Cucumber Raita

It goes with everything.

Prep: 20 mins

Cook: 0 mins

Total: 20 mins

Servings: 4 to 6 servings

Yield: 2 1/2 cups

The cue to what the texture of a raita should be can be found in an old Hindi phrase: “raita fel gaya.” Raita fel gaya is used when you’re trying to denote a situation that gets botched up, with the word “fel” standing for something spreading out too thinly. Therefore a raita, under all circumstances, should effortlessly dribble.

Raita Should Be Thin

Unlike the thick yogurt-based dip that a raita is often thought to be, an Indian raita is more liquidy. It’s made with fresh yogurt or curd that hasn’t rested in the refrigerator for too long, or that hasn’t been strained like Greek yogurt. When whisked, this yogurt has a lot of natural whey, coupled with the water that the onions and tomatoes will release after swimming in a pool of cold curd for a while.

Different Types of Raita

Raita also has several variations. Some raitas come loaded with chunks of pineapple; some have grated cucumber; some are seasoned with a tempering of mustard seeds, coconut oil, and curry leaves. Sometimes even grated fruits such as an apple make their way into the raita.

My Favorite Addition to Raita

For my recipe, the standout ingredient though is boondi. Since I like to keep it minimal with onions, tomato and cucumber, it’s the addition of the fried and savory droplets of chickpea flour that, when added to cold yogurt, makes all the difference. Boondi moistens enough to have a texture, yet it does not disintegrate too soon. It also gives a unique bite to the raita.

What To Serve Raita With

A raita could also have only one of the ingredients mentioned in my recipe, like finely chopped tomatoes, spices and herbs, or just the onions and so on. Raita is served with a variety of dishes ranging from biryani, paratha, pulao, or with the great Indian thali, a smorgasbord of multiple Indian dishes that come together in one plate. A raita is a happy addition to the same.

What’s the Difference Between Raita and Tzatziki?

Raita is made on the base of regular yogurt while tzatziki is made using Greek yogurt. Raita is thinner in consistency, while tzatziki has a dip-like thick texture. A raita will never have olive oil, while tzatziki is flavored with olive oil in certain recipes.

Tips for Making Cucumber Raita

Raita should be made fresh — It’s best to make the raita fresh, an hour before eating is ideal. Since ingredients such as cucumber, tomato and onion will release water and alter the consistency of the raita, always make it for immediate serving.
Don’t use Greek yogurt — For raita, use a regular yogurt, not Greek yogurt. Raita should have a thin consistency and Greek yogurt will make it too thick. If you only have Greek yogurt on hand, thin it out with cool water or milk.
How to roast cumin seeds — To make roasted cumin powder, add cumin seeds to a small skillet over medium-low heat. Let the seeds toast, shaking the pan occasionally, until the cumin is fragrant, 4 or 5 minutes. Transfer the seeds to a spice grinder or mortar and pestle and let cool completely before grinding.
About Kashmiri chilli powder — You can find Kashmiri chilli powder at Indian markets or online. If desired, you may substitute cayenne pepper, but keep in mind that cayenne pepper is hotter, so start with 1/4 teaspoon and add more to taste.

This cucumber raita was a wonderful accompaniment to the Indian food we had last night. The Kashmiri chili powder and chaat masala truly enhanced this condiment and will be great additions to your spice pantry. The boondi is easy to find in any well-stocked Indian market and adds a bit of delicious texture to the raita.» —Diana Andrews

A Note From Our Recipe Tester

Ingredients

2 cups plain yogurt
1/2 cup grated cucumber
1/4 cup finely chopped white onion
3 tablespoons finely chopped tomato
Salt, to taste
3 tablespoons finely chopped fresh mint leaves, more for garnish, optional
2 tablespoons finely chopped fresh cilantro leaves, more for garnish, optional
1 1/2 tablespoons freshly squeezed lemon juice (from about 1/2 medium lemon)
2 teaspoons roasted cumin powder, more for garnish
1 teaspoon Kashmiri chilli powder, more for garnish
1 teaspoon chaat masala
1/4 medium green chilli, such as serrano, finely chopped, more to taste, optional
1/4 cup boondi, optional

Steps to Make It

Gather the ingredients.
Whisk the yogurt in a medium bowl until smooth. Stir in the cucumber, onion, and tomato. Season to taste with salt.
Stir in the mint, cilantro, lemon juice, cumin, chilli powder, chaat masala, and green chilli, if using.
4 to 5 minutes before serving, mix in the boondi, if using. The boondi should absorb the yogurt and be moistened, but not disintegrated.
Just before serving, garnish with a pinch more of cumin and chilli powder. If desired, garnish with more chopped mint and cilantro.

How To Store Raita

Raita should be eaten fresh and not stored.

Feeling Adventurous? Try This:

Add more or less spice—Vary the spices to suit your taste, adding more or less cumin, chilli powder, and chaat masala.
All ingredients are "to taste"—The proportions of onion, tomato, cucumber, and fresh herbs can also be modified as desired.
Use green onion—Substitute green onion for the white onion.
Make it spicy—For a raita with more heat, add the whole green chilli. Leave the seeds in for more spice or remove them for less.

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	57
% Daily Value*
Total Fat 1g	1%
Saturated Fat 0g	1%
Cholesterol 4mg	1%
Sodium 96mg	4%
Total Carbohydrate 5g	2%
Dietary Fiber 1g	2%
Total Sugars 3g
Protein 8g
Vitamin C 2mg	10%
Calcium 98mg	8%
Iron 1mg	4%
Potassium 178mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.