This cucumber raita recipe, made with a few basic spices, is just the dip you need with Indian food. It's cooling, refreshing, and creamy. You can also pair this versatile raita with other dishes—check out the section below for some creative ideas!
Call it Indian yogurt sauce or Indian yogurt dip (I can never make up my mind!), raita (or raitha as it is also spelled) is a condiment usually served with Indian dishes, most commonly alongside biryani, pulao (hello, vegetable pulao!), roti, or naan (I love it with spicy bullet naan!)—or really, with any Indian meal. Learn more about raita in the section below.
Although this raita recipe—with cucumber and cooling yogurt—gives summer vibes, I suggest you keep this recipe handy for making all year long! You will love it because it comes together in hardly any time and is a delicious side to include on your dinner table.
Jump to:
What is raita?
Raita is a yogurt-based side dish typically served with Indian dishes, most commonly with biryani, pulao, roti (flatbread), or any Indian meal.
If you've ever had an Indian thali, you'll notice raita often makes an appearance alongside various components like green moong dal or a hearty chana dal, accompanied by either plain rice or jeera rice, a flatbread such as roti or naan, and vegetable curries. Its role in the meal is to provide a cooling contrast to spicier items, offering a refreshing break for your palate.
Raita is the name for this dish in Northern India. In Southern India, it goes by other names—thayir pachadi in Tamil Nadu and Kerala, and perugu pachadi in Andhra Pradesh and Telangana.
What are the ingredients in raita?
The base ingredient of raita is Indian curd, known as dahi in Hindi. As I explained in this souring agent article, in most Indian homes, setting curd is a daily activity. In places where homemade curd is not available, yogurt is a good substitute.
In addition to yogurt, raita usually includes at least one type of vegetable or fruit. The vegetable or fruit is either finely chopped, grated or, as in the case of this tomato raitha, cooked until soft and mushy. A good raita will have minimal spices and a generous sprinkling of fresh herbs—most commonly cilantro, also known as coriander and mint. If you have been to Indian restaurants, you will be familiar with mint raita as it is served, usually, with starters.
In Southern India, like with this beetroot raita, the dish is often flavored with oil infused with spices such as cumin, mustard seeds, and asafoetida.
Dietary Labels
This cucumber raita recipe is great for the gut and is naturally gluten-free. It is also:
- grain-free
- nut-free
- allium-free
- soy-free
This recipe has no tomatoes and no added oil in it.
To make this recipe vegan, simply swap the yogurt with any plant-based yogurt of your choice.
Ingredients, Substitutions, Equipment
This recipe of cucumber raita requires just 7 ingredients! See the recipe card for exact quantities.
Cucumber: I use English cucumbers for this recipe, but feel free to use any type of cucumber that is locally available to you.
Yogurt: Traditionally, this recipe is made with hung curd, which is thick and creamy. Since I find it hard to get hung curd here in the UK, I use plain Greek yogurt instead. You can choose any other variety of thick yogurt that you prefer.
Roasted cumin seeds powder: Also known as bhuna jeera, this ingredient adds a deep aroma to the dish. If you don’t have bhuna jeera, just skip it; regular ground cumin won’t work for this recipe. For extra oomph use chaat masala instead.
Chilies: This recipe calls for both green chili peppers and red chili powder. An Indian raita recipe just isn’t complete without that chili kick! The chili powder adds a gentle warmth and color. You can also add a dash of freshly ground black pepper if you like, or skip it entirely.
The red chili powder I mentioned is made entirely from dried red chilies. This gives it a much bolder heat and flavor compared to standard chili powder. Grocery store chili powder often contains a blend of other spices. So, when buying, be sure to look for Indian chili powder.
Herbs: I love using fresh cilantro (coriander) in this recipe. However, if you’re not a fan of cilantro, feel free to use mint leaves instead.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Equipment: You will need a sharp knife and chopping board or a box grater if you prefer to grate the cucumber. You will also need a bowl and a mixing spoon.
