Raita sauce

Ingredients

• 250 gplain natural yoghurt (or Greek yoghurt)
• 250 gcucumber
• 1 teaspoon (5 ml)ground cumin
• 2–3 teaspoons (10–15 ml)chopped coriander
• 1 pinchsalt

Instructions

1. 1

   Prepare cucumber

   Peel, rinse and dry the cucumber. Set aside a couple of slices for the garnish.

2. 2

   Remove seeds

   Halve the remaining cucumber lengthways and scrape out the centre, which is usually full of seeds.

3. 3

   Grate cucumber

   Coarsely grate the cucumber, or cut it into very small dice.

4. 4

   Squeeze dry

   Place the cucumber in a clean tea towel and squeeze out its excess liquid.

5. 5

   Drain cucumber

   Alternatively, leave it in a sieve for 15 minutes, pressing it with the back of a spoon.

6. 6

   Prepare coriander

   Rinse the coriander, shake off the water, dry it and chop it with a knife. Toast cumin seeds in a pan over high heat for 1–2 minutes, stirring constantly.

7. 7

   Grind cumin

   Grind the toasted seeds to a powder in a spice grinder or mortar. Alternatively, use ½ teaspoon of shop-bought ground cumin.

8. 8

   Mix the sauce

   Put the yoghurt in a medium bowl and add the cumin, coriander and cucumber. Season with salt and mix thoroughly.

9. 9

   Chill the raita

   Refrigerate the yoghurt and cucumber sauce for at least 1 hour, preferably several hours, so the flavours can meld.

10. 10

    Serve chilled

    Take the raita out of the fridge just before serving so it can be enjoyed cold.

What is raita sauce?

Raita is an Indian yoghurt-based accompaniment, often served alongside richly spiced food. Cool yoghurt and cucumber temper the heat and add a fresh contrast.

This version keeps the ingredient list simple, using coriander and cumin for fragrance. Squeezing the cucumber and chilling the mixture help give it a less watery texture and a more blended flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 48 calories, 3g protein, 5g carbs, 2g fat.

The yoghurt provides most of the protein and fat, while the cucumber contributes a small amount of carbohydrate. Serve a portion alongside a main dish with vegetables and a substantial protein source for a more balanced plate.

Choosing the yoghurt and cucumber

Yoghurt: Plain natural yoghurt gives a smooth, pourable sauce, while Greek yoghurt makes it thicker and richer. Choose unsweetened yoghurt so the savoury seasoning stays in balance.

Cucumber: Peel it and remove the seedy centre as directed. Grating makes the cucumber easy to mix through the yoghurt; finely diced cucumber gives a little more bite.

Keep excess water out

Squeezing: Cucumber releases a lot of liquid, which can thin the sauce. Wrap the grated cucumber in a clean tea towel and squeeze firmly before mixing.

Draining: If you prefer not to squeeze it by hand, leave it in a sieve for 15 minutes and press it with the back of a spoon.

Build the cumin flavour

Toasting: The method describes briefly toasting cumin seeds over high heat for 1–2 minutes, stirring continuously, then grinding them. Watch closely so the seeds do not scorch.

Ground cumin: The ingredient list calls for ground cumin, while the method also gives an alternative of ½ teaspoon of shop-bought ground cumin. Follow that alternative if you are not starting with whole seeds.

Chill before serving

Resting: Chill the mixed raita for at least 1 hour, or for several hours if time allows. This gives the coriander and cumin time to mingle with the yoghurt.

Serving cue: Serve it cold, topped with the cucumber slices set aside at the start. Stir gently if any liquid has collected before serving.

What to serve with raita

Pairings: Serve raita alongside Indian curries, rice dishes, flatbreads or grilled vegetables. Its cool, creamy texture works especially well beside food with warming spices.

On the plate: Use it as a side sauce rather than mixing it into a hot pan, which can make the yoghurt separate.

Recipe notes & tips

• Dry the coriander well before chopping so it does not add water to the sauce.
• Reserve the cucumber garnish before grating the rest.
• Squeeze or drain the cucumber thoroughly for a thicker raita.
• Stir the yoghurt smooth before folding in the cucumber and herbs.
• Taste for salt after mixing, then adjust if needed.
• Make the sauce ahead and keep it chilled until serving.

Variations

• Thicker raita: Use Greek yoghurt for a denser, creamier consistency.
• Extra mint: Add chopped mint alongside the coriander for a fresh herbal note.
• More heat: Stir in finely chopped green chilli to give the sauce a gentle kick.
• Whole cumin: Toast and grind cumin seeds as described in the method for a freshly toasted flavour.
• Diced cucumber: Finely dice the cucumber instead of grating it for a chunkier texture.

Common mistakes to avoid

• Watery sauce: Squeeze the grated cucumber well before adding it to the yoghurt.
• Burnt cumin: Stir the seeds constantly and take them off the heat after 1–2 minutes.
• Unbalanced seasoning: Add salt gradually and taste the mixture before chilling.
• Warm serving: Keep the raita refrigerated and bring it out just before serving.
• Lumpy mixture: Stir the yoghurt until smooth before folding in the other ingredients.

How to store

Store the raita in a covered container in the fridge and eat it within 2 days for the best texture. It is served cold, so there is no need to reheat it; stir gently before serving if it has separated slightly.

Frequently asked questions