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.
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.