Ready with a prep time of just 5 minutes and can easily be made vegan. This cucumber raita recipe, also known as kakdi nu raitu or raitha, is an Indian accompaniment to so many meals such as curries, paratha and rice dishes. It is also known as kheere ka raita or kheera raita. Cucumber Raita Sauce is made with yogurt, cucumber, herbs such as mint, a little sugar and chaat masala. Mint Cucumber Raita helps cool and balance the heat of the main meal. Raita is the term for any Indian yogurt dip. You can get different flavors of raita such as Boondi raita, tomato raita and onion raita. Other vegetables can be added such as Butternut Squash Raita which is made with roasted cumin seeds. You can also make mix fruit raita which has the perfect combination of sweet and savoury. Dips and sauces are crucial to a complete indian meal in a restaurant. A variation of raita is this Indian Mint Sauce. Other Poppadom dips such as Indian Onion Chutney and Tamarind Chutney are so good with starters!
Why you will love this recipe
Perfect Indian condiment for almost any meal. Yogurt provides some protein to the meal Cooling and refreshing Easy to make vegan
Cucumber Raita Ingredients
Cucumber – english or persian cucumbers work best as they have thin skin that you do not need to peel. Yogurt – Greek yogurt works best as it is thick and creamy. You can use low-fat yogurt but often this is runnier and can thin out the raita. Go for whole-milk yogurt for creamy raita. Green chilli Mint – fresh mint leaves are best. Do not substitute dried mint or use mint sauce Sugar – raita tastes best with the addition of a little sugar to provide a gentle sweetness Salt to taste Chaat masala Optional: Whole milk to thin out the raita if you wish Some choose to add cumin powder or roasted cumin seeds to the raita.
Vegan Raita
To make vegan raita, replace the dairy yogurt for any plain vegan yogurt of your choice.
Pro Tips
Note that the proper recipe for cucumber raita does not contain the addition of coloured spices such as red chili powder. The aim is to keep the raita white and green only. Grating cucumbers releases moisture so it is worth squeezing the liquid before adding to the yogurt For nutritional value, skip draining the cucumber and ensure you use a good quality thick greek yogurt to retain some thickness to the raita.
How to make Indian Cucumber Raita Instructions
Into a bowl, grate cucumber using a large holes of a grater or use a food processor. Optionally, place into a clean kitchen towel or muslin cloth and squeeze out the excess water and allow to drain for a minute. Or add directly to the yogurt. In a larger bowl, whisk the yogurt if not already smooth. Tip in the grated cucumber, sugar, chopped green chillies, finely chopped mint leaves. Sprinkle over chaat masala and season with a pinch of salt. Stir well. You can chill in the fridge before serving or serve at room temperature.
Serving Suggestion
My favourite way to enjoy cucumber raitha is as a side dish to Indian appetizers such as poppadoms and onion bhaji. Cucumber raita will always go well with Biryanis such as this Paneer Tikka Biryani. Curries such as Matar Paneer go well with raitha. Serve it alongside Indian kachumber salad or Indian Onion Salad Add leftovers to falafel wraps!
Storage
I find that raita is best consumed the day it is prepared. However, leftovers can be stored in an airtight container and I do not recommend freezing raitha.
Other Yogurt Dips
Authentic Tzatziki – a greek yogurt dip made with cucumber, plenty of garlic, and yogurt Yogurt Garlic Sauce – a kebab shop style white yogurt sauce made with just 3 ingredients Creamy Cilantro Sauce – a fantastic dip made with fresh cilantro leaves (coriander), yogurt, lime or lemon juice and garlic As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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