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Easy, Authentic Cucumber Raita

This is a recipe for an easy and authentic Cucumber Raita, a cool and refreshing yogurt salad that pairs perfectly with biryani, pulao, and many other Pakistani and Indian dishes.
Course Side Dish
Cuisine Indian, Pakistani
Keyword authentic cucumber raita, cucumber raita
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Izzah Cheema

Ingredients

  • 1 small Persian cucumber or half regular finely diced*
  • ¼ cup onion (any kind) finely diced
  • 1 small tomato finely diced**
  • 2 tbsp fresh mint or cilantro leaves (or a combination of the two) finely chopped
  • 1 cup plain whole milk yogurt
  • 1-2 tbsp whole milk depending on desired consistency
  • ¼ tsp + a pinch kosher salt or to taste
  • 1/8 tsp cumin powder (roasted or regular) or more to taste
  • 1/8 tsp red chili powder use less if yours is spicy
  • pinch black pepper powder

Optional Add-Ins:

  • 1/8 tsp chaat masala
  • 1 thai chili or serrano pepper finely chopped
  • 1/2 carrot finely chopped
  • 2-3 radishes finely chopped

Instructions

  • Whisk the yogurt, milk, salt, and spice powders in a medium bowl.
  • Stir in the vegetables and cilantro or mint, reserving some for garnish. Taste and adjust salt as needed.
  • Tightly cover 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.

Notes

*Peeled if desired (see notes within text).
**If the tomato has excess pulp, remove and reserve it for other use.