A bowl of creamy, cooling cucumber raita is bliss on a summer day! Beat the heat with this simple recipe using a handful of ingredients. Comes together in under 10 minutes! If you want to eat it on its own - totally go for it! Or else pair cucumber raita with rich and spicy indian dishes as a refreshing side.
Isn't it funny how sometimes the most comforting recipes can slip under our radar? I make raita practically every day during summer, and yet it somehow didn't make its way onto my website until now! But hey, better late than never, right? I hope you give this recipe a whirl and discover the joy of homemade cucumber raita.
What is Cucumber Raita
Raita is an indian condiment made by mixing yogurt with chopped, pureed or grated vegetables or fruits, hot & tangy spices and fresh green herbs. You will most commonly spot boondi raita and cucumber raita on indian restaurant menus here in US.
It's not just a side dish – it's a multitasking superstar! Need a dip for your crunchy papadums? Raita to the rescue! Want a refreshing sidekick for your spicy curry? Raita's got your back! And if you're feeling a bit peckish between meals (or let's be honest, any time), scoop up some raita and declare snack time officially open!
Cucumber raita, also known as kheera raita truly is a summer essential, isn't it? It's mind-blowing how something so simple as cucumbers and yogurt can bring about a happy dance to the tastebuds! It is the perfect accompaniment to most indian meals.
This cucumber raita recipe is very easy and calls for basic ingredients. Just grab those sweet summer cucumbers, give 'em a fine chop or grate, mix with yogurt, sprinkle in a handful of spices and herbs, and voila! Oh, and if you're like me and crave a little kick, fold in some green chilies for that extra oomph – totally worth it, trust me!
Ingredients
- Fresh Cucumber - Cucumber or Kheera (in Hindi) is the main ingredient. English cucumbers are my absolute favorite for making raita, and that's what I swear by! They have this wonderful crispness and mild flavor that just elevates the dish. You could use persian cucumbers. Just remember, if you're using regular cucumber, scoop out those seeds and inner flesh before chopping or grating them up. Else you will end up with watery raita instead of creamy.
- Plain Yogurt - I use greek yogurt in my cooking. Full fat yogurt is what I always go for. You could use low-fat yogurt if you wish. Make sure that the yogurt isn't too sour or watery. We want that perfect balance of tanginess and creaminess to make our raita sing!
- Fresh Herbs - They are the secret ingredient that take your raita from good to gourmet! I'm all about that fresh cilantro and mint leaves combo – it adds such a vibrant burst of flavor and aroma. If fresh coriander leaves isn't your thing, no worries! Parsley is a fantastic alternative. You could use dried mint if you that have at hand.
- Spices - We are looking to create a flavor profile that savory, smoky, spicy and tangy. Now, when it comes to spices, the world is your oyster. But let me tell you what I use: roasted cumin powder, chaat masala, salt, and black salt(kala namak). These spices bring that smoky depth, zesty tang, and just the right amount of kick to our raita.
- Other Ingredients - green chili (optional, can be skipped if you are serving cucumber raita with spicy food), salt
Instructions
Add yogurt to a bowl and whisk it until smooth. Tip - Avoid blending your yogurt as it'll thin out quickly. Take your time and use a whisk instead to get creamy yogurt.
Sprinkle in all the spice powders and salt. Whisk to combine with yogurt.
Add in the grated cucumber, fresh chopped herbs, cut up green chillies(if using). Using a spoon, mix everything nicely.
Let raita chill for 10-15 minutes before serving.
How To Serve Cucumber Raita
- Serve cucumber raita with stuffed parathas, indian main dishes or dal-rice.
- It is the perfect raita for biryani, pulao and doubles as a dip for tikka and kebabs.
Recipe Tips
- Check cucumbers for bitterness before you use them for raita.
- If you are using regular cucumbers, here's are two tips - scoop out the inner flesh and seeds. After grating, give the grated cucumbers a gentle squeeze to get rid of excess water.
- Make Ahead Cucumber Raita - Whisk yogurt and spices, store. Grate cucumber, chop herbs, store separately. Combine in a mixing bowl when serving, sprinkle salt, enjoy! You can meal prep this way 1-2 days ahead.
- You could add chopped onions and chopped tomatoes (de seeded) to the raita.
- If you love a fruity spin to your cucumber raita, mix in some pomegranate arils or small diced pineapples.
- Feel free to play around with spices and make it your own – that's the beauty of cooking! Add a dash of garam masala, fresh ground black pepper or pinch of cayenne before serving for color and aroma.
- Some people like tempering or tadka on their raita. Crackle some cumin seeds in a tablespoon of avocado oil. Take off the stove and add some red chili powder. Pour on top of cucumber raita.
10 Minute Cucumber Raita
Ingredients
- 1.5 cup (~300g) Greek yogurt plain, whole milk (or use thick curd)
- 125 g cucumber grated (I use english cucumbers)
- ¼ teaspoon salt or as needed
- 1 tablespoon fresh cilantro finely chopped
- 4-5 fresh mint leaves finely chopped
- 1 small green chilli (hot), adjust to taste, optional
Spice Powders
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon black salt
- ½ teaspoon chaat masala
Instructions
- Add yogurt to a mixing bowl and whisk it until smooth. Tip - Avoid blending your yogurt as it'll thin out quickly. Take your time and use a whisk instead to keep it creamy.
- Sprinkle in all the spice powders and salt. Whisk to combine with yogurt.
- Add in the grated cucumber, fresh chopped herbs, cut up green chillies(if using). Using a spoon, mix everything together.
- Let raita chill for 10-15 minutes before serving.
Notes
-
- Check cucumbers for bitterness before you use them for raita.
-
- If you are using regular cucumbers, here's are two tips - scoop out the inner flesh and seeds. After grating, give the grated cucumbers a gentle squeeze to get rid of excess water.
-
- Make Ahead Cucumber Raita - Whisk yogurt and spices, store. Grate cucumber, chop herbs, store separately. Combine in a mixing bowl when serving, sprinkle salt, enjoy! You can meal prep this way 1-2 days ahead.
-
- You could add chopped onions and chopped tomatoes (de seeded) to the raita.
-
- If you love a fruity spin to your cucumber raita, mix in some pomegranate arils or small diced pineapples.
-
- Feel free to play around with spices and make it your own – that's the beauty of cooking! Add a dash of garam masala, fresh ground black pepper or pinch of cayenne before serving for color and aroma.
-
- Some people like tempering or tadka on their raita. Crackle some cumin seeds in a tablespoon of avocado oil. Take off the stove and add some red chili powder. Pour on top of cucumber raita.
- Serve cucumber raita with stuffed parathas, indian main dishes or dal-rice.
- It is the perfect raita for biryani, pulao and doubles as a dip for tikka and kebabs.
I'd Love to Hear from You!