Side Dishes

Cucumber Raita


Cucumber raita is India’s answer to Tzatziki. Cool, fresh, and the perfect addition to a summer time meal.

I love raita in every form but there’s something special about cucumber raita. It’s just so refreshing and cooling. On a hot summer day it makes any meal taste even better. It serves well with any dish, but I love it with keema, on kati rolls, or even as a dip for kabobs.

This raita is so incredibly easy to make and tasty, that you can whip it up in 10 minutes for any occasion. When I’m making it as a dip I skip adding water in it. Just to keep a thicker consistency. The one thing to keep in mind is that cucumber has a lot of water content in it. If you’re planning to keep it in the fridge for a day or two you will notice a thin layer of water on top from the cucumber. Also, cucumber has a shorter lifespan being fresh produce, so best to consume this raita within 2 or so days.

I really like using home grown cucumbers for this or Persians if I can get my hands on them, but that’s not always easy to do. Either way, the less seeds the better. You can always buy ye old generic cucumber and cut out the seeds.

Cucumber Raita

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Difficulty: Easy


Prep time




  • 4 cups plain yogurt (avoid fat free or low fat)

  • 1 cup cold water

  • 1 tbsp whole jeera (cumin), ground

  • 1/3 bunch dhaniya (cilantro), chopped finely

  • 1 tsp. chili powder (optional)

  • 1 cup cucumber, chopped finely or grated

  • Black pepper, to taste

  • Salt, to taste


  • If you’re grating the cucumber, grate it and set aside in a colander in the sink.
  • Whisk yogurt till smooth.
  • Whisk in water. If you’d like the consistency to be a little thinner add additional water.
  • If you grated the cucumber take small handfuls of cucumber and squeeze out any water content from the cucumber.
  • Whisk in cucumber, cilantro, pepper, chili powder, and salt.
  • Garnish with cumin and cilantro.

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