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.
Our Latest Videos
About 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. Because of its cooling effect, Raita is mostly served with the spicy main course.
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 varieties of Indian meals. It is also great to have as a yogurt snack or a healthier option to cool down on hot days.
Ingredients
- 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 English cucumber to make this Raita. English cucumber does not have many seeds, and that is what I prefer. But you can use your choice of cucumber, and before grating, taste the cucumber and make sure that it is not bitter or sour. If the cucumber you use has lots of seeds, remove them if possible for the best result. 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 because we mostly serve it 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 for the spiciness instead of green chili.
- Mint Leaves: I love the flavor of mint in the Raita, and mint makes it very refreshing. But if you don’t like a mint flavor or do not have the mint leaves, 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 sub it with regular cumin powder. If you do not have roasted cumin powder, it is super easy and quick to make one. Dry roast a teaspoon of cumin seeds in a pan on medium-low heat until they are aromatic and change 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. However, it is optional, and you can leave it out.
- Salt: Chaat Masala has some salt, so be careful while adding the salt. You can also add black salt instead of table salt.
How To Make Cucumber Raita
- In a mixing bowl, take yogurt and whisk 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 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 Tip:
- Cucumber contains lots of water, and upon grating, it will release the water. And adding shredded cucumber with water will make the Raita thinner and runny. To prevent lots of water release from the cucumber, shred the cucumber with the grater, which has large holes.
- If you don’t have the large holes grater, you can also finely chop the cucumber. The other option is to squeeze the water out from the shredded cucumber. I generally do not do that to prevent nutrient loss. And largely shredded cucumber always works for me.
- Add grated cucumber, green chili, mint leaves, coriander leaves, salt, roasted cumin powder, chaat masala powder, and sugar.
- Mix everything until well combined.
Serving The Cucumber Raita:
- 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 right away, or let it chill in the fridge until the time of serving.
- Cucumber Raita is best served fresh or within few hours of making.
Serving Suggestions
- Serve the Cucumber Raita with different rice dishes like Pulao and Biriyani. This Raita goes 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 (No Onion No Garlic) or Broccoli Cheese Paratha.
- We can serve Cucumber Raita as a side dish with the main course. This Raita is good to have as a yogurt snack as well.
Frequently Asked Questions
Can Cucumber Raita Be Made Ahead?
Cucumber Raita is best served fresh or within 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 at the time of serving.
How To Store The Raita?
Store the Cucumber Raita in an air-tight container and refrigerate until the time of serving. Ratia can be stored for up to a day only; however, the flavor may change. Also, Raita will be thinner upon keeping for longer as cucumber will release more water.
Can I Use Vegan Yogurt To Make Cucumber Raita?
Yes! You can use dairy-free yogurt and follow the recipe to make it vegan Cucumber Raita.
Recipes To Enjoy With Raita
You May Also Like
- Roasted Tomato Chutney (No Onion No Garlic)
- Avocado Salsa (No Onion) / Avocado and Coriander Salsa
- Apple and Corn Salad / Easy Apple Salad
Recipe Card
Cucumber Raita (Easy and Healthy)
Cucumber Raita is refreshing, healthy, delicious, and very cooling.
Ingredients
- 2 cups plain yogurt
- 1 cup peeled and grated cucumber
- 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 yogurt and whisk 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 few hours of making.
Notes
- Grating The Cucumber: Cucumber contains lots of water, and upon grating, it will release the water. And adding shredded cucumber with water will make the Raita thinner and runny. To prevent lots of water release from the cucumber, shred the cucumber with the grater, which has large holes. If you don’t have the large holes grater, you can also finely chop the cucumber. The other option is to squeeze the water out from the shredded cucumber. I generally do not do that to prevent nutrient loss. And largely shredded cucumber always works for me.
- 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 English cucumber to make this Raita. English cucumber does not have many seeds, and that is what I prefer. But you can use your choice of cucumber, and before grating, taste the cucumber and make sure that 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 mostly 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 mint makes it very refreshing. But if you don’t like a mint flavor or do not have the mint leaves, 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 sub it with regular cumin powder. If you do not have roasted cumin powder, it is super easy and quick to make one. Dry roast a teaspoon of cumin seeds in a pan on medium-low heat until they are aromatic and change 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 leave it out.
Nutrition (Approximate Values)
Calories : 114kcalCarbohydrates : 11gProtein : 6gFat : 5gSaturated Fat : 3gCholesterol : 21mgSodium : 126mgPotassium : 304mgFiber : 1gSugar : 10gVitamin A : 198IUVitamin C : 4mgCalcium : 203mgIron : 1mg
Tried this recipe?Tag @vegehomecooking On Instagram
Thanks for coming! Let me know what you think.