Cucumber Raita is a classic Indian yogurt-based side dish that’s light, refreshing, and incredibly easy to make. It combines the coolness of fresh cucumber with creamy curd and mild spices, creating the perfect balance to spicy Indian meals like biryani, pulao, or parathas. Known for its soothing effect on the stomach, cucumber raita not only enhances the flavor of your meal but also aids in digestion. Whether you’re preparing a festive spread or a simple weekday lunch, this quick and healthy dish is always a welcome addition to the table.
Ingredients For Cucumber Raita Recipe
For Raita
- 1 cup curd (yogurt), chilled
- 1/2 cup grated or finely chopped cucumber
- 1 green chili, finely chopped (optional)
- 1–2 tbsp chopped coriander leaves (optional)
- Salt to taste
For Tadka (optional but flavorful):
- 1 tsp oil
- 1/4 tsp mustard seeds
- A few curry leaves
- A pinch of red chili powder
Step By Step Cucumber Raita Recipe
1. Prepare the Yogurt:
Whisk the curd in a bowl until smooth.
2. Add Ingredients:
Add grated cucumber, salt, cumin powder, black salt, green chili, and coriander leaves. Mix well.
3. Prepare the Tadka (Optional):
Heat oil in a small pan. Add mustard seeds and let them crackle. Add curry leaves and turn off the flame. Add a pinch of red chili powder and immediately pour this tadka over the raita.
4. Chill and Serve:
Refrigerate for 15–20 minutes before serving, or serve immediately.
Pro Tips For Perfect Cucumber Raita Recipe
- Use fresh thick curd for best texture.
- Squeeze excess water from grated cucumber for a thicker raita.
- You can skip tadka for a simpler version.
- Add mint for extra freshness.
