Cucumber Raita Recipe – Refreshing Indian Yogurt Side with Cucumber & Spices
Cucumber Raita, or Kheera Raita, is a classic North Indian yogurt-based side dish that's perfect for cooling the palate. With crisp cucumber, aromatic spices, and creamy yogurt, this raita pairs beautifully with spicy dishes, biryanis, or simple meals.
Ingredients
- Yogurt (curd) – 250 grams (about 1 cup, thick)
- Cucumber (kheera) – 1 medium (half grated, half finely chopped)
- Roasted cumin powder – ½ teaspoon
- Black pepper powder – ¼ teaspoon
- Fresh coriander leaves – 1 tablespoon, finely chopped
- Salt – ½ teaspoon or to taste
Instructions
- Whisk the yogurt in a mixing bowl until smooth and lump-free.
- Wash and peel the cucumber. Grate half of it and finely chop the remaining half.
- Squeeze out the water from the grated cucumber to avoid a watery raita.
- Add the grated and chopped cucumber to the yogurt.
- Mix in the roasted cumin powder, black pepper, salt, and fresh coriander.
- Stir everything until well combined.
- Chill before serving, or serve immediately with meals.
Chef’s Tips
- Minty Twist: Add fresh mint leaves for a more refreshing taste.
- Tangier Flavor: Use homemade yogurt or add a splash of lemon juice.
- Thicker Raita: Use hung curd or Greek yogurt for a thicker consistency.
- Spicy Kick: Add a pinch of red chili powder or green chilies.