Instructions and Expert Tips
This easy raita recipe comes together in under 10 minutes and is such a lifesaver as a side for weeknight dinners!
Come, I'll show you how to make raita. But first, let me answer your question.
How to cut cucumbers for raita?
For yogurt raita, the cucumbers should be finely chopped so that the juices ooze out and blend well with the yogurt and spices. If you prefer a thicker, creamier texture, you can also grate the cucumber.
Step 1: Chop the cucumber into small pieces.
Step 2: Chop the chili peppers and cilantro, then place these, along with the chopped cucumber, in a bowl.
Step 3: Add the spices and mix.
Step 4: Add the yogurt and mix well.
For extra crunchiness and flavor, sprinkle some roasted cumin powder on each serving as well.
Expert Tips:
This recipe, like my sauteed okra, is so simple that there’s nowhere to hide!
Fresh Spices: I make small batches of roasted cumin powder at home. Freshly ground spices are a game-changer in this recipe!
Check out my video on how to make roasted cumin powder at home—it’s easy!
Fresh Herbs: A burst of flavor and fragrance is essential for a raita! Please do not use dried herbs; they do not work well in this recipe. You can add mint instead of cilantro and make it a cucumber mint raita. Dill is another herb that will work well.
Cucumber: Finely chop or grate the cucumber. Chopping it finely will ensure that the cucumber releases its juices and this, when combined with the yogurt, makes it perfect for scooping.
If you prefer to grate the cucumber, remember to squeeze out some of the water; otherwise, the raita may become too watery. Add back the reserved water, if needed, to bring the raita to a scooping consistency.
Season well: This is such a simple recipe, and therefore, every ingredient counts! We are using only three spices—salt, roasted cumin powder, and chili powder. A raita that isn't well-seasoned can taste quite "hollow!"
Yogurt: Traditionally hung curd is used for making raita. Greek yogurt does a good job of replacing hung curd. Please do not use low-fat yogurt. We need the rich, creaminess of full-fat, thick yogurt to withstand the juices that ooze out from the cucumber. If you do not have Greek yogurt, you may use any other full-fat thick yogurt. Keep in mind that the yogurt should not be sour.
Variations and substitutions
Add more veggies: Since this is a cucumber raita recipe, I’ve used only cucumber. To make delicious vegetable raita, add all of these:
- 1 shallot or small onion, finely chopped
- 1 small tomato or 2-3 cherry tomatoes, finely chopped
- 1 small carrot, grated
Remember to adjust the quantity of seasoning accordingly.
Make it vegan: Use any plant-based plain yogurt of your choice to make this a vegan raita.
Make a cold soup: Just add more water and whisk the raita well to turn it into the most refreshing cold soup, ideal for beating the summer heat!
Want more flavor? Though not traditionally added to raita, a splash of lemon juice and some minced garlic can instantly enhance the flavor of your raita recipe. You can also add some chaat masala.
Storage and making ahead
Raita tastes best when fresh. You can make it ahead and keep it in the refrigerator till the rest of the meal is ready. Raita, ideally, should be consumed within a day. Chilled raita tastes amazing!
Prep ahead: If you want to make the raita, say, a day ahead, then do all the prep work, such as chopping the cucumber and chilies, the day before. Keep the spices, herbs, and yogurt measured and in separate containers. Mix all of these just before serving.
What to serve with raita?
Raita is a quintessential part of an Indian meal, and it pairs well with most Indian dishes, especially spicy ones like biryani, curry, and lentil dishes. Here are a few suggestions for serving this raita as part of your meal:
Fusion meal ideas:
- Pair it with this incredibly flavorsome spiced couscous salad.
- Create a delicious meal with these turmeric tortillas, some hummus, and Indian onion salad.
- Use it as a sauce for your burger or alongside your summer grilling.
- This raita dip will be the perfect accompaniment for your charcuterie board.
