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Cucumber Raita in a bowl with a wooden spoon and cilantro sprinkled on top

Easy Cucumber Raita (15 Minutes!)

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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.
Course Side Dish
Cuisine Indian, Pakistani
Keyword authentic cucumber raita, cucumber raita
Prep Time 15 mins
Total Time 15 mins
Servings 4 servings
Calories 68



  • 1 cup plain whole milk yogurt
  • 1/4 cup whole milk (2 oz) depending on desired consistency
  • ¼ tsp table salt or sea 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 Persian cucumber or quarter large ends trimmed, peeled, and finely diced
  • ¼ cup red or yellow onion finely diced
  • 1/2 small tomato finely diced
  • 2 tbsp fresh mint or cilantro leaves (or a combination of the two) finely chopped

Optional Add-Ins:

  • 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.


Note: If using optional vegetables, decrease the other vegetables as desired.


Calories: 68kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 191mg | Potassium: 309mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1637IU | Vitamin C: 7mg | Calcium: 117mg | Iron: 1mg