Cucumber Raita Indian Yogurt Dip Spice Cravings

Yogurt is a staple in the daily diets of many Indians. It balances the heat and warmth of the Indian spices, and in the summer months, it helps deal with the heat.

This is why raita is a common addition to everyday meals in most north-Indian homes. I love making a variety of raitas, some of my favorites include boondi raita, onion raita, and avocado raita. Today I’m featuring my kids’ favorite- Cucumber raita. The beauty of this cucumber raita recipe is that you can serve it with just about any Indian entree. I like to think of this crunchy, zingy cucumber raita as the ultimate cooling condiment. 🙂 And the best part is that this easy cucumber raita is ready in 10 Minutes! It requires only 7 ingredients, most of which you probably already have on hand. This creamy and crunchy side is extremely versatile and can be served as a condiment (with curries, dal, and stir-frys) or as a dip (with assorted veggie sticks).

What is Raita? What is Cucumber Raita?

Raita is a popular Indian condiment made with plain yogurt that is seasoned with earthy and zingy spices, like cumin and chaat masala. The cooling elements of yogurt help balance out the heat from spices in most Indian dishes. Cucumber raita is a type of raita recipe (yogurt dip). This popular Indian yogurt dip is made by combining freshly chopped cucumber (without seeds), cilantro and/or mint, yogurt (dahi), salt, and mild spices like roasted cumin, salt, and chaat masala. In Hindi, cucumber is called ‘kheera’, so this raita is also known as Kheera Raita or Kheere ka Raita.

Ingredients - Notes & Substitutions

Simply gather together cucumbers and yogurt, along with Indian spices, and fresh herbs. That’s all there is to it. Cucumbers: I like using English, Persian or Pickling cucumbers for this recipe because I don’t have to remove the seeds, nor do I have to peel them. They are also more crunchy in taste, which adds a great contrast to the creaminess of the yogurt. If a regular cucumber is all you have on hand, simply peel and remove the seeds. Yogurt: I use plain, 2%-fat or full-fat yogurt. I prefer using homemade yogurt, but you can use any good quality store-bought as well. Greek yogurt can also be used if you prefer a thicker consistency. Indian Spices: Chaat masala is a spice blend that adds a zing, which compliments the cool yogurt. Roasted ground cumin, on the other hand, adds a wonderful earthiness and sweet aroma to the dip. If you can’t find chaat masala, use ½ teaspoon lemon or lime juice instead. If you can’t find roasted cumin powder, follow this easy roasted cumin powder recipe and make it at home! Fresh Herbs: I like to use a combination of cilantro and mint since these two herbs compliment each other’s flavor. Feel free to use just cilantro instead. Alternatively, use just mint and enjoy a cucumber mint raita. Taste Tip: Depending on the tanginess of the yogurt, you can add a pinch of sugar, too. Sometimes I add a pinch of cayenne or paprika to it to give it a kick. Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Cucumber Raita

This dip is as easy as 1, 2, 3, 4! Here are the step-by-step instructions on how to prepare cucumber raita:

1. Chop Cucumber

If using English, Persian or pickling cucumbers, you don’t have to peel or remove the seeds. If using regular cucumbers, peel and slice in half. Using a teaspoon, scrape off the seeds from the core. Finely dice the cucumber using a vegetable chopper or by hand.

2. Mix Yogurt, Spices & Herbs

Place yogurt in a mixing bowl. Whisk it until smooth. Add salt, chaat masala and roasted ground cumin (Pic 1). If yogurt is sour add a pinch of sugar. Taste the yogurt and adjust the seasoning to your liking. (Pic 2) Add chopped cucumber (Pic 3). Finally, add chopped herbs and mix well (Pic 4). Refrigerate until ready to serve. Raita tastes best served chilled.

Serving Suggestions

Cucumber raita pairs well with most Indian side dishes and curries. It is served as an accompaniment to pulao and popular Indian main dishes like Chicken Tikka Masala or Tandoori Chicken. A few of my favorite ways to serve include:

Side dish: Serve cold as a side accompaniment to Indian entrees like biryani, pulao or other curries. Sauce for paratha (Indian flatbread), grilled chicken, meat and vegetables. Dip for fresh-cut vegetables, papad or pita chips - this is a wonderful appetizer recipe for a party!

Serving Cucumber Raita with Biryani

Raita is a must-have with biryani, a rice dish made with marinated lamb, chicken, paneer, or vegetables. Here are some biryanis that pair well with cucumber raita:

Lamb Biryani Chicken Biryani Vegetable Biryani Achari Paneer Biryani Chana Masala Biryani Quinoa Vegetable Biryani

How to Store

The Indian cucumber yogurt dip will keep for up to 3 days stored in an airtight container in the fridge. After 1 day, the yogurt will begin to thin out as the cucumbers release their water. Simply add 1-2 tablespoons of yogurt to bring it back to the original consistency.

Flavor Variations to Try

I am all about the authentic approach for this easy raita recipe, but if you’re looking for a few flavor variations, definitely try adding:

½-1 green chili pepper (serrano or jalapeno), seeded & chopped ¼-inch piece fresh ginger, peeled & grated Add a tempering made with ghee, mustard seeds and curry leaves just before serving.

Recipe Tips & Notes

Use seedless cucumbers to save a step. I much prefer English, Persian or Pickling cucumbers since there is no need to peel or remove the seeds. Plus, they provide an extra crunchy texture. Go for regular or Greek yogurt depending on thickness desired. Regular yogurt is thinner and traditional. Feel free to use Greek yogurt for a thicker consistency. Don’t skip the special blend of Indian spices. Chaat masala and roasted ground cumin add a unique zing and savory flavor. Look for them in specialty Indian grocery stores or online. If you really can’t find chaat masala, 1 teaspoon of lemon or lime juice can be used. Roast whole cumin seeds, then ground. If you can’t find roasted cumin powder, make it at home by dry roasting 2 Tablespoons cumin seeds over low heat in a skillet until fragrant (1-2 minutes). Transfer to a plate to cool, then ground in a spice grinder. Use the amount called for in the recipe and store the remainder in a cool and dark place. Store it in the fridge and adjust the consistency, as needed. The yogurt sauce will keep for up to 3 days. After about 1 day, the cucumbers leach out some of their water, thinning out the sauce. Simply add an additional 1-2 Tablespoons yogurt to reach your desired consistency.