Indian meal ideas:
- Pairing it with some cooked rice and this hearty black chickpea curry will keep you going for hours!
- If you are planning a meal for your little one, consider pairing the raita with some buttered rice and aloo matar recipe.
- Enjoy a satisfying meal by pairing it with gluten free naan and spinach stir fry.
As you can see, the possibilities are endless. In short, this raita recipe will make any meal immensely satisfying!
Frequently Asked Questions
Cucumber raita is made of yogurt, finely chopped or grated cucumber, and a few simple spices.
At its core, cucumber raita combines thick yogurt and cucumber, creating a cool and refreshing side dish. The cucumber is typically finely chopped or grated to release its juices, which mix with the yogurt for a smooth consistency. Spices like roasted cumin powder, salt, and sometimes red chili powder or green chilies are added for extra flavor. Fresh herbs like cilantro or mint can also be used to enhance the taste. It's a simple yet flavorful dish that pairs perfectly with spicy meals.
Yes, you can grate the cucumbers instead of chopping them.
Grating the cucumbers gives the raita a thicker, creamier texture as the juices mix more easily with the yogurt, creating a smoother consistency. It’s also a great option if you prefer a less chunky raita. Just be sure to squeeze out some of the excess water from the grated cucumber to prevent the raita from becoming too watery. Whether you chop or grate, both methods work well—it just depends on the texture you're going for!
Raita goes with almost any Indian dish, especially those with bold, spicy flavors.
Traditionally, raita is served alongside meals like biryani, curries, and dal to help cool the palate and balance out the heat. Its creamy, refreshing texture pairs beautifully with spicy dishes, making it the perfect accompaniment to foods like pulao, parathas, or even grilled meats. You can also enjoy raita with simple rice and lentil dishes, or get creative by using it as a dip for snacks like samosas or pakoras. It’s a versatile side dish that complements a wide variety of meals!
Your raita might be runny because the cucumbers released too much water into the yogurt.
Cucumbers naturally contain a lot of water, and when they’re mixed with yogurt, the water can dilute the raita’s texture, making it thinner than desired. If you're chopping or grating cucumbers, it's a good idea to either salt them beforehand and let them sit for a bit, then squeeze out the excess water. Additionally, using a thicker yogurt, like Greek yogurt or hung curd, can help maintain a creamier consistency. Balancing these steps should keep your raita from becoming too watery!
Although both raita and tzatziki are made with yogurt and have fresh herbs and spices, they are quite different from each other in flavors. Here are some of the differences:
* Tzatziki has a thicker consistency, whereas raita has a thinner consistency.
* Tzatziki includes lemon juice, while lemon juice is not added to raita.
* Tzatziki is typically flavored with olive oil, garlic, and salt, while raita is usually flavored with bhuna jeera, red chili powder, salt, and, in some cases, chaat masala.
Made this recipe? I’d love to know what you think! Leave a ★★★★★ rating and a review below—it motivates me to create more great content for you. You can also connect with me on Facebook and Instagram. And don’t forget to subscribe to my newsletter, where I share free recipes, tips, and more!
📖 Recipe
Cucumber Raita Recipe (Indian Yogurt Dip)
Equipment
- 1 bowl
- 1 mixing spoon
- 1 sharp knife and chopping board, or
- 1 box grater, if you want to grate the cucumber
Ingredients
- 1 large (~300g/ 10½oz.) cucumber, see note 2
- 2 green chili peppers
- 15-20 cilantro leaves, no stems
- 1 teaspoon bhuna jeera , roasted cumin powder, see note 6
- 1 teaspoon salt, adjust to taste
- ½ teaspoon red chili powder , see note 4
- 2 cups (~500g) Greek yogurt or hung curd, see note 7
Garnish (optional)
- A pinch per serving roasted cumin powder
Instructions
- Finely chop the cucumber, green chilies, and cilantro. Place them in a bowl in which you will be making the raita.1 large (~300g/ 10½oz.) cucumber, 2 green chili peppers, 15-20 cilantro leaves
- Now add the roasted cumin powder, salt, and red chili powder. Toss. You will notice that the cucumber almost immediately starts to release its juices.1 teaspoon bhuna jeera, 1 teaspoon salt, ½ teaspoon red chili powder
- Add in the yogurt. Mix well so that all the ingredients are combined well.2 cups (~500g) Greek yogurt or hung curd
- Serve at room temperature or chilled.
