Raita

This raita is cool, creamy, and lightly herby, with refreshing cucumber and the warm earthiness of cumin. Dried mint and fresh coriander give it a bright, balanced flavor that cuts beautifully through rich or spicy dishes.

Nutrition · per serving

100kcal

5.5gProtein

7.5gCarbs

5.5gFat

0.8gFiber

2 servings

Ingredients

9 items

Raita mixture

plain full-fat yogurt250 g

cucumber, finely grated or very finely chopped120 g

ground cumin2 g

dried mint1 g

fresh coriander, finely chopped8 g

salt3 g

cold water15 ml

Optional finish

ground cumin, for sprinkling0.5 g

fresh coriander leaves, for garnish2 g

Tips

•For the best texture, use thick plain yogurt; if your yogurt is very loose, skip the water.
•A small pinch of roasted cumin powder instead of regular ground cumin gives a deeper, more traditional flavor.
•This is especially good with biryani, pulao, paratha, kebabs, or spicy lentil dishes.
•If making ahead, stir again before serving because the cucumber may release a little liquid.

Steps

1
If using a regular cucumber with watery seeds, trim the ends, grate or finely chop it, then lightly squeeze out excess moisture with clean hands so the raita stays creamy rather than thin.
120 g cucumber, finely grated or very finely chopped
2
In a bowl, whisk the yogurt with the salt and cold water until smooth and lightly loosened. The texture should be spoonable, not runny.
250 g plain full-fat yogurt3 g salt15 ml cold water
3
Stir in the cucumber, ground cumin, dried mint, and chopped fresh coriander until evenly combined. Taste and adjust salt if needed; the cumin and mint should be present but not overpower the yogurt.
120 g cucumber, finely grated or very finely chopped2 g ground cumin1 g dried mint8 g fresh coriander, finely chopped
4
Transfer to a serving bowl. Finish with a light sprinkle of ground cumin and a few coriander leaves if using. Serve immediately, or chill briefly for a colder, more refreshing raita.
0.5 g ground cumin, for sprinkling2 g fresh coriander leaves, for garnish

Origin & History

Raita is a classic yogurt-based accompaniment found across the Indian subcontinent, valued for its cooling effect alongside spiced foods. Countless regional variations exist, using vegetables, herbs, fruits, or boondi, but cucumber raita is one of the most common everyday versions. It is especially popular with rice dishes such as biryani and pulao.

indian raita yogurt cucumber vegetarian beginner no-cook

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Steps

If using a regular cucumber with watery seeds, trim the ends, grate or finely chop it, then lightly squeeze out excess moisture with clean hands so the raita stays creamy rather than thin.

120 g cucumber, finely grated or very finely chopped

In a bowl, whisk the yogurt with the salt and cold water until smooth and lightly loosened. The texture should be spoonable, not runny.

250 g plain full-fat yogurt3 g salt15 ml cold water

Stir in the cucumber, ground cumin, dried mint, and chopped fresh coriander until evenly combined. Taste and adjust salt if needed; the cumin and mint should be present but not overpower the yogurt.

120 g cucumber, finely grated or very finely chopped2 g ground cumin1 g dried mint8 g fresh coriander, finely chopped

Transfer to a serving bowl. Finish with a light sprinkle of ground cumin and a few coriander leaves if using. Serve immediately, or chill briefly for a colder, more refreshing raita.

0.5 g ground cumin, for sprinkling2 g fresh coriander leaves, for garnish

Origin & History