Yogurt-Based Cucumber Raita

Name: Yogurt-Based Cucumber Raita
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ cups (360 ml) plain yogurt (whole milk or Greek, full fat), at room temperature or chilled; 1 medium (about 10 oz/280 g) (280 g) cucumber (English or hothouse, about 1 medium), peeled, coarsely grated, and squeezed dry in a kitchen towel; 1 teaspoon (5 g) cumin seeds, whole; 1 medium (30 g) green chili pepper (serrano or jalapeño), finely minced, seeds removed for milder heat; ¼ cup (10 g) fresh cilantro, finely chopped; ½ teaspoon (3 g) kosher salt, to taste; ⅛ teaspoon (0.6 ml) freshly ground black pepper, to taste (optional)

From the MyKitchenBank Kitchen

A cooling yogurt condiment with crisp cucumber, fresh cilantro, and warm spices. This no-cook raita is made by folding grated cucumber into creamy yogurt with toasted cumin seeds, green chili heat, and fresh herbs. Serve alongside curries, biryani, or flatbreads to balance spiced dishes.

Prep: 15 min
Cook: 2 min
Wait: 5 min
Total: 22 min
Makes: About 2 cups (480 ml)

Save to My Kitchen Jump to recipe

Steps

Before you start

Use yogurt at room temperature or chilled, depending on your preference
Have all ingredients measured and ready before you begin
Toast cumin seeds just before mixing to maximize their aroma

1
Toast the cumin seeds
- Place a small skillet or dry pan over medium heat.
- Add the 1 teaspoon (5 g) of cumin seeds and toast, stirring frequently, for 1 to 2 minutes until fragrant and lightly browned.
- Transfer to a plate to cool for about 1 minute.
+ Show details− Hide details
Ready when: Seeds are golden brown and emit a warm, nutty aroma
Tip: Don't walk away—cumin burns quickly. Keep the heat moderate to avoid bitterness.
2
Prepare the cucumber
- Peel the cucumber with a vegetable peeler or knife.
- Using a box grater or microplane, coarsely grate the cucumber over a cutting board.
- You should have roughly 1 cup (200 ml) of grated cucumber.
- Gather the grated cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture; this prevents the raita from becoming watery.
+ Show details− Hide details
Ready when: Cucumber is finely grated and thoroughly dried
Tip: Squeezing out excess water is essential; it keeps the raita thick and creamy rather than soupy.
3
Combine yogurt and cucumber
- In a medium bowl, gently fold the squeezed grated cucumber into the yogurt with a spoon.
- Stir until just combined and evenly distributed.
- Do not overmix, which can break down the yogurt structure.
+ Show details− Hide details
Ready when: Cucumber is evenly distributed throughout the yogurt
Tip: Mix gently to maintain the yogurt's creamy texture; vigorous stirring can make it thin.
4
Add chili and aromatics
- Stir in the minced green chili, chopped cilantro, and cooled toasted cumin seeds.
- Add 0.5 teaspoon (3 g) of salt and a pinch of black pepper if desired.
- Taste and adjust salt or chili heat to your preference.
+ Show details− Hide details
Ready when: All ingredients are well incorporated and seasoning is balanced
Tip: If you prefer a milder raita, remove the seeds from the chili before mincing. Always taste before serving to ensure the seasoning suits your palate.
5
Chill and serve
- Transfer the raita to a serving bowl.
- If time permits, refrigerate for 15 to 30 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature alongside curry, biryani, samosas, or warm flatbread.
+ Show details− Hide details
Ready when: Raita is well-chilled and flavors are balanced
Tip: Raita tastes best served cold; it cools the palate and complements hot, spiced dishes beautifully.

Good to know

Tips

For a smoother raita, grate the cucumber on a fine microplane rather than a box grater, and squeeze more aggressively to remove moisture.
Toast whole cumin seeds rather than using pre-ground cumin powder—the flavor is brighter and more aromatic.
Serve raita ice-cold for maximum refreshment alongside a hot, spiced curry; the contrast is key to this condiment's appeal.
Make a batch of raita and keep it on hand for 2 to 3 days; it pairs well with most Indian dishes and elevates simple rice or dal.

Make ahead

Raita can be made up to 4 hours ahead, covered and refrigerated. The flavors actually improve slightly as they blend. Do not make more than 6 hours ahead, as the cucumber may release additional liquid over time.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. Raita does not freeze well due to the yogurt breaking down during thawing. If liquid separates, simply stir it back in before serving.

Substitutions

plain yogurt (whole milk or Greek, full fat) → Greek yogurt or strained yogurt. Use the same volume; Greek yogurt will make the raita thicker and tangier.
cucumber (English or hothouse, about 1 medium) → diced tomato (drained of excess juice) or grated zucchini. Tomato adds tartness; zucchini remains mild. Both should be squeezed or drained to remove excess moisture.
green chili pepper (serrano or jalapeño) → pinch of cayenne pepper or red chili flakes. Start with a small pinch; powdered chili is more intense than fresh.
fresh cilantro → mint leaves, finely chopped. Mint creates a cooler, more refreshing raita. Use the same quantity.