- Just before serving, sprinkle some more bhuna jeera for that extra crunch and bite (totally optional).A pinch per serving roasted cumin powder
Notes
- Dietary Labels: This recipe is gluten-free, nut-free, soy-free, and allium-free. It has no tomatoes and no added oil.
- Cucumber: Use the dark green variety. For this recipe, the cucumber should be fresh, tender (and seedless), and firm. The crunch of the fresh cucumber and the cool, creamy yogurt is the perfect combination!
- For raita, the cucumbers should be finely chopped so that the juices ooze out and blend well with the yogurt and spices. If you prefer a thicker, creamier texture, you can also grate the cucumber.
- Chili peppers: Not a fan of heat? No worries. Skip the green chilies and add some crushed black pepper instead. If you want a bit more crunch, a small piece of finely chopped green bell pepper (capsicum).
- Red chili powder: This is made entirely from dried red chilies. This gives it a much bolder heat and flavor compared to standard chili powder. Grocery store chili powder often contains a blend of other spices. So, when buying, be sure to look for Indian chili powder.
- Cilantro: Fresh herbs are a must. If cilantro is not your thing, use mint leaves instead. You can add cilantro and mint - it will be a flavor bomb for sure!
- Bhuna jeera: The roasted cumin powder adds a deep, earthy aroma to this raita. I urge you to use it. However, if you do not have it handy, it is ok to skip it. If you have it, use chaat masala instead. Please do not use regular ground cumin. It will not work.
- Which yogurt to use? Traditionally hung curd is used for making raita. Greek yogurt does a good job of replacing hung curd. Please do not use low-fat yogurt. We need the rich, creaminess of full-fat, thick yogurt to withstand the juices that ooze out from the cucumber. If you do not have Greek yogurt, you may use any other full-fat thick yogurt. Keep in mind that the yogurt should not be sour.
Alternative quantities provided in the recipe card are for 1x only.
Allergens Disclaimer
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
nancy says
I've never had indian yogurt before. Thanks for sharing this easy recipe. it was really tasty and easy to make
Jean says
I have to say, this was the best cucumber raita I ever had. Thanks so much for sharing.
Padma Kumar says
Yay! You made my day Jean 🙂
Nora says
I love this cucumber sauce! It is so flavorful and easy to whip together!
Padma Kumar says
You said it Nora! it is one of my favorite sides.
Alexandra says
Roti and raita is one of my favourite combinations - and this raita is so delicious and perfect to make at home. My family love it 🙂
Padma Kumar says
Ah! Roti and raita - my favorite combination too! So glad your family loved it too. You made my day 🙂
Claudia Cristina Ciorteanu says
Cucumber raita is a cool and refreshing side dish. 🥒 Perfect for balancing spicy curries. Yum!
Padma Kumar says
Absolutely, although there are days when I use it as a side for bread as well 🙂
Andréa Janssen says
I love raita, I always make it as a side dish when preparing Indian food. This recipe was fresh yet had a great flavor! Delicious!
Padma Kumar says
Thank you Andrea. Glad you liked it.
Jane says
Such a simple recipe! Looks delicious! Will try it soon.
Padma Kumar says
Thank you so much Jane! I agree that it is a simple and delicious recipe. Hope you can try it soon.
Devaki says
Love, love this recipe! The creaminess of the yogurt against the crunch of the cucumbers is so good!
mygoodfoodworld says
Thank you Devaki, so glad you liked it! I love this recipe too, especially with flatbreads!
Padma