Cucumber raita
Cool, creamy Indian cucumber raita — bright, herby yoghurt that perfects spicy curries, biryanis or as a cooling dip.
Raita is the unsung hero of Indian food — cooling, tangy and utterly simple. This cucumber raita is the quickest way to calm a spicy curry, lift a biryani or serve as a fresh dip at a summer barbecue.
It’s all about balance: thick yoghurt, properly drained cucumber and a little toasted cumin to give that nutty, roasted note. Make it ahead and let it chill — it only gets better.
Ingredients
- 500 g plain full-fat natural yoghurt
- 1 cucumber — about 200g; peeled if waxy
- 5 ml sea salt
- 30 ml fresh coriander — finely chopped
- 30 ml fresh mint leaves — finely chopped
- 15 ml lemon juice — freshly squeezed
- 1 green chilli — small, deseeded and finely chopped — optional
- 5 ml cumin seeds — to toast and crush
- 5 ml chaat masala — optional, for a tangy finish
- 0 ml black pepper — freshly ground
- 5 ml caster sugar — optional — balances acidity
- extra coriander leaves — to garnish
Equipment
- box grater or mandoline
- sieve or clean dishcloth/muslin
- small frying pan
- pestle and mortar (or spice grinder)
- measuring spoons
Instructions
Prepare the cucumber: grate on the large holes of a box grater (or finely dice). Sprinkle with 1/4 tsp of the salt, mix and transfer to a sieve or a clean dishcloth. Leave to drain for 10 minutes, then squeeze firmly to remove excess water using kitchen paper or the cloth.
Toast the cumin seeds in a small dry frying pan over a medium heat for 1–2 minutes until aromatic and slightly darker. Remove from the heat, cool for a minute then crush to a coarse powder in a pestle and mortar or grind briefly.
Whisk the yoghurt in a medium bowl with the remaining 3/4 tsp salt, lemon juice, caster sugar (if using) and black pepper until smooth and slightly loose — about 30–60 seconds.
Fold the drained cucumber, chopped coriander, mint, green chilli (if using), crushed cumin and chaat masala (if using) into the yoghurt until evenly combined.
Chill the raita in the fridge for at least 30 minutes to let flavours meld. Before serving, taste and adjust seasoning, scatter extra coriander leaves and a light dusting of crushed cumin.
Tips
- Drain the cucumber properly — that single step determines whether your raita is silky or watery.
- Toast and crush cumin yourself for a fresher, more aromatic result than pre-ground cumin.
- Make 30 minutes ahead (up to 6 hours) so the flavours marry; stir again before serving and adjust salt/lemon.
- If using low-fat yoghurt, add a teaspoon of olive oil or 1 tbsp of Greek yoghurt to improve mouthfeel.
- For a smoother texture, lightly whip the yoghurt with a whisk before folding in the cucumber.
Substitutions
plain full-fat natural yoghurt → Greek yoghurt (200–250g Greek + 250–300g plain yoghurt) to keep creaminess
Stays closefresh coriander → extra mint or a mix of mint and chopped dill
Noticeably differentgreen chilli → 1/4 tsp dried chilli flakes
Stays closechaat masala → a squeeze more lemon and a pinch of ground cumin
Stays close
Nutrition
Per serving · estimated
- 85
- Calories
- 5 g
- Protein
- 7 g
- Carbs
- 4 g
- Fat
- 1 g
- Fibre
- 6 g
- Sugar
- 280 mg
- Sodium
FAQ
Can I use low-fat yoghurt?
Yes—low-fat works but the raita will be less rich. Add 1 tsp olive oil or a spoonful of Greek yoghurt for a creamier mouthfeel.
How long will raita keep?
Stored in an airtight container it keeps 48 hours in the fridge. After that the cucumber softens and it loses freshness.
Can I make raita without cucumber?
Absolutely — swap in grated carrot, grated apple, or finely chopped tomato for different textures and flavours.
Why is my raita watery?
Either the cucumber wasn't drained properly or you used very loose yoghurt and over-mixed. Squeeze cucumber well and fold gently.
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