Cucumber Raita

5 from 7 votes

Raita, that refreshing and cooling staple of
Indian cuisine, is the perfect finishing condiment for an Indian meal. It's a cooling additional spicy food like curries, a dip for flatbread, biryani, tandoori, and more. It’s easy to make, too!

Course Sauce Recipes

Cuisine Indian

Keyword cucumber raita, indian food, raita, yogurt

Prep Time 5

Additional Time 30

Total Time 35

Servings cups

Calories 47kcal

Author Robin Donovan

Ingredients

1 medium cucumber peeled and halved lengthwise
1 cup plain whole-milk yogurt
½ teaspoon kosher salt
3 tablespoons minced fresh mint leaves
½ teaspoon ground cumin
¼ teaspoon paprika

Instructions

Grate the cucumber on the large holes of a box grater.
Wrap grated cucumber in a clean dishtowel and squeeze to remove as much of the excess water as you can.
In a medium bowl, combine the cucumber, yogurt, salt, mint, and cumin and stir to combine. Garnish with radishes and/or paprika if desired.
Chill at least 30 minutes before serving.

Notes

Raita can be made a day or two ahead of time and stored, covered, in the refrigerator.

Nutrition