Cucumber Raita

Name: Cucumber Raita
Prep time: 12 min
Cook time: 2 min
Total time: 14 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ cups (200 g) English or Persian cucumber, about 1 medium English cucumber, unpeeled if skin is thin, coarsely grated on a box grater; ¼ tsp (1½ g) fine sea salt, for drawing water from the cucumber; 2 cups (450 g) plain whole-milk yogurt, cold, whisked until smooth; 1 tsp (2 g) cumin seeds, to be dry-roasted, then coarsely ground; ¼ cup (10 g) fresh cilantro leaves and tender stems, finely chopped; ½ small (3 g) serrano or Thai green chili, seeded and very finely minced (optional); ½ tsp (3 g) fine sea salt, plus more to taste; ¼ tsp (½ g) Kashmiri chili powder or sweet paprika, for sprinkling on top (optional)

From the MyKitchenBank Kitchen

A cooling Indian yogurt side with crisp grated cucumber, toasty roasted cumin, fresh cilantro and a hint of green chili. It comes together in 10 minutes and tames spicy curries, biryani and grilled meats.

Prep: 12 min
Cook: 2 min
Wait: 20 min
Total: 34 min
Makes: About 2 cups (480 g), serving 4 as a side

Jump to recipe ♡ Save

Ingredients

4 servings

1½ cups (200 g) English or Persian cucumber, about 1 medium English cucumber, unpeeled if skin is thin, coarsely grated on a box grater
¼ tsp (1.5 g) fine sea salt, for drawing water from the cucumber
2 cups (450 g) plain whole-milk yogurt, cold, whisked until smooth
1 tsp (2 g) cumin seeds, to be dry-roasted, then coarsely ground
¼ cup (10 g) fresh cilantro leaves and tender stems, finely chopped
½ small (3 g) serrano or Thai green chili, seeded and very finely minced (optional)
½ tsp (3 g) fine sea salt, plus more to taste
¼ tsp (0.5 g) Kashmiri chili powder or sweet paprika, for sprinkling on top (optional)

Equipment (7)

Small dry skillet (8-inch / 20 cm)
Box grater
Fine-mesh sieve
Medium mixing bowl
Whisk or fork
Mortar and pestle or spice grinder (or a rolling pin and zip-top bag)
Measuring cups and spoons

Steps

Before you start

Use full-fat or 2% plain yogurt without stabilizers for the creamiest, least watery raita.
Salting and squeezing the cucumber is essential; skipping it makes a thin, watery raita.
Have the yogurt cold from the fridge; the finished raita should be served chilled.
Allow 20 minutes for the cucumber to drain and the flavors to meld.

1
Grate the cucumber
- Wash the cucumber and trim both ends.
- Coarsely grate it on a box grater, seeds and all, to get about 1½ cups (200 g).
- Place it in a fine-mesh sieve set over a bowl.
+ Show details− Hide details
Ready when: Cucumber is in fine, even shreds.
Tip: If the skin is thick or waxy, peel it first.
2
Salt and drain
- Toss the grated cucumber with ¼ tsp salt and let it drain for 15 minutes, stirring once halfway.
- Then press firmly with the back of a spoon or squeeze handfuls in your fist to remove as much liquid as possible.
+ Show details− Hide details
Ready when: Cucumber feels damp but not dripping when squeezed, and has reduced to about 1 cup.
Tip: Don't rinse it; the small amount of salt is accounted for in the recipe.
3
Roast the cumin
- While the cucumber drains, heat a small dry skillet over medium-low heat.
- Add the cumin seeds and toast for 1 to 2 minutes, shaking the pan constantly.
+ Show details− Hide details
Ready when: Seeds turn a shade darker, smell nutty and fragrant, and may begin to pop.
Tip: Pull them off the heat right at fragrance; burnt cumin turns bitter.
4
Grind the cumin
- Tip the hot seeds onto a plate and cool for 1 minute.
- Crush to a coarse powder in a mortar, spice grinder, or with a rolling pin in a zip-top bag.
- Set aside about ¼ tsp for garnish.
+ Show details− Hide details
Ready when: Mostly powdery with a few small flecks remaining.
5
Whisk the yogurt
- In a medium bowl, whisk the cold yogurt for 30 seconds until completely smooth and creamy, with no lumps.
+ Show details− Hide details
Ready when: Yogurt falls from the whisk in a smooth, thick ribbon.
Tip: If your yogurt is very thin or watery, drain it in a cheesecloth-lined sieve for 30 minutes first.
6
Combine everything
- Fold the squeezed cucumber, cilantro, minced chili (if using), the ground cumin (except the garnish portion) and ½ tsp salt into the yogurt.
- Stir gently until evenly mixed.
+ Show details− Hide details
Ready when: Green flecks are evenly distributed and the raita is thick but spoonable.
Tip: Start with less chili; you can always add more after tasting.
7
Chill and taste
- Cover and refrigerate for at least 20 minutes (up to 4 hours) so the flavors meld.
- Taste and add a pinch more salt if needed.
- Stir in 1 to 2 tbsp cold water only if it seems too thick.
+ Show details− Hide details
Ready when: Cold, balanced flavor: tangy, lightly salty, with warm cumin notes.
8
Garnish and serve
- Spoon into a serving bowl.
- Sprinkle with the reserved roasted cumin and the chili powder or paprika.
- Serve cold alongside curries, biryani, kebabs or flatbreads.
+ Show details− Hide details
Tip: Garnish just before serving so the color stays vibrant.

Good to know

Tips

Grate rather than dice the cucumber; it blends into the yogurt and releases flavor more evenly.
Toast whole cumin seeds and grind them yourself; the flavor is far deeper than pre-ground.
Always squeeze the cucumber well; excess water is the main cause of thin raita.
Add a pinch of sugar only if your yogurt is very sour.

Make ahead

"Make the raita up to 1 day ahead, but keep the salted, squeezed cucumber separate and fold it in within 4 hours of serving for the best texture. Garnish just before serving."

Storage & reheating

"Refrigerate in an airtight container for up to 2 days; stir before serving and pour off any liquid that collects on top. Not suitable for room temperature holding beyond 2 hours. Do not freeze; the yogurt will separate and become grainy."

Substitutions

plain whole-milk yogurt → Greek yogurt thinned with 3 to 4 tbsp water or milk. Gives a thicker, tangier raita; whisk in the liquid until pourable-creamy.
fresh cilantro leaves and tender stems → Fresh mint leaves. Use the same amount for a classic mint raita flavor.
cumin seeds → Pre-ground cumin, toasted. Use ½ tsp ground cumin toasted in a dry pan for 20 seconds.
plain whole-milk yogurt → Unsweetened coconut or cashew yogurt. Dairy-free option; add a squeeze of lemon juice for tang.