Indian Cucumber Raita recipe is an easy Condiment or side made under 15 mins with grated cucumber, yogurt or curd, herbs and spices. Great for summers, serve with main course rice recipes and spicy curries.
Indian meals are incomplete without condiments. Raita features prominently in Indian Thali and in some cases (Biryani, Pulao) replaces a veggie side.
Raita Sauce as its popularly known World over is refreshing to the palate, cuts down the heat and spice from curries and cools you instantly.
It is quick and requires basic ingredients from pantry / refrigerator. Most Raita recipes are zero oil, including cucumber Raita. South Indian raita (pachadi) includes a tempering which adds flavor and taste.
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Cucumber Raita vs Tzatziki
Cucumber Raita is a close Indian cousin of Middle Eastern Tzatziki - A Cucumber Yogurt Dip served as mezze.
The consistency of Tzatziki is thicker than raita as its served as dip / appetizer. It uses hung curd or Greek yogurt.
Indian raita uses a mix of spices whereas the latter contains garlic, lemon juice and zaatar.
A lot of fresh dill is added to Tzatziki. Raita contains fresh cilantro or coriander and sometimes mint leaves.
Cucumber Raita is oil free whereas tzatziki contains EVOO.
Cucumber Raita Ingredients
Cucumber - Use any variety, preferably with less / no seeds.
Unsweetened Curd or Yogurt - It is important to use fresh yogurt. We set curd or yogurt at home everyday. Feel free to use store bought yogurt.
You can also use Greek yogurt.
I have used fresh green chilies. You can either remove the seeds or skip this ingredient.
Spices - Roasted Cumin Powder, Chaat Masala, Red Chili Powder (optional)
Rock salt (kala namak) - substitute with kosher salt or regular table salt.
Fresh coriander - Feel free to add a mix of coriander and mint or dill leaves.
Raita recipe is extremely customizable. Add spices according to your taste and preferences.
How to make cucumber raita for biryani
Wash, peel and grate cucumber in a bowl. Note - If you notice big seeds, remove using a spoon before grating.
To a bowl, add yogurt, spices, rock salt. Whisk well.
Next add finely chopped green chilies, coriander and grated cucumber. Mix well and serve.
Garnish with coriander, sprinkle some roasted cumin and red chili powder (optional)
Variations
Cucumber Mint Raita - Instead of cilantro or coriander, use fresh mint leaves. It is extremely cooling for summer.
Dill - Cucumber Raita with dill instead of mint and cilantro is a great variation.
Cucumber Tomato Raita - A variation we love at home with stuffed paratha or dal khichdi.
With tadka or tempering - tempering of mustard seeds and / or cumin and curry leaves adds a lot of taste and flavor.
Dairy free Raita - Substitute regular yogurt with Vegan curd or yogurt.
What to serve with cucumber raita?
Rice - Vegetable Pulao, Vegetable Biryani, Bisi bele bath and Tomato Rice.
Paratha - Spring Onion Paratha, Methi Thepla and Mooli Paratha.
Curries - Rajma, Chana Masala and Cauliflower Tikka Masala.
Frequently Asked Questions
Mature cucumbers with big seeds add texture and bitterness which can spoil the taste of raita. If the seeds are small and tender, you can easily leave it as it is. Otherwise, use a spoon to scoop the seeds and grate the cucumber for making raita.
As time passes, cucumber draws out moisture which affects the taste and consistency of raita. It is best to consume raita within 8-10 hours.
Use Hung curd to thicken raita. Hung curd is prepared by straining yogurt through a cheese cloth.
I would not recommend freezing as the consistency, taste and texture may change.
More Raita recipes to try
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Cucumber Raita Recipe (Kheera Raita)
Equipment
- Box Grater
- Bowls, Whisk, Spoons and Measuring Cups
Ingredients
- 1 Cucumber medium - peeled, grated
- 1 cup Yogurt unsweetened
- ½ teaspoon Roasted Cumin Powder
- ½ teaspoon Chaat Masala Powder
- ¼ teaspoon Kashmiri Red chili powder sprinkle some for garnish (optional)
- ¼ teaspoon Rock Salt or Kala Namak
- 2 green chili finely chopped
- coriander leaves or cilantro, finely chopped
Instructions
- Wash, peel and grate cucumber in a bowl. Note - Remove big seeds using a spoon, then grate.
- Whisk yogurt in a bowl, add spices, salt to taste and mix.
- To this, add grated cucumber, finely chopped green chilies and coriander. Mix well.
- Optional - Before serving, garnish with coriander, green chili, sprinkle some roasted cumin and red chili powder.
Notes
- Use any variety of cucumber - English Cucumber, Persian cucumber or any variety, preferably with less / no seeds.
- Use Unsweetened Curd or Yogurt - substitute with Greek yogurt.
- Rock salt (kala namak) - substitute with kosher salt or regular table salt.
- Fresh coriander - Feel free to add a mix of coriander and mint or dill leaves.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan