Raita

Name: Raita Recipe - Indian Yogurt Side Dish
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Yield: 2 servings
Cuisine: Indian cuisine
Ingredients: 1 cup curd ((chilled fresh plain yogurt, more if required)); ½ cup cucumbers ((English / Persian / Japanese / Indian)); 2 to 4 tablespoons onion ((or shallots fine chopped, optional)); ¼ teaspoon salt ((adjust to taste)); 1 to 2 green chilies ((serrano peppers, deseeded & chopped)); 1 tablespoons coriander leaves ((fine chopped cilantro)); ½ teaspoon cumin powder (or cumin seeds (optional, read notes))

Raita is a refreshing Indian yogurt-based side dish combining chilled curd, crisp cucumbers, and aromatic spices—ready in minutes and essential for biryani, pulao, and kebab plates.

🌍Indian cuisine 🏷️Indian raita 🏷️Raita 🏷️Raita recipe

Total

6 min

Servings

2

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Indianhealthyrecipes

Ingredients

1 cup curd ((chilled fresh plain yogurt, more if required))
½ cup cucumbers ((English / Persian / Japanese / Indian))
2 to 4 tablespoons onion ((or shallots fine chopped, optional))optional
¼ teaspoon salt ((adjust to taste))
1 to 2 green chilies ((serrano peppers, deseeded & chopped))
1 tablespoons coriander leaves ((fine chopped cilantro))
½ teaspoon cumin powder (or cumin seeds (optional, read notes))optional

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Instructions

1
Wash cucumbers, onion (if using) and green chilies under running water. Peel the cucumbers if you prefer and chop them to bite sized pieces. Deseed chilies if you prefer low heat and chop them. Fine chop coriander leaves and onions.
2
Add yogurt and salt to a mixing bowl and whisk well until smooth. Add cucumbers, onions, coriander leaves, chilies, salt and cumin powder. Mix well and taste test to adjust salt. If it is too thick for your liking add more yogurt.
3
Garnish with cumin powder or black pepper. Serve raita with biryani, pulao, kebabs or paratha.

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Tips & Notes

Pro tips

Chill all ingredients, especially the curd and cucumber, before mixing to maintain the refreshing texture and prevent separation.
Seed and chop cucumbers into small, uniform pieces to control moisture release and ensure even distribution throughout the raita.
Temper the heat by deseeding green chilies; keep seeds if you prefer a spicier raita, or use just one chili for mild flavor.
Add salt gradually and taste as you mix—curd salinity varies by brand, so adjust at the end rather than at the beginning.

Substitutions

English cucumber → zucchini or radish (note: radish adds peppery bite; zucchini must be finely chopped and salted to remove water)
Green chilies → jalapeños or serrano peppers (note: adjust quantity based on heat tolerance)
Coriander leaves → mint leaves or a combination of both (note: mint adds cooling effect, use sparingly)
Curd → Greek yogurt or sour cream (note: adjust quantity as these are thicker; thin with water if needed)