Cucumber Raita

This delicious, cooling Indian raita is made from grated cucumber combined with creamy yogurt, cilantro, and tempered with curry leaves. This yogurt dip is an ideal approach to wrap up a spicy Indian meal. 

Similar to sour cream and Mexican dishes go hand in hand, so do raitas and Indian food. Indian meals are known for being delicious, flavorful and in fact, spicy. Dairy products similar to milk, cheese, sour cream, yogurt contain casein (a protein) which helps neutralize the capsaicin present in spicy foods. That’s why cucumber raitas are such an integral a part of an Indian meal. Cucumbers and yogurt each have a cooling effect and can help settle your stomach after spicy food.

What do you eat cucumber raita with?

Cucumber Raita is an ideal accompaniment with biryanis such as- 

1. Shrimp / Prawns biryani
2. Egg Biryani
3. Vegetable biryani
4. Chettinad chicken biryani

How do you make cucumber raita

This cucumber raita is considered one of a form, and our family and friends can’t stop raving about it. In all fairness, this recipe is just not mine to assert – my nanny who hails from Gujarat (a western state in India) is the one who got here up with it.  

What makes this recipe different?

1. Most raita recipes call for grating the cucumber and squeezing out the juice. Skip that step and use thick yogurt as an alternative. That way you don’t need to worry about watering down the yogurt. 
2. Using black salt – Black salt has an umami taste that just livens up this dish. 
3. Using sugar – A tiny little bit of sugar complements the tanginess of the black salt very well. Be happy to skip it, when you prefer your raita to be more savory than have a touch of sweetness. 
4. Using roasted jeera powder –  Those that use roasted cumin powder, swear by it. A tiny bit goes a great distance and boosts the flavour in any dish. That is an optional ingredient and you need to use regular cumin powder when you don’t have any. 

Step-by-step recipe to make cucumber raita

1. Whisk yogurt, salt, black salt, sugar, cumin powder, and salt together.
2. Add cucumber, chopped cilantro, green chilies and mix it in.
3. In a small pan kept over medium heat, add oil. When the oil is hot, add mustard and cumin seeds. After they begin to splutter, add curry leaves. Let it fry for about 10 seconds. Remove from heat and add the tempering to the raita. 
4. Serve chilled.

Cucumber raita variations

1. Add grated carrot together with cucumber. 
2. Add onions and tomatoes as I did on this cucumber tomato raita recipe. 
3. Chop the cucumber as an alternative of grating it.

How long are you able to keep raita?

Raita is chilled before serving. It tastes best when you refrigerate and devour it inside a day or two. 

Try a couple of more raita recipe ideas to go along with your Indian meals below or click here to search out an inventory of ten raita recipes – some classics, a couple of recent, and a few with a twist. 

1. Pineapple raita – Eat it as a dessert or pair it with biryanis – it tastes delicious either way.   
2. Onion raita – If you’ve got been craving some Indian raita to go along with your biryani, then this recipe is for you. Make it with ingredients that you’ve got at home and in lower than 5 minutes. It’s the proper approach to finish off a delicious Indian meal.   
3. Boondi raita – crispy chickpea flour balls soaked in spice-infused creamy yogurt, that’s what this delicious boondi raita is made from.  
4. Mango raita – Should you love mangoes, then this mango raita recipe has your name written throughout it. Enjoy it as a dessert or as a side dish together with a spicy Indian meal.  
5. Mint Raita – This refreshing yogurt-based dip constructed from mint is a worthy accompaniment to delicious biryanis, parathas, and other grilled Indian foods. Learn the right way to make it in under 5-minutes. 
6. Cucumber tomato raita – A straightforward raita recipe constructed from on a regular basis pantry ingredients.

Savor them with biryanis and parathas similar to paneer paratha and aloo paratha. 

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Cucumber Raita

This delicious, cooling Indian raita is made from grated cucumber combined with creamy yogurt, cilantro, and tempered with curry leaves. This yogurt dip is an ideal approach to wrap up a spicy Indian meal. 

Prep Time : 10 mins

Cook Time : 2 mins

Cook ModePrevent your screen from going dark

• Whisk yogurt, salt, black salt, sugar, cumin powder, and salt together.

• Add cucumber, chopped cilantro, green chilies and mix it in.

• In a small pan kept over medium heat, add oil. When the oil is hot, add mustard and cumin seeds. After they begin to splutter, add curry leaves. Let it fry for about 10 seconds. Remove from heat and add the tempering to the raita. 

• Serve chilled.

1. For best results use fresh yogurt as they have an inclination to be less sour.
2.  Use thick yogurt – strain the yogurt if needed. This means that you can skip the step of straining the yogurt.
3. Black salt has an umami taste that just livens up this dish. Should you don’t have it replace it with regular salt. 
4. Using sugar – A tiny little bit of sugar complements the tanginess of the black salt very well. Be happy to skip it, when you prefer your raita to be more savory than have a touch of sweetness. 
5. Using roasted jeera powder –  Those that use roasted cumin powder, swear by it. A tiny bit goes a great distance and boosts the flavour in any dish. That is an optional ingredient and you need to use regular cumin powder when you don’t have any. 

Disclaimer: Approximate dietary information is provided as a courtesy and might vary depending on the precise ingredients/brands used. If you’ve got health issues, please work with a registered dietician or nutritionist.

Serving: 1small bowlCalories: 66kcalCarbohydrates: 5gProtein: 8gFat: 1gCholesterol: 3mgSodium: 338mgPotassium: 173mgSugar: 4gVitamin A: 95IUVitamin C: 14.9mgCalcium: 92mgIron: 0.3mg