Cucumber Raita

Ingredients

• 360 g (1.5 cups)plain yoghurt
• 300 g (1 medium)cucumber
• ¼ teaspoonchaat masala
• ¼ teaspoonkala namak
• ½ teaspoonground cumin
• ⅛ teaspoon, or to tastesalt
• 30 ml (2 tablespoons)chopped fresh mint

Instructions

1. 1

   Grate the cucumber

   Peel the cucumber and grate it. Add the yoghurt to a bowl and whisk until smooth. Stir in the chaat masala, kala namak, ground cumin and salt until the spices are evenly mixed through.

2. 2

   Mix in cucumber

   Add the grated cucumber to the spiced yoghurt and stir to combine.

3. 3

   Add the mint

   Stir in the chopped mint until it is distributed through the raita.

4. 4

   Garnish and serve

   Serve as a side with an Indian meal, biryani or pulao. If you like, sprinkle ground cumin over the top, and add Kashmiri red chilli powder for colour.

What is cucumber raita?

Raita is a yoghurt-based accompaniment served with many Indian meals. Cucumber and herbs give it a cool, fresh character that contrasts nicely with richly spiced dishes.

This simple version combines grated cucumber with mint, cumin, chaat masala and kala namak. The cucumber softens into the yoghurt, while the spices keep the flavour savoury and lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 131 calories, 7g protein, 12g carbs, 6g fat.

Yoghurt supplies most of the protein and contributes fat, while the cucumber adds a small amount of carbohydrate; the spices and mint are used in modest quantities. Pair a serving with rice and a protein-rich main, and add vegetables if the rest of the meal needs them.

Choosing the ingredients

Yoghurt: Plain whole-milk yoghurt makes a creamy base and helps the raita cling to rice and other dishes. A thick yoghurt will give a more spoonable result.

Spices: Cumin brings warmth, while chaat masala adds a tangy, savoury note and kala namak contributes its distinctive flavour. Taste before adding all the salt, as the seasoning blend and kala namak are already savoury.

Mint: Fresh chopped mint lends a bright finish. Add it near the end so its flavour stays fresh.

Grating and draining the cucumber

Grating: Peel the cucumber and grate it finely so it mixes evenly into the yoghurt. A box grater is a straightforward tool for the job.

Moisture: Cucumber releases liquid after grating, which can make the raita thinner as it stands. For a thicker consistency, gently squeeze some of the liquid out before mixing it in.

Getting the texture right

Smooth base: Whisk the yoghurt before adding the cucumber to break up lumps and make the spices easier to distribute.

Final consistency: Stir the cucumber in rather than whisking vigorously, so the mixture stays pleasantly textured. If it seems too thick, loosen it with a small splash of water.

Seasoning to taste

Salt: Start with the stated amount, then taste and adjust. The balance can vary depending on the yoghurt and the saltiness of the spice blends.

Garnish: A little ground cumin on top reinforces the spice in the mixture. Kashmiri red chilli powder is an optional finishing touch for colour.

When to serve it

Timing: The raita comes together in about 10 minutes and can be served straight away. A short rest in the fridge lets the flavours mingle, though the cucumber may release more liquid.

Pairings: Serve it alongside biryani, pulao or another Indian meal. Its cool, creamy texture also works well with dishes that have a bold spice level.

Recipe notes & tips

• Use a fine grater for cucumber that blends smoothly into the yoghurt.
• Taste the mixture before adding extra salt, since the seasonings are savoury.
• Squeeze out some cucumber liquid if you prefer a thicker raita.
• Chop the mint shortly before mixing it in to keep its flavour fresh.
• Keep the optional chilli garnish separate if serving people with different preferences.

Variations

• Add coriander: Replace some of the mint with chopped fresh coriander.
• Use toasted cumin: Sprinkle toasted ground cumin on top for a deeper aroma.
• Make it less salty: Reduce the salt and kala namak, then season to taste.
• Keep the peel: Leave the cucumber unpeeled if you prefer extra colour and texture.
• Add chilli: Dust the finished raita with Kashmiri red chilli powder for colour and gentle warmth.

Common mistakes to avoid

• Skipping the yoghurt whisk: Whisk it smooth before adding spices to avoid uneven seasoning.
• Adding too much salt at once: Start with the measured amount and taste before adjusting.
• Leaving excess cucumber liquid: Squeeze out some of it if the raita becomes too thin.
• Mixing in mint too early: Stir it in near the end to keep its fresh flavour.
• Overlooking the garnish: Add cumin or optional Kashmiri chilli just before serving for a finished look.

How to store

Store covered in the fridge and eat within 1–2 days; the cucumber may release liquid, so stir before serving. This yoghurt side is best served chilled rather than reheated.

Frequently asked questions