Raita
- Gluten Free
- Vegetarian
- Energy Kcal 59
- Carbohydrates g 4.3
- of which sugars g 4.3
- Protein g 3
- Fats g 3.3
- of which saturated fat g 1.63
- Fiber g 0.7
- Cholesterol mg 7
- Sodium mg 331
- Difficulty: Very easy
- Prep time: 10 min
- Serving: 4
- Cost: Very low
PRESENTATION
Cucumber raita is a classic Indian side dish that adds a refreshing touch to any spicy meal. And honestly, this raita recipe brings together cool, creamy yogurt with plenty of fresh cucumber—diced up just right for a tasty crunch. Seriously good. Plus, a sprinkle of ground cumin and chopped coriander gives it that unique flavor typical of Indian cuisine. For centuries, folks in India have been whipping up some form of Indian yogurt sauce. It's a staple alongside dishes like tandoori chicken, samosas, and curry. Really, what you end up with is a cooling sauce that perfectly balances the bold, spicy flavors, making each bite more enjoyable.
Cucumber raita is possibly the most popular version. It's got this light, moist, and slightly tangy taste from the yogurt. Thing is, across different regions of India, people add their own spin—some toss in tomatoes or onions, while others add a hint of chili for extra heat. Pretty much. Yet, the base remains the same: creamy yogurt and crisp cucumber. The way this homemade raita is seasoned with coriander and cumin makes it taste so fresh and bright. Not heavy, not overwhelming—just refreshing enough to complement almost any dish. And the sauce? For sure.
As a traditional raita or a quick Indian side dish, it’s present at virtually every gathering—from simple weeknight dinners to grand festival spreads. It doesn't have to be fancy or complicated—and that's part of its charm. Seriously. It simply works, making every meal feel a bit more complete and a whole lot easier to enjoy. Whether you're hosting a big dinner or just craving something cool to pair with your meal, cucumber raita is always a perfect choice. Really, really perfect.
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- INGREDIENTS
- Natural plain yogurt 1 cup (250 g) - creamy and thick
- Cucumbers 1 ¾ cup (220 g)
- Cumin 1 tsp
- Coriander 1 spoonful - minced
- Fine salt to taste
How to prepare Raita
To make the raita, start by peeling the cucumber with a vegetable peeler 1 or a knife, then cut the cucumber in half 2, slice the two halves lengthwise into thin slices 3, and cut these into sticks
and finally reduce the sticks into small cubes 4. For more details, check out our Cooking School How to Cut Vegetables. Wash the coriander and pat it dry with a towel, then finely chop it with a knife 5 and set it aside. Now take a bowl and pour the yogurt inside 6,
add the ground cumin 7, the diced cucumber 8, the chopped coriander 9,
salt 10 and mix the sauce with a spoon 11 so that all the ingredients blend and flavor each other. Once this operation is complete, your homemade raita is ready 12, store it in the refrigerator until it's time to serve and enjoy it cold.