious. You can check out my recipe for Homemade Yogurt. However, if you want to have a thick Raita, use Greek yogurt or hung yogurt.
- Cucumbers: I have used an English cucumber to make this Raita. English cucumber does not have many seeds, and that is what I prefer. However, you can use your preferred type of cucumber. Before grating, taste the cucumber to ensure it is not bitter or sour. If the cucumber you use has many seeds, remove them if possible for the best results. To remove the seeds from the cucumber, cut it lengthwise, remove the seeds, and then grate it.
- Green Chili: I like a slight hint of heat in my Cucumber Raita, so I add a small green chili or half of it. The Raita should not be too spicy, as we primarily serve it with pulao or Biryani, which are already spicy. So adding green chili is optional, and you can leave it out.
- Mint Leaves: I love the flavor of mint in the Raita, and it makes the dish very refreshing. However, if you don't like the mint flavor or don’t have mint leaves, you can skip it.
- Cilantro: Use the fresh coriander leaves and chop them finely.
- Roasted Cumin Powder: I will say this ingredient is a must for this recipe. It provides a lot of flavor to the Raita. Do not substitute it with regular cumin powder. If you do not have roasted cumin powder, it is super easy and quick to make some. Dry roast a teaspoon of cumin seeds in a pan over medium-low heat until they are aromatic and have changed color. Let the seeds cool down, and then crush them into a fine powder.
- Chaat Masala: It provides a lot of flavors to this Cucumber Raita. You can add less or more as per your taste.
- Sugar: Adding a teaspoon of sugar enhances the flavors of Cucumber Raita and reduces the tartness of the yogurt.
- Salt: Add salt to taste.
How To Make Cucumber Raita
- In a mixing bowl, whisk the yogurt until smooth.
- Rinse and peel the cucumber, then shred it using a large-hole grater. Also, make sure to taste the cucumber before grating; it should not be bitter or sour.
- If your cucumber has lots of seeds, first cut it lengthwise and remove the seeds. Then grate the cucumber.
Helpful Tips:
- Cucumbers contain a lot of water, and upon grating, they will release this water. Adding shredded cucumber with water will make the Raita thinner and runnier. To prevent a lot of water from being released from the cucumber, shred it using a grater with large holes.
- If you don't have a large-holed grater, you can also finely chop the cucumber. The other option is to squeeze the water out of the shredded cucumber. I generally do not do that to prevent nutrient loss.
- Add grated cucumber, green chili, mint leaves, coriander leaves, salt, roasted cumin powder, chaat masala powder, and sugar.
- Mix everything until well combined.
- Take the Raita into a serving bowl and garnish with red chili powder and roasted cumin powder.
- You can also garnish it with mint leaves or coriander leaves.
- Serve the Cucumber Raita immediately, or let it chill in the fridge until serving time.
- It is best to serve Cucumber Raita fresh or within a few hours of making.
Serving Suggestions
Serve the Cucumber Raita with various rice dishes, such as Pulao and Biriyani. This raita pairs well with these Tomato Rice, Tawa Pulao, or Palak Paneer Pulao.
Cucumber Raita is a perfect accompaniment to serve with Parathas, like Avocado and Greens Paratha, Palak Paneer Paratha, Zucchini Paratha, Paneer Paratha, or Broccoli Cheese Paratha.
We can serve Cucumber Raita as a side dish with the main course. It’s also good as a yogurt snack.
Helpful Tips
Grating the Cucumber: Cucumbers contain a lot of water, and upon grating, they will release this water. Adding shredded cucumber with water will make the Raita thinner and runnier. To prevent a lot of water from being released from the cucumber, shred it using a grater with large holes. If you don’t have a large-holed grater, you can also finely chop the cucumber. The other option is to squeeze the water out of the shredded cucumber. I generally do not do that to prevent nutrient loss.
Yogurt: I have used plain homemade yogurt, and fresh homemade yogurt makes the Raita light and delicious. You can check out my recipe for homemade yogurt. However, if you want to have a thick Raita, use Greek yogurt or hung yogurt.
Cucumber: I have used an English cucumber to make this Raita. English cucumber does not have many seeds, and that is what I prefer. However, you can use your preferred type of cucumber. Before grating, taste the cucumber to ensure it is not bitter or sour.
Green Chili: I like a slight hint of heat in my Cucumber Raita, so I add a small green chili or half of it. The Raita should not be too spicy, as it is mainly served with Pulao or Biryani, which are already spicy. So adding green chili is optional, and you can leave it out. Or you can use red chili powder for the spiciness instead of green chili.
Mint Leaves: I love the flavor of mint in the Raita, and it makes the dish very refreshing. However, if you don’t like the mint flavor or don’t have mint leaves, you can skip it.
