Refreshing Cucumber Raita: A Traditional Indian Side Dish

About Cucumber Raita Recipe

Raita is a tangy, savory side dish typically served with Indian meals. It is primarily made from yogurt, various vegetables, and seasoned with roasted cumin powder, salt, and a few additional spices and herbs.

Common raita variations include those made with onion, tomato, or cucumber, while sweeter versions can include fruits like apple, mango, and pineapple.

This Cucumber Raita is a delightful dip or condiment made with just two main ingredients: yogurt and fresh cucumber.

To enhance its flavor, we add a sprinkle of roasted cumin powder, chaat masala, rock salt or black salt, and garnish with fresh coriander (cilantro) or mint leaves.

These are the essential ingredients for this quick and easy Cucumber Raita recipe. For those who enjoy a bit of heat, red chili powder or cayenne pepper can be added.

In Hindi, Cucumber Raita is referred to as ‘kheera raita’ or ‘kheere ka raita,’ where ‘kheera’ (singular) and ‘kheere’ (plural) mean cucumber.

Any variety of cucumber can be used. In India, we commonly use green or white cucumbers, but English cucumbers work well too.

There’s no need to worry about the seeds unless you prefer to avoid them or if your cucumber has large, tough seeds. Opt for fresh, tender cucumbers and avoid ripe ones, as they tend to have tough seeds and a sour taste.

In addition to this refreshing Cucumber Raita, there are many other raita variations made with different vegetables, fruits, and herbs. Some of our favorites include Onion Raita, Boondi Raita, and Pineapple Raita.

I particularly enjoy this Cucumber Raita for its cooling properties during the hot summer months in India. A popular South Indian variation is the Kerala-style Cucumber Pachadi.

Two Methods

There are two primary methods to prepare a comforting Cucumber Raita. You can choose either method based on your preference.

• The first method involves grating the cucumber. Before adding it to the yogurt, squeeze out the excess juices from the grated cucumber using a cheesecloth, muslin cloth, or sieve. This prevents the raita from becoming too watery. However, for nutritional reasons, I often skip this step and add the grated cucumber directly to the yogurt.
• The second method, which is shared in this post, entails chopping the cucumber and mixing it into the yogurt. This method releases less juice, ensuring your raita remains thick and creamy.

How to Make Cucumber Raita

Preparation

1. In a mixing bowl, whisk 1 cup of chilled yogurt until smooth. Use fresh homemade or packaged yogurt, avoiding sour-tasting varieties.
2. Rinse, peel, and finely chop 1 medium cucumber to yield 1 cup of chopped cucumber. Add this to the whisked yogurt. Alternatively, you can use grated cucumber.
3. Add the following ground spices and seasonings:
   • 1 teaspoon roasted cumin powder
   • ½ teaspoon chaat masala powder (optional)
   • ½ teaspoon Kashmiri red chili powder (optional) or ¼ teaspoon red chili powder or cayenne pepper
   • Salt to taste
4. Combine all ingredients thoroughly.
5. Finally, add 1 tablespoon of chopped coriander leaves. You can substitute with 1 tablespoon of chopped mint leaves if desired.
6. Mix again until well combined.
7. Serve the Cucumber Raita immediately, garnished with a few coriander or mint leaves. Optionally, sprinkle some roasted cumin powder and red chili powder (or cayenne pepper) on top.

Serving Suggestions

Here are some delightful ways to serve and enjoy your Cucumber Raita:

• Indian meals: Serve it as a side dish with vegetable curry, lentils, and roti or naan.
• Paratha: It pairs beautifully with stuffed parathas such as Aloo Paratha, Gobi Paratha, or Mooli Paratha.
• Rice: This raita complements rich dishes like Vegetable Biryani or Pulao, and also tastes great with Khichdi, dal, and steamed rice.
• Vegetables: Use it as a dip for fresh, roasted, sautéed, or baked vegetables.

Storage

Leftover Cucumber Raita can be stored in the refrigerator for up to one day. It’s best enjoyed fresh, as the flavor can change when refrigerated. Prepare only as much as you can consume in a day.

Cucumber Raita vs Tzatziki

While Cucumber Raita is a staple of Indian cuisine, Tzatziki is a classic cucumber-yogurt dip from Mediterranean cuisine. Both are delightful condiments, with Tzatziki often prepared for Mediterranean-inspired meals.

Tzatziki is made with Greek yogurt and includes garlic, olive oil, vinegar, and salt, offering a unique flavor profile with the pungent taste of garlic and the freshness of cucumber.

While the preparation of both dips may seem similar, there are key differences. Tzatziki typically uses Greek yogurt or hung curd, resulting in a creamier texture, while Cucumber Raita uses regular yogurt. Additionally, garlic is a defining ingredient in Tzatziki, which is absent from Cucumber Raita. Raita recipes also do not include acidic ingredients like lemon juice or vinegar, nor do they incorporate oil directly into the yogurt.

Expert Tips

1. Cucumber: Any fresh cucumber is suitable for this raita. If you’re concerned about seeds, opt for English cucumbers. Always taste the cucumber before use; discard if bitter or sour.
2. Yogurt: Use fresh homemade or whole milk yogurt for the best results. Avoid sour yogurt unless you prefer low-fat options.
3. Spices: Common spices include roasted cumin powder and red chili powder. Chaat masala can be added for extra flavor, but it’s optional. Roasted cumin aids digestion.
4. Cumin powder: You can make roasted cumin powder by toasting cumin seeds until fragrant, then grinding them to a fine powder.
5. Spice levels: Raita should be subtly spiced, complementing rather than overpowering the main dish. Adjust spice levels according to your taste.
6. Herbs: Fresh coriander and mint are ideal herbs for raita. Dried mint can be used as a substitute, or you can replace coriander with parsley.