Easy Cucumber Raita (15 Minutes!)
Learn how to make cucumber raita with this easy and authentic recipe! Raita is a classic yogurt salad that completes many Pakistani and Indian meals. I’ve included my family’s trick for avoiding the cucumber’s bitterness, and optional add-ins to give you an idea of the endless possibilities with raita.
“Thanks for the quick and simple Raita recipe. It went well with the Instant Pot Chicken Pulao recipe of yours that I made.”Talha
What is Cucumber Raita?
Raita is South Asian-style whisked yogurt often made with spices and vegetables such as cucumbers, onion. It is versatile and serves as perfect accompaniment to many South Asian dishes such as biryani, pulao, and vegetarian curries (especially dry ones like this Mixed Vegetable Curry).
Raita harmoniously balances a meal: yogurt for cool and creamy acidity, vegetables for crunch and texture, and herbs for vibrance and freshness.
Though restaurants will often serve this blended Mint Cilantro Raita (also called Dahi Chutney), this vegetable raita is most commonly served in many South Asian homes.
A Key Tip for Using Cucumber in Raita
I remember when I first saw my husband chop a cucumber. He cut off about half an inch from the stem and rubbed both parts against each other. He explained that he does it because his mom did it, and he’s not sure how it works but it’s supposed to remove bitterness.
I thought it was a typical ‘grandma’s pot roast’ scenario. When you call mom to ask why she always cuts the ends off the pot roast and she says because that’s the way grandma did it. You ask grandma only to find out she cut it off to fit it in her oven.
But then I came to find out Julie Sahni in Classic Indian Cooking recommends the same trick – rub the stem end against the cucumber until a white film starts to build. Epicurious echoes this, explaining how cucurbitacins (a bitter compound) accumulate at the peels and ends. They suggest you cut off the ends before peeling it to avoid spreading the bitterness.
If you’re able to find young Persian cucumbers, you likely won’t have the bitterness problem. But if you do, now you know how to remove it. It wasn’t just a weird thing my in-laws did after all.
How to make Cucumber Raita
To make this raita, first you’ll whisk together the yogurt, milk, salt & spice powders.
Then stir in the chopped vegetables and herbs. Taste and adjust!
Tips & FAQs
I remember googling how to make raita many years ago when I would always eyeball the salt and it would always be too much. So exactly how much salt do you need? And how many vegetables? Should the cucumber be peeled or unpeeled? I had questions. Here are some answers:
I like to keep the salt subtle. Start with 1/4 tsp sea salt or table salt per cup of yogurt, then add up to 1/8 tsp more, if desired.
I always use plain, whole milk yogurt. I wouldn’t recommend using greek, but if you do, you’d need to increase the milk to make it thinner for a raita-like consistency.
If you aren’t using organic cucumbers, I’d suggest peeling it due to pesticide residue. Also peel if the skin is waxy or bitter, or if you just prefer it that way.
Of course, this is a preference, but I found each of my vegetables to measure in between 1/4 and 1/3 cup. If using more vegetables, use less of each.
Here are some recipes that you can pair with raita:
Tried this recipe? If you have a minute, please consider leaving a comment & star rating below and telling me how it was! If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you! Thank you!
Easy Cucumber Raita (15 Minutes!)
- 1 cup (~230-245 g) plain whole milk yogurt
- 1/4 cup (59 ml) whole milk (2 oz), depending on desired consistency
- ¼ tsp table salt, or more to taste
- 1/4-1/2 tsp cumin powder (roasted or regular)
- 1/8-1/4 tsp ground black pepper
- 1/8 tsp red chili powder or red chili flakes
- 1 small (~60 g) Persian cucumber or quarter large, ends trimmed, peeled, and finely diced
- ¼ cup (~25 g) red or yellow onion, finely diced
- 1/2 small (~50 g) tomato, finely diced
- 2 tbsp fresh mint or cilantro leaves (or a combination of the two), finely chopped
- 1/8 tsp chaat masala
- 1 thai chili or serrano pepper, finely chopped
- 1/2 carrot (See Note), finely chopped
- 2-3 radishes (See Note), finely chopped
- In a medium bowl, whisk together the yogurt, milk, salt, and spice powders.
- Stir in the vegetables and cilantro or mint, reserving some for garnish. Taste and adjust salt and spices as desired.
- Serve immediately or place in an airtight container and refrigerate until ready to serve. Garnish with additional chopped cilantro or mint and serve. Refrigerate leftovers for up to 3 days.