This refreshing cucumber raita recipe combines cool yogurt with crisp cucumber and lightly toasted cumin. It takes only a few minutes to prepare and pairs especially well with pulao, biryani, paratha and spicy curries.
Ingredients
- 250 g plain natural yogurt
- ½ medium cucumber, grated or finely diced
- ¼ tsp roasted ground cumin
- 1–2 tbsp chopped coriander or mint
- Pinch of salt, to taste
- Black pepper or a pinch of chilli powder, optional
How to Make Cucumber Raita
1. Prepare the cucumber
Wash the cucumber and grate it. If it releases lots of water, gently squeeze out some of the excess so the raita stays creamy.
2. Mix the yogurt
Whisk the yogurt in a bowl until smooth. Stir in the cucumber, roasted cumin, herbs and a small pinch of salt.
3. Chill and serve
Taste and adjust the seasoning. Chill briefly if time allows, then serve alongside chicken pulao or your favourite curry.
Tips for the Best Raita
- Use plain, unsweetened yogurt; Greek-style yogurt can be loosened with a spoonful of water.
- Add salt shortly before serving to help prevent excess water collecting.
- Mint gives a fresh flavour, while coriander tastes more classic and savoury.
- Keep raita refrigerated and do not leave it at room temperature for long.
Frequently Asked Questions
Can I make raita ahead?
You can mix it a few hours ahead and refrigerate it. For the best texture, drain watery cucumber and add salt closer to serving.
Can I make it dairy-free?
Yes, use an unsweetened dairy-free yogurt alternative. Choose one with a mild flavour and adjust the seasoning.
What should I serve with cucumber raita?
It goes well with biryani, pulao, paratha, kebabs and spicy lentil or vegetable curries.
A simple, cooling side dish that brings freshness and balance to an Indian meal.