Name: Cucumber Raita Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Indian
Ingredients: 1 tsp cumin seeds; Pinch of red chili powder; 1 cup plain full-fat yogurt; 1 medium Persian cucumber, finely chopped (or grated and drained); 1 tbsp finely chopped mint or cilantro; Kosher salt, to taste

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Introduction

Cucumber Raita is a refreshing Indian side dish that perfectly balances creamy yogurt with the cool crunch of cucumber and warm, toasted cumin. It’s an easy and quick recipe that adds a vibrant touch to spicy meals or can be enjoyed on its own as a light snack.

A white bowl filled with a creamy white yogurt sauce mixed with small green herb pieces and cucumber bits visible throughout. On top, there are fresh green mint leaves scattered along with small diced cucumber pieces and a light dusting of red spice powder. A silver spoon rests inside the bowl. The bowl is placed on a white marbled surface with some chopped cucumber pieces beside it on a wooden board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp. cumin seeds
1 cup plain full-fat yogurt

1 medium Persian cucumber, finely chopped (or grated and drained)
Pinch of red chili powder

1 tbsp. finely chopped mint or cilantro
Kosher salt, to taste

Instructions

Step 1: Add cumin seeds to a small skillet over medium heat. Toast the seeds until fragrant and beginning to pop, about 1 minute.
Step 2: Transfer the toasted cumin seeds to a mortar and pestle and crush them into a coarse powder.
Step 3: In a medium bowl, whisk together the yogurt, cumin powder, chopped cucumber, red chili powder, and chopped mint or cilantro.

Step 4: Season with kosher salt to taste, mix well, and serve immediately or chilled.

Tips & Variations

For a creamier texture, strain the cucumber after grating to remove excess water before mixing.
Add a squeeze of lemon juice for a tangy twist.

Swap mint for cilantro or use both for a fresh herb flavor.
To make it spicier, increase the red chili powder or add finely chopped green chili.

Storage

Store the raita in an airtight container in the refrigerator for up to 2 days. Stir well before serving as the yogurt may separate slightly. It’s best enjoyed fresh to retain its crisp flavors and texture.

How to Serve

A light blue bowl filled with creamy white raita, speckled with tiny pieces of green cucumber and mint leaves mixed throughout. On top, there are three fresh, bright green mint leaves and sprinkled red chili powder adding color contrast. A silver spoon with a wood handle rests inside the bowl on the right side. The bowl is placed on a white marbled texture, next to a wooden board with one green mint leaf on it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Yes, regular cucumbers can be used, but it’s best to peel and remove the seeds to prevent excess water and bitterness in the raita.

Is it necessary to toast the cumin seeds?

Toasting the cumin seeds enhances their flavor and aroma, making the raita more fragrant and delicious, but you can skip this step if you’re short on time.