Coriander Leaves: Use the fresh coriander leaves and chop them finely.
Roasted Cumin Powder: I will say this ingredient is a must for this recipe. It provides a lot of flavor to the Raita. Do not substitute it with regular cumin powder. If you do not have roasted cumin powder, it is super easy and quick to make some. Dry roast a teaspoon of cumin seeds in a pan over medium-low heat until they are aromatic and have changed color. Let the seeds cool down, and then crush them into a fine powder.
Chaat Masala: Add less or more Chaat Masala powder as per your taste.
Sugar: Adding a teaspoon of sugar enhances the flavors of Cucumber Raita and reduces the tartness of the yogurt. However, it is optional, and you can omit it.
FAQ For Cucumber Raita
Cucumber Raita is best served fresh or within a few hours of making. However, if you want to make it in advance, mix yogurt and spices. Refrigerate it and add grated cucumber, mint leaves, and chopped coriander leaves just before serving.
Store the Cucumber Raita in an airtight container and refrigerate until serving time. Ratia can be stored for up to a day only; however, the flavor may change. Additionally, Raita will become thinner over time as the cucumber releases more water.
Yes! You can use dairy-free yogurt and follow the recipe to make it vegan Cucumber Raita.
Recipes To Enjoy With Raita
Cucumber Raita (Easy and Healthy)
Ingredients
- 2 cups plain yogurt
- 1 cup peeled and grated cucumbers
- 1 small green chili, finely chopped (optional)
- 3-4 mint leaves, finely chopped
- 2 tablespoon coriander leaves, finely chopped
- Salt to taste
- 1 teaspoon roasted cumin powder
- ½ teaspoon Chaat Masala powder
- 1 teaspoon sugar (optional)
- A pinch of red chili powder to garnish
- A pinch of roasted cumin powder to garnish
Instructions
- In a mixing bowl, take the yogurt and whisk it well to make it smooth.
- Rinse and peel the cucumber, and shred it with the large hole grater. Also, make sure to taste the cucumber, it should not be bitter or sour.
- If your cucumber has lots of seeds, first cut it lengthwise and remove the seeds. Then grate the cucumber.
- Add grated cucumber, green chili, mint leaves, coriander leaves, salt, roasted cumin powder, chaat masala powder, and sugar.
- Mix everything well to combine.
- Take it into a serving bowl and garnish with red chili powder and roasted cumin powder. You can also garnish it with mint leaves or coriander leaves.
- Serve the Cucumber Raita right away or let it chill in the fridge until the time of serving.
- Cucumber Raita is best served fresh or within a few hours of making.
Notes
- Grating the Cucumber: Cucumbers contain a lot of water, and upon grating, they will release this water. Adding shredded cucumber with water will make the Raita thinner and runnier. To prevent a lot of water from being released from the cucumber, shred it using a grater with large holes. If you don’t have a large-holed grater, you can also finely chop the cucumber. The other option is to squeeze the water out of the shredded cucumber. I generally do not do that to prevent nutrient loss.
- Yogurt: I have used plain homemade yogurt, and fresh homemade yogurt makes the Raita light and delicious. You can check out my recipe for homemade yogurt. However, if you want to have a thick Raita, use Greek yogurt or hung yogurt.
- Cucumber: I have used an English cucumber to make this Raita. English cucumber does not have many seeds, and that is what I prefer. However, you can use your preferred type of cucumber. Before grating, taste the cucumber to ensure it is not bitter or sour.
- Green Chili: I like a slight hint of heat in my Cucumber Raita, so I add a small green chili or half of it. The Raita should not be too spicy, as it is mainly served with Pulao or Biryani, which are already spicy. So adding green chili is optional, and you can leave it out. Or you can use red chili powder for the spiciness instead of green chili.
- Mint Leaves: I love the flavor of mint in the Raita, and it makes the dish very refreshing. However, if you don’t like the mint flavor or don’t have mint leaves, you can skip it.
- Coriander Leaves: Use the fresh coriander leaves and chop them finely.
- Roasted Cumin Powder: I will say this ingredient is a must for this recipe. It provides a lot of flavor to the Raita. Do not substitute it with regular cumin powder. If you do not have roasted cumin powder, it is super easy and quick to make some. Dry roast a teaspoon of cumin seeds in a pan over medium-low heat until they are aromatic and have changed color. Let the seeds cool down, and then crush them into a fine powder.
- Chaat Masala: Add less or more Chaat Masala powder as per your taste.
- Sugar: Adding a teaspoon of sugar enhances the flavors of Cucumber Raita and reduces the tartness of the yogurt. However, it is optional, and you can omit it.
Thanks for coming! Let me know what you think.