Recipes
Cucumber Raita Recipe
This cucumber raita is cool, creamy, lightly seasoned, and ready in about 15 minutes. Salting and squeezing the cucumber keeps the yogurt thick instead of watery, while toasted cumin and fresh herbs add balanced flavor.
Overview
This cucumber raita combines thick yogurt with crisp cucumber, toasted cumin, fresh herbs, and a little chili. It is cool and lightly seasoned, making it a useful side for spicy curries, rice dishes, grilled foods, or flatbreads.
The key step is removing excess water from the cucumber before mixing. A short salting step followed by firm squeezing keeps the raita creamy rather than thin. For a complete meal, serve it with plain naan and a curry or grilled dish.
Ingredients
- 500 g plain full-fat yogurt, preferably thick or Greek-style
- 1 medium English cucumber, about 200 g
- 1/2 teaspoon fine salt, plus more to taste
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon ground cumin
- 1/4 teaspoon Kashmiri chili powder or mild paprika, plus extra for serving
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon finely chopped fresh mint, optional
- 1 small green chili, finely minced, optional
- 1 to 2 tablespoons cold water, only if needed
How to make it
Prepare the yogurt. Put the yogurt in a medium bowl and whisk it for 30 to 45 seconds, until smooth and free of lumps. If using Greek-style yogurt, keep it thick; if using regular yogurt, whisk it until creamy but do not add water yet.
Salt and drain the cucumber. Peel the cucumber if its skin is tough; otherwise leave the skin on. Grate it on the large holes of a box grater. Toss it with 1/2 teaspoon salt and leave it in a sieve over a bowl for 10 minutes. Press the cucumber with the back of a spoon, then squeeze it firmly by hand or in a clean kitchen towel. It should feel damp but not release a steady stream of liquid.
Toast the cumin seeds. Place the cumin seeds in a dry small skillet over medium-low heat. Toast for 1 to 2 minutes, shaking the pan occasionally, until they smell nutty and deepen slightly in color. Transfer them to a plate immediately so they do not continue cooking in the hot pan. Crush them lightly with the back of a spoon or leave them whole for extra texture.
Combine the raita. Stir the drained cucumber, toasted cumin seeds, ground cumin, chili powder, cilantro, mint, and green chili into the yogurt. Mix gently until evenly distributed. Taste and add more salt if needed.
Adjust the consistency. If the raita is too thick, stir in cold water 1 tablespoon at a time. Stop when it is spoonable but still thick enough to sit on a plate. If it looks loose, whisk in 2 to 3 tablespoons more thick yogurt rather than adding more cucumber.
Chill and finish. Cover and refrigerate for at least 20 minutes if time allows. The cucumber and herbs will flavor the yogurt as it rests. Stir once before serving and sprinkle with a pinch of chili powder and ground cumin.
Expert tips
- Do not skip draining the cucumber. Fresh cucumber continues releasing water in the yogurt, so an undrained raita may become thin after chilling.
- Use thick yogurt for the best texture. If using ordinary plain yogurt, drain it in a lined sieve for 20 to 30 minutes before starting.
- Keep the heat gentle. Toast cumin over medium-low heat; burnt cumin tastes bitter and smoky rather than warm and nutty.
- Adjust salt after chilling. Cold yogurt dulls seasoning slightly, so taste the finished raita just before serving.
- For a milder version, omit the green chili and use mild paprika instead of hot chili powder.
- If the raita separates, stir it thoroughly. If it remains watery, pour off a little liquid and fold in more thick yogurt.
Serving and storage
Serve cucumber raita cold or lightly chilled alongside biryani, pulao, kebabs, curries, rice, or flatbreads. It is also a good cooling dip for fried snacks. The flavor is freshest on the day it is made, but leftovers can be kept covered in the refrigerator at 4°C or below for up to 2 days.
Do not leave the raita at room temperature for more than 2 hours, or more than 1 hour in very hot conditions. Stir before serving leftovers, since some liquid may collect on the surface.
Frequently asked questions
Can I make cucumber raita ahead of time?
Yes. Make it up to 1 day ahead and refrigerate it covered. Drain the cucumber well, then stir the raita before serving because it may release a little liquid as it rests.
Why is my cucumber raita watery?
The cucumber probably retained too much liquid, or the yogurt was thin. Salt and drain grated cucumber for 10 minutes, squeeze it firmly, and use thick yogurt. If the finished raita is already loose, stir in more thick yogurt.
Can I use regular plain yogurt instead of Greek yogurt?
Yes. For a thicker raita, drain regular yogurt in a sieve lined with clean cloth for 20 to 30 minutes before whisking it. You can also serve it with a thinner, pourable consistency by leaving the yogurt undrained.
Should cucumber be peeled for raita?
Peeling is optional. Leave the skin on a tender English cucumber for color and texture, but peel a cucumber with tough or bitter skin.
What can I use instead of fresh mint?
Leave the mint out or replace it with 1 extra tablespoon of chopped cilantro. Dried mint can work in a pinch; use about 1 teaspoon and let the raita rest for 10 minutes before adjusting the seasoning.
