Indian Cucumber Raita

Cool, creamy and refreshing, this cucumber raita is made with thick yoghurt, cucumber, fresh herbs and a handful of simple spices. It takes just a few minutes to make and is the perfect accompaniment to biryani, pulao, curries and grilled meats.

Read more: Indian Cucumber Raita

There is something about raita that makes a meal feel more complete. You can have a heavily spiced curry, fragrant rice or smoky grilled chicken on the table, then add a spoonful of cold, creamy raita and suddenly everything balances out.

I particularly love it with rice dishes because the cool yoghurt and cucumber provide a fresh contrast to all those warm spices.

Jump to:

• Recipe Snapshot
• Why You Will Love This
• What Is Raita?
• Ingredients
• How To Make Cucumber Raita
• Tips For The Best Cucumber Raita
• Variations
• What To Serve With Cucumber Raita
• Storage
• FAQs
• More Raita Recipes
• 📖 Recipe

Recipe Snapshot

Prep Time	10 minutes
Cook Time	None
Total Time	10 minutes (Optional 15-30 mins fridge time)
Serves	4
Course	Side
Cuisine	South Asian

Why You Will Love This

• It takes minutes to make.
• It is cooling and refreshing, particularly alongside spicy food.
• You only need a handful of ingredients.
• It works with almost everything, from biryani and pulao to kebabs and curries.
• It can be made ahead, making it useful when you are cooking a bigger meal.
• You can grate or dice the cucumber, depending on the texture you prefer.

What Is Raita?

Raita is a yoghurt-based side dish commonly served across South Asia. There are many versions, and cucumber is one of the simplest and most popular.

The basic idea is straightforward: yoghurt is combined with something fresh, such as cucumber, along with herbs and spices. Depending on the recipe, you might also find onion, tomato, tomato, mint, coriander or even fruit.

There isn't really one fixed recipe for raita. It is very adaptable, which is part of its charm.

My Onion Raita is another example. It is one of those sides my mum makes regularly, and it is just as useful alongside a spicy meal. I also have a 10 Minute Mixed Vegetable Raita if you want something with more vegetables and texture.

This cucumber version is deliberately simple. It is creamy, fresh and lightly spiced, so it can sit alongside a strongly flavoured main without competing with it.

Ingredients

Yoghurt - Use thick, plain unsweetened yoghurt. Greek yoghurt works particularly well because it gives the raita a creamy consistency without making it too watery.

If using ordinary yoghurt, you can strain it for a little while first if it is particularly loose.

Cucumber - I usually grate the cucumber for a softer, more blended raita, but you can also dice it very finely if you prefer more texture.

Whichever method you use, cucumber contains a lot of water, so removing some of that excess liquid is important when grating especially.

Mint - Fresh mint gives the raita its cooling, fresh flavour. It works particularly well with cucumber and yoghurt.

Cumin - Ground cumin gives the raita a warm, earthy flavour. It is one of those small additions that makes the difference between yoghurt with cucumber and something that actually tastes like raita.

Salt - Salt brings everything together and makes the cucumber and herbs taste much more vibrant. Add it gradually because the amount needed will depend on how much cucumber and yoghurt you use.

Black Pepper - A little freshly ground black pepper adds a gentle warmth without making the raita spicy.

How To Make Cucumber Raita

1. Prepare the cucumber
   Grate the cucumber using the large holes of a box grater.
   Place it in a sieve or clean kitchen towel and squeeze out as much excess water as you can.
   Don't skip this step. It is the easiest way to prevent watery raita.
2. Mix the yoghurt
   Add the yoghurt to a bowl and whisk until smooth.
   Add the ground cumin, salt and black pepper and mix well.
3. Add the cucumber and herbs
   Stir through the cucumber and chopped mint if using.
   Taste and adjust the seasoning.
   If you like a looser raita, add a small splash of water and mix until you reach the consistency you like.
4. Chill
   You can serve it immediately, but I prefer to place it in the fridge for around 15-30 minutes before serving.
   This gives the flavours a chance to settle and makes it properly cold and refreshing.

Tips For The Best Cucumber Raita

Don't skip squeezing the cucumber

This is probably the most important tip.

If you add freshly grated cucumber straight into the yoghurt, the water will gradually separate and your raita can become very thin.

Use thick yoghurt

Greek yoghurt gives you a much creamier raita. If your yoghurt is quite runny, strain it before using.

Season to taste

Cucumber and yoghurt both need seasoning, so taste the raita once everything has been mixed together. You may need a little more salt or cumin depending on your ingredients.

Make it just before serving

Raita is quick enough that there is no real need to make it hours ahead. If you are preparing it in advance, keep it chilled and give it a good stir before serving.

Variations

Dice the cucumber

Instead of grating the cucumber, dice it into very small pieces.
This gives the raita more texture and a little crunch. It is particularly nice if you like being able to see and taste the cucumber rather than having it disappear into the yoghurt.

You still want to remove some of the excess water before adding it to the yoghurt, especially if you are making the raita ahead.

Add chilli

For a little heat, finely chop a green chilli and stir it through the raita.

Add onion

Finely diced red onion adds a little crunch and sweetness.

Add chilli powder

A small pinch of chilli powder or Kashmiri chilli powder can be added for colour and gentle warmth.

Add roasted cumin

For a deeper cumin flavour, lightly toast whole cumin seeds in a dry pan, allow them to cool and crush them before adding them to the yoghurt.

What To Serve With Cucumber Raita

Cucumber raita is particularly good with biryani and pulao, where the cool yoghurt contrasts beautifully with the warm, spiced rice.

I love it alongside a Chicken Pulao, where it cuts through the warmth of the spices.

It is also perfect with biryani. Try it with my Hyderabadi Chicken Dum Biryani or Pakistani Chicken Biryani with Potatoes.

You can also serve it with:
Chicken kebabs
Tandoori chicken
Seekh kebabs
Curries
Grilled meats
Flatbreads
Spiced vegetables
Rice dishes

Storage

Keep cucumber raita covered and refrigerated.

It is best eaten within 1-2 days. The cucumber will continue releasing water as it sits, so give it a good stir before serving.

If it has become too thin, you can add a little more thick yoghurt.

FAQs

Can I make cucumber raita ahead of time?

Yes. You can make it a few hours ahead and keep it refrigerated. For the freshest texture, however, I prefer making it relatively close to serving.

Why is my raita watery?

Cucumber contains a lot of water. If you don't squeeze the grated cucumber before adding it to the yoghurt, that water will gradually thin the raita.

Can I dice the cucumber instead of grating it?

Absolutely. Dice it very finely for a chunkier raita with more texture. Just remember to squeeze or drain off some of the excess water first.

Can I use Greek yoghurt?

Yes. Greek yoghurt is actually one of my preferred choices because it gives the raita a thick, creamy consistency.

Is cucumber raita spicy?

Not usually. The cucumber and yoghurt make it cool and mild. You can add chilli if you want some heat.

Can I use dried mint?

You can, but fresh mint gives the raita a much fresher flavour. If using dried mint, start with a small amount as the flavour is more concentrated.

Can I make this dairy-free?

Yes. Use a plain, unsweetened dairy-free yoghurt with a thick consistency. Coconut yoghurt can work, although it will add its own flavour.

More Raita Recipes

If you like having a few different yoghurt-based sides to choose from, try my Onion Raita or Easy 10 Minute Mixed Vegetable Raita.

Both are easy to adapt depending on what you are serving and what you have in the fridge.

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