Like Tzatziki, Raita is a yogurt dip popular in Pakistani and Indian cuisine. The delicious side dish pairs perfectly with spicy food and is made with creamy yogurt, shredded cucumber, chopped red onion, cilantro leaves, and some mild seasoning. As epicurious.com aptly puts it, “the condiment is used to cool the palate.” You will often find it on the table when best-mutton-biryani-recipe, mutton yakhni pulao, tindora recipe (ivy gourd), and bhindi-masala-air-fried-okra-curry are served.
Why you’ll love this cucumber raita recipe
No cooking needed - This quick and simple recipe requires no cooking and minimal chopping and cutting. It’s great for last-minute side dishes. Only 10 minutes - Anything that takes only 10 minutes to put together is a win in my book! Budget-friendly recipe - This cucumber raita recipe won’t break the bank, and with today’s rising food prices, it’s a great dish to add to any menu. Fits in with special diets - vegetarian and gluten-free, it can easily be adapted for a vegan version. Cooling for the palate - This recipe is a perfect accompaniment to spicy food and a refreshing lunch option during summer.
Ingredient notes for cucumber raita
Fresh yogurt -Traditionally, raita is made from homemade fresh yogurt, also known as curd in Pakistan and India. I like to use plain, full-fat yogurt for this recipe, as Greek yogurt is too dense. Raita is a sauce and, as such, should have a pouring consistency. Black cumin seeds - These are a little trickier to source than regular (white cumin seeds) but the slightly smoky taste is perfect for this recipe. If you can’t source these, just add regular cumin seeds or cumin powder instead. Pinch of salt - I use very little salt in this recipe, as too much makes the cucumber water, and the raita can get too runny. If you like more salt, I suggest sprinkling some on your raita and stirring it right when you’re ready to eat. Black pepper - I love the aroma of black pepper and find that it pairs well with the cumin. The cucumber raita is not supposed to be too spicy and in my opinion, red chili powder is too hot for this recipe. Red Onions - These are the best onions to use, both for their pop of color and their mild, sweet taste. Cucumber - The star of the show, I like English cucumbers best. With thin skin and few seeds, they hold well once shredded. If these are not available, try and find mini cucumbers, as they also have thin skin and fewer seeds. I suggest removing some seeds in the center if you use regular cucumbers. Cilantro - A sprinkle of freshly chopped cilantro at the end adds the perfect finish.
Please see the recipe card at the bottom of this post for the complete list of ingredients, with measurements and recipe instructions.
Substitutions & variations
Boondi raita - Boondi is the name of a popular South Asian snack that is made with gram flour. These little crunchy balls soften when dipped in yogurt and taste delicious. I love using these instead of cucumber in my raita from time to time. Mint cilantro raita - This is a popular variation of raita. A cilantro mint chutney is prepared and mixed with plain whipped yogurt to make a refreshing sauce. Vegetable raita - Raita can be made with boiled potatoes, tomatoes, or even steamed shredded “lauki,” a popular South Asian bottle gourd. Eggplant raita – a personal favorite, sliced and pan-fried slices of eggplant are added to seasoned yogurt and tempered with aromatics. Try different spices - Feel free to experiment and add red chili powder, chaat masala, or any other spice you feel would pair well with this yogurt sauce. Use vegan yogurt - For a vegan version, use your favorite brand of yogurt; cashew, coconut, or oat are some options.
Step-by-step instructions
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
