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.