Cucumber raita made with cucumbers, yogurt, herbs and spices is a delicious Indian side dish. I present here three easy but interesting variations to suit a variety of meals.
Indian Cucumber Yogurt Salad
Cucumber raita is a variation of the classic Indian raita and can be used as a salad or a dip. Popular in summer time, this delicious side dish can be made throughout the year.
It is the Indian cousin of the Greek Tzatziki but holds its own unique identity. And you can also enjoy it in many variations, thanks to the different spices, herbs and ingredients.
There are a zillion cucumber recipes but we never get tired of this amazing vegetable (well, actually a fruit). Further along in the post you will see how many cucumber recipes we have on this blog itself.
I wanted to make cucumber raita recipes to suit different main courses. So I experimented and created three delicious variations and I explain later how you can pair these with the meals.
So excited to share my versions of this amazing Indian dip made with cucumber and yogurt.
Ingredients You Will Need
- Cucumber: I prefer to use English or Persian cucumbers. If using American cucumbers, scrub with a vegetable brush or peel it. Remove seeds if they are tough.
- Yogurt: I use Greek yogurt to pair with watery cucumbers. Even after straining the cucumbers, it may release more juices. Using a thick yogurt will help maintain a good consistency. I like using the Fage brand yogurt, which is thick, slightly tart and works well for this Indian raita.
- Onions: Red onions have more flavor so I prefer those. Shallots are a bit milder but will work.
- Herbs: I use fresh cilantro, mint and green onions. You can try chives or shallots instead of green onions.
- Green Chili Peppers: Check the pungency before using. Jalapeños are milder than Serrano peppers. Indian stores have two kinds: small and hot; long and mild. Remove seeds to lower the heat. Skip the chilies if you dont like heat in the dip.
- Spices: These make raita more distinct than other International versions of cucumber yogurt salads and dips. Use the spices (cumin, chili powder, black pepper) judiciously as per your taste.
- Garlic: This is not a typical ingredient for raita. But just adding a small amount of grated fresh garlic can make some raita recipes taste so much more amazing.
- Lemon Juice, Salt, Sugar or Honey: Use these to adjust the taste. Try honey or sugar to balance the tartness of yogurt if necessary.
- Optional Ingredients:
- For the dip style raita, I use buttermilk and it gives it a really nice taste and flavor. You can also try sour cream but that will make it richer.
- Add chopped, deseeded and drained firm tomatoes to the classic style raita if you prefer.
- I use pomegranate and walnuts to create a version that is not really common. But it is so very delicious!
- Chaat masala to add an interesting taste.
How To Make Cucumber Raita
Brief overview below. *Full recipe at the end of blog post.
Here we have three variations - the chunky classic style, the grated cucumber dip style and a sweet and sour chaat flavor version.
- Prep: Chop, slice or grate your vegetables, herbs and aromatics.
- Other Ingredients: Add whisked yogurt, spices and combine.
- Serve: Adjust the seasoning and serve.
Top Tips
- Taste the cucumbers before using. Check in the recipe FAQs below about how to handle bitter cucumbers.
- Remember to drain or squeeze the juices from cucumber before using.
- Greek style yogurt is the best for cucumber dips.
How To Serve It
The three variations can be served as follows.
- Side: The chunky classic cucumber raita will go well with rice recipes such as lamb biryani or mushroom biryani.
- Dip: The grated cucumber dip is like tzatziki but with bolder flavor. So you can use it as a dip to go along with wraps made with lamb shawarma.
- Chaat Style: The sweet-sour version made with pomegranate arils is a great accompaniment with chaats or snacks such as crispy samosas.
Make Ahead
These are so simple to make, so try to prepare them fresh. You can prep the onions, pomegranate and chilies ahead. Cucumbers can be peeled and refrigerated. Chop the herbs fresh.
Storage and Leftovers
Cucumber raita keeps well in the refrigerator for 2 to 3 days, especially if made with thick yogurt. Stir well before serving leftovers. This dip is not freezer friendly.
Variations
This cucumber raita recipe is vegetarian, gluten free, egg free, soy free and grain free.
- Vegan and Dairy Free: Use dairy free yogurt such as coconut yogurt and vegan buttermilk.
- Low Sodium: Reduce the amount of salt and increase herbs, lemon juice and spices as per taste.
Recipe FAQs
If you dice the cucumbers, sprinkle some salt and put it in a colander to drain the juices. Salting cucumbers will draw out the water. If you shred them, then squeeze out the juices before adding it to the salad. Use Greek yogurt when making cucumber yogurt salads.
Bitterness in cucumbers is attributed to a compound known as cucurbitacin. It is found in the various parts of the cucumber plant but the levels present in cucumbers varies with environmental conditions. And the bitterness in cucumbers is proportional to the amount of cucurbitans.
