Call it Indian yogurt sauce or Indian yogurt dip (I can never make up my mind!), raita (or raitha as it is also spelled) is a condiment usually served with Indian dishes, most commonly alongside biryani, pulao (hello, vegetable pulao!), roti, or naan (I love it with these spicy bullet naans!)—or really, with any Indian meal. Learn more about raita in the section below. Although this raita recipe—with cucumber and cooling yogurt—gives summer vibes, I suggest you keep this recipe handy for making all year long! You will love it because it comes together in hardly any time and is a delicious side to include on your dinner table. If you have enjoyed reading this, please take a moment to leave a comment and a rating below. This will motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram. - Padma If you’ve ever had an Indian thali, you’ll notice raita often makes an appearance alongside various components like green moong dal or a hearty chana dal, accompanied by either plain rice or jeera rice, a flatbread such as roti or naan, and vegetable curries. Its role in the meal is to provide a cooling contrast to spicier items, offering a refreshing break for your palate. Raita is the name for this dish in Northern India. In Southern India, it goes by other names—thayir pachadi in Tamil Nadu and Kerala, and perugu pachadi in Andhra Pradesh and Telangana. In addition to yogurt, raita usually includes at least one type of vegetable or fruit. The vegetable or fruit is either finely chopped, grated, or, as in the case of this tomato raitha, cooked until soft and mushy. A good raita will have minimal spices and a generous sprinkling of fresh herbs—most commonly cilantro, also known as coriander and mint. If you have been to Indian restaurants, you will be familiar with mint raita as it is served, usually, with starters. In Southern India, like with this beetroot raita, the dish is often flavored with oil infused with spices such as cumin, mustard seeds, and asafoetida.
grain-free nut-free allium-free soy-free
This recipe has no tomatoes and no added oil in it.
To make this recipe vegan, simply swap the yogurt with any plant-based yogurt of your choice.
Cucumber: I use English cucumbers for this recipe, but feel free to use any type of cucumber that is locally available to you.
Yogurt: Traditionally, this recipe is made with hung curd, which is thick and creamy. Since I find it hard to get hung curd here in the UK, I use plain Greek yogurt instead. You can choose any other variety of thick yogurt that you prefer.
Roasted cumin seeds powder: Also known as bhuna jeera, this ingredient adds a deep aroma to the dish. If you don’t have bhuna jeera, just skip it; regular ground cumin won’t work for this recipe. For extra oomph use chaat masala instead.
Chilies: This recipe calls for both green chili peppers and red chili powder. An Indian raita recipe just isn’t complete without that chili kick! The chili powder adds a gentle warmth and color. You can also add a dash of freshly ground black pepper if you like, or skip it entirely.
The red chili powder I mentioned is made entirely from dried red chilies. This gives it a much bolder heat and flavor compared to standard chili powder. Grocery store chili powder often contains a blend of other spices. So, when buying, be sure to look for Indian chili powder.
Herbs: I love using fresh cilantro (coriander) in this recipe. However, if you’re not a fan of cilantro, feel free to use mint leaves instead.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Equipment: You will need a sharp knife and chopping board or a box grater if you prefer to grate the cucumber. You will also need a bowl and a mixing spoon.
Come, I’ll show you how to make raita. But first, let me answer your question.
Step 1: Chop the cucumber into small pieces.
Step 2: Chop the chili peppers and cilantro, then place these, along with the chopped cucumber, in a bowl.
Step 3: Add the spices and mix.
Step 4: Add the yogurt and mix well.
For extra crunchiness and flavor, sprinkle some roasted cumin powder on each serving as well.
This recipe, like my sauteed okra, is so simple that there’s nowhere to hide!
Fresh Spices: I make small batches of roasted cumin powder at home. Freshly ground spices are a game-changer in this recipe!
Check out my video on how to make roasted cumin powder at home—it’s easy!
Fresh Herbs: A burst of flavor and fragrance is essential for a raita! Please do not use dried herbs; they do not work well in this recipe. You can add mint instead of cilantro and make it a cucumber mint raita. Dill is another herb that will work well.
Cucumber: Finely chop or grate the cucumber. Chopping it finely will ensure that the cucumber releases its juices and this, when combined with the yogurt, makes it perfect for scooping.
If you prefer to grate the cucumber, remember to squeeze out some of the water; otherwise, the raita may become too watery. Add back the reserved water, if needed, to bring the raita to a scooping consistency.
Season well: This is such a simple recipe, and therefore, every ingredient counts! We are using only three spices—salt, roasted cumin powder, and chili powder. A raita that isn’t well-seasoned can taste quite “hollow!”
Yogurt: Traditionally hung curd is used for making raita. Greek yogurt does a good job of replacing hung curd. Please do not use low-fat yogurt. We need the rich, creaminess of full-fat, thick yogurt to withstand the juices that ooze out from the cucumber. If you do not have Greek yogurt, you may use any other full-fat thick yogurt. Keep in mind that the yogurt should not be sour.
1 shallot or small onion, finely chopped 1 small tomato or 2-3 cherry tomatoes, finely chopped 1 small carrot, grated
Remember to adjust the quantity of seasoning accordingly.
Make a cold soup: Just add more water and whisk the raita well to turn it into the most refreshing cold soup, ideal for beating the summer heat!
Want more flavor? Though not traditionally added to raita, a splash of lemon juice and some minced garlic can instantly enhance the flavor of your raita recipe. You can also add some chaat masala.
Prep ahead: If you want to make the raita, say, a day ahead, then do all the prep work, such as chopping the cucumber and chilies, the day before. Keep the spices, herbs, and yogurt measured and in separate containers. Mix all of these just before serving.
Fusion meal ideas:
Pair it with this incredibly flavorsome spiced couscous salad. Create a delicious meal with these turmeric tortillas, some hummus, and Indian onion salad. Use it as a sauce for your burger or alongside your summer grilling. This raita dip will be the perfect accompaniment for your charcuterie board.
Indian meal ideas:
Pairing it with some cooked rice and this hearty black chickpea curry will keep you going for hours! If you are planning a meal for your little one, consider pairing the raita with some buttered rice and aloo matar. Enjoy a satisfying meal by pairing it with gluten free naan and spinach stir fry.
As you can see, the possibilities are endless. In short, this raita recipe will make any meal immensely satisfying!
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
