Easy Raita Recipe

Ingredients

• 180 g (¾ cup)plain yoghurt, preferably whole milk, or vegan coconut yoghurt
• 75 g (½ cup)cucumber, finely diced or grated
• 15 ml (1 tablespoon)red onion, finely chopped (optional; chives or spring onion can be used instead)
• 10 ml (2 teaspoons), plus more to tastelemon or lime juice
• 15 ml (1 tablespoon)olive oil
• 2.5 ml (½ teaspoon)ground cumin
• 2.5 ml (½ teaspoon)ground coriander
• 30–45 ml (2–3 tablespoons)fresh mint leaves, chopped
• 30–45 ml (2–3 tablespoons)fresh coriander, chopped
• 1.25 ml (¼ teaspoon), plus more to tastesalt
• 1.25 ml (¼ teaspoon)black pepper

Instructions

1. 1

   Mix the raita

   Put all the ingredients in a bowl and stir until combined.

2. 2

   Add the garnish

   Finish with a garnish of fresh herbs.

3. 3

   Chill before serving

   Refrigerate the raita until you are ready to serve it.

4. 4

   Keep it chilled

   Store the raita in the fridge, where it will keep for 4–5 days.

What is raita?

Raita is an Indian yoghurt-based accompaniment, commonly served with dishes such as curries and rice. Its cool, tangy character offers a refreshing contrast to warmly spiced food.

This version combines cucumber with mint, coriander, cumin and lemon or lime juice. The yoghurt brings everything together, while olive oil adds a smooth finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 43 calories, 1g protein, 5g carbs, 3g fat.

The yoghurt provides most of the protein, while cucumber and yoghurt contribute carbohydrates; olive oil is the main source of fat. To make it part of a more balanced plate, serve it alongside a protein-rich main and vegetables or rice.

Choosing the ingredients

Yoghurt: Whole-milk yoghurt gives the raita a rich, creamy base. Coconut yoghurt is an option if you want a vegan version.

Cucumber: Finely dice it for little pieces throughout, or grate it for a more blended texture. Red onion is optional; chives or spring onion can stand in for it.

Herbs and spices: Fresh mint and coriander provide the main herbal flavour, while cumin and ground coriander add warmth.

Mixing and seasoning

Combine all the ingredients in a bowl, stirring so the cucumber and herbs are distributed through the yoghurt.

Taste before serving and adjust the lemon or lime juice and salt to suit your preference; both are listed with extra to taste.

Texture and freshness

Finely diced cucumber keeps distinct, crisp pieces in each spoonful, while grated cucumber makes the mixture feel more uniform.

Chopped herbs add flecks of freshness. Reserve a little fresh herb for the garnish, as directed, if you want a more defined finish.

Chilling and serving

Refrigerate the raita until you are ready to serve it. Chilling also gives you a convenient make-ahead accompaniment.

Serve it alongside Indian dishes, especially meals with warming spices, or offer it with rice. Keep leftovers refrigerated; the recipe says they will keep for 4–5 days.

Recipe notes & tips

• Choose finely diced cucumber for a chunkier texture or grate it for a more even mix.
• Start with the listed amount of lemon or lime juice, then add more to taste.
• Chop the mint and coriander finely so they mix evenly into the yoghurt.
• Keep a few fresh herb pieces aside for the garnish.
• Stir well so the cumin and coriander are distributed throughout the bowl.

Variations

• Use coconut yoghurt: Swap in vegan coconut yoghurt for a plant-based version.
• Change the onion: Use chives or spring onion instead of red onion.
• Choose your citrus: Use lemon or lime juice, whichever you have to hand.
• Adjust the cucumber: Grate it for a smoother texture or dice it for more bite.
• Make it more herby: Add more chopped mint or coriander to taste.

Common mistakes to avoid

• Large cucumber pieces: They can make the mixture uneven; dice them finely or grate them.
• Uneven seasoning: Stir thoroughly so the spices and salt are not left in one spot.
• Too little acidity: Taste the mixture and add more lemon or lime juice if desired.
• Skipping the garnish: Finish with fresh herbs as the method directs.
• Leaving leftovers out: Return the raita to the fridge and keep it chilled.

How to store

Store the raita covered in the fridge for 4–5 days, as specified in the recipe. Stir it before serving leftovers; no reheating is needed.

Frequently asked questions