You can peel the skin and cut off the ends where the bitter compounds tend to be more concentrated. If the cucumbers are mildly bitter, you can season it with salt, sugar or pickle it with vinegar.
Don't use very bitter cucumbers. There is also an interesting way of milking the cucumbers to draw out the bitter cucurbitacins. Try it and let me know if it worked for you.
There are so many things you can do with this versatile vegetable. Use them in smoothies, other cucumber salads, pickle them, add to a stir fry recipe, in cool yogurt beverages or even in frozen treats.
This cucumber raita recipe is made with yogurt, which is an excellent source of high quality protein, probiotics and calcium.
Regular consumption of yogurt is associated with better gut health prevention of osteoporosis and lowering of high blood pressure. Check to make sure that the yogurt has live and active cultures.
Cucumbers are low in calories and high in water content, but still provide some beneficial nutrients and have several health benefits
More Yogurt Based Recipes
- Spinach Yogurt Dip (Borani)
- Yogurt Chickpea Salad With Chips
- Ayran (Turkish Yogurt Drink)
- Yogurt Soup With Chickpeas and Barley
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Cucumber Raita (Three Ways)
Ingredients
Base (use this plus ingredients for one of the variations below)
- 1 English cucumber organic, 1¼ cup chopped
- 2 cups yogurt Greek style
- ¼ teaspoon black pepper
- Salt to taste
Classic Style
- ½ cup chopped red onions or shallots
- 2 tablespoons chopped cilantro
- 1 green chili pepper deseeded and chopped
- ⅛ teaspoon ground cumin
- 1 teaspoon lemon juice optional
- Tadka (optional)
- 1 to 2 teaspoons olive oil
- ¼ teaspoon cumin seeds
- 5 curry leaves fresh
Dip Style
- ⅓ cup buttermilk
- 1 tablespoon chopped mint more as per taste
- 1 clove garlic grated
- ½ teaspoon lemon zest
- 1 pinch chili powder or cayenne pepper
- 1 pinch chaat masala
Chaat Style
- 2 tablespoons chopped green onions
- 1 tablespoon chopped cilantro or mint
- 1 tablespoon pomegranate arils or soaked golden raisins
- 1 tablespoon walnuts chopped
- 1 green chili pepper deseeded and chopped
- 1 clove garlic grated
- ⅛ teaspoon chaat masala
Garnish (optional)
- olive oil, chili powder, chaat masala
Instructions
- Base: Scrub and rinse the cucumbers very well. Classic Style - Dice cucumber into ½ inch pieces. Drain the juices in a colander or pat dry with paper towels. Dip Style - Grate the cucumbers on the larger holes of a grater and squeeze out the juices. Chaat Style - Peel the cucumber and dice into ¼ inch pieces. Drain the juices or pat dry with paper towels.
- Add prepared cucumber to a medium mixing bowl. Beat the yogurt with a whisk or a fork and add that, salt, pepper and combine. Adjust to taste.
- Classic Style: Add the chopped onions, cilantro, chili pepper, cumin, lemon juice and mix well. Transfer to a serving dish. Optional Tadka: Heat oil in a small saucepan at medium high and add cumin seeds. When the seeds start popping, add curry leaves, saute until curry leaves are cooked and turn off the heat. Drizzle this seasoned oil on top of the cucumber raita.
- Dip Style: To the cucumber yogurt, add buttermilk, chopped mint, grated garlic, lemon zest, chili powder, chaat masala and combine well. Transfer to a serving bowl and garnish with chaat masala, chili powder and drizzle of oil.
- Chaat Style: To the yogurt and cucumber, add green onions, cilantro, pomegranate arils, walnuts, chili pepper, grated garlic, chaat masala and combine well. Serve in a dish and garnish with herbs and chaat masala.
- Serve: Adjust seasonings to taste. Chill raita until ready to serve.
Notes
- Chili Peppers: Check the pungency before using. Jalapeños are milder than Serrano peppers. Indian stores have two kinds: small and hot; long and mild. Remove seeds to lower the heat.
- Cucumber: Taste the cucumbers before using. Check the recipe FAQs above for information about bitter cucumbers.
- Make Ahead: You can prep the onions, pomegranate and chilies ahead. Cucumbers can be peeled and refrigerated. Chop the herbs fresh.
- Storage and Leftovers: It keeps well in the refrigerator for 2 to 3 days, especially if made with thick yogurt. It is not freezer friendly.
- Vegan and Dairy Free: Use dairy free yogurt such as coconut yogurt and vegan buttermilk.
- Nutrition facts based on classic style without tadka and any added salt.
- For more information on ingredients, variations, recipe FAQs and serving suggestions, scroll up the page to the blog post.
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