Cucumber Raita Recipe

cucumber raita in a glass bowl topped with cucumber, cumin powder and coriander placed on a wooden board.

5 from 5 votes

Cucumber raita is a classic Indian condiment made with just 6 ingredients. It is a versatile dish that goes well with pretty much anything as an accompaniment, dip and side dish.

Prep Time5

Total Time5

Course: dips, Side Dish

Cuisine: Indian

Diet: Diabetic, Gluten Free, Low Calorie, Vegetarian

Servings: people

Calories: 910kcal

Author: Geetha

Ingredients

1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

275 gms (or) 1 cup Natural Yogurt
96 gms (or) ¾ cup Cucumber deseeded and diced
Salt as required
1-2 Green Chillies chopped (adjust to taste)
½ Teaspoon Cumin Powder
Coriander handful

Instructions

Place the yogurt in a bowl and whisk until smooth.
275 gms (or) 1 cup Natural Yogurt
Now add the cucumber, chillies, cumin powder and salt to a bowl.
96 gms (or) ¾ cup Cucumber, Salt, 1-2 Green Chillies, ½ Teaspoon Cumin Powder
Stir until well combined.
Check the salt and spices and add more if necessary.
Finally, add the coriander(cilantro) and mix well.
Coriander
Enjoy this delicious and easy Indian yogurt dip as a condiment with a meal or with appetisers.

Video

Notes

For low calorie raita use low-fat yogurt instead of full fat.

It doesn’t matter whether you use homemade or store-bought yogurt but ensure it is fresh and well within its expiry date.

Ensure yogurt is not too sour. However, if you want to use low-fat yogurt just add a pinch of sugar to reduce the sourness.

If you use Greek yogurt, first add a little water to dilute it and then stir in the rest of the ingredients.

If you intend to serve this Indian raita later then keep it in the fridge until ready to serve.

Remember to remove the seeds from the cucumber as it has excess water content which could thin the yogurt out. Removing the seeds at least reduces water content to some extent.

Nutrition