Cooling cucumber raita is a must-have accompaniment to spicy Indian dishes. With finely grated piles of cool, crispy cucumbers dunked in creamy yogurt and a hint of garlic and cumin, this is a must-try recipe.
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Raita is one of my favorite quick sides to whip up, creamy, cooling, and the perfect match for spicy Indian dishes like curries, dals, and biryanis. It comes together in just minutes with yogurt, a few fresh ingredients, and no cooking needed!
There are so many fun variations—boondi, tomato-onion, pineapple, and some of my favorites like beet raita and pumpkin raita. I’m excited to add this refreshing cucumber raita to the mix!
Cooling Cucumber Raita
Cucumber raita is one of the most loved sides in my home. It is quick to make, needs no cooking, and the whole family enjoys it. Cucumber, also known as kakdi or kheera in India, is refreshing and keeps you hydrated.
Traditional raita usually does not include garlic, but I like to add a little for a subtle boost of umami flavor. In India, raita is typically made with plain yogurt, but I prefer using Greek yogurt. It makes the raita extra creamy, adds more protein, and is easy to find here in the US.
Ingredients Notes
- Cucumbers: Persian cucumbers are my top choice; they’re crisp, tender, and have very few seeds, making them perfect for raita. English cucumbers or any variety you have on hand will also work; just be sure to peel and deseed if needed.
- Yogurt: Plain full-fat yogurt is traditional, but I prefer using Greek yogurt for a thicker, creamier texture that holds up well when served as a side.
- Garlic: Optional, but a small amount of minced garlic adds a bold, savory kick that elevates the flavor.
- Ground Cumin: A must-have for its warm, earthy flavor—it ties all the ingredients together and gives the raita a classic touch.
How to Make Cucumber Raita
How to Serve Raita
Serve cucumber raita with roti, parathas, and vegetarian curries. I also love to pair this raita with Biryani and Pulao. If you are on a low-carb diet, this cucumber raita makes for a perfect pairing with cauliflower rice chicken biryani.
Storing
Cucumber raita can be refrigerated for up to a day. To make ahead, mix the yogurt with the spices in teh serving bowl and refrigerate. Refrigerate the grated cucumber and cilantro separately. Add cucumbers to the yogurt just before serving. This will prevent the raita from being too watery. You can also squeeze out any excess liquid from the cucumbers. Note: Dicing the cucumbers instead of grating them releases fewer liquids.
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Recipe
Cucumber Raita Recipe | Easy Cooling Indian Yogurt Side Dish
Equipment
Recipe Video
Ingredients
- 2 cups Greek Yogurt
- ½ teaspoon fine sea salt
- 4 small Persian Cucumbers
- 1 garlic clove
- ¼ teaspoon ground cumin
- ¼ cup chopped cilantro garnish
Instructions
- Peel the cucumbers and trim the top and bottom ends
- Grate the cucumbers and garlic clove and add to a medium serving bowl
- Add yogurt, salt and ground cumin
- Mix well and garnish with cilantro
Notes
- Cucumbers - De-seeded English cucumbers can be used instead of Persian cucumbers
- Yogurt - Plain yogurt be used instead of Greek yogurt. Squeeze out some of the excess moisture from the cucumbers to make teh raita thick and creamy
- Salt - 1 teaspoon of Kosher Salt can be used in place of sea salt
- In this recipe, I have grated the cucumbers but you can also dice them
- Instead of cilantro add chopped mint to make mint cucumber raita
- You can skip the garlic and add a teaspoon of sugar if you like
- Greek yogurt or plain full-fat yogurt work best for creamy raita. You can also use low-fat yogurt if that is what you have on hand
- Green chili or red chili powder can also be added for some heat if you like. I prefer skipping it as most Indian main dishes will have spices and chili for the heat.
- If you are on a vegan diet, use vegan yogurt
Edith Tsacle says
I made this today and it was delicious! Thank you!