How to make Cucumber Raita

This is a traditional North Indian cold yogurt dish. The term “raita” comes from “rakija” which means mixture or a blend. It’s especially refreshing to eat with spicy food (with a blend of spices not hot peeper spicy).

The Recipe

Time to make: 15 Minutes


  • 1 cup plain whole yogurt
  • ½ cup cold water
  • 1 large cucumber peeled and diced
  • 1 Tsp ground roasted whole cumin seeds
  • ½ Tsp salt
  • 1/3 Tsp Kahmiri Cilli (or red pepper)
  • 2 Tbs, fresh cilantro leaves finely chopped


  • Whisk the Yoghurt
  • Add water and mix
  • Add the ground “roasted “cumin seeds (Put cumin seeds in a dry frying pan, stir until they become light brown and fragrant. Let it cool and transfer to a spice grinder)
  • Add salt
  • Add Chili powder
  • Add the cucumbers and stir the mixture
  • Add cilantro and stir
  • Chill and serve in small bowls
  • It can also be served with cut vegetables as a dip but in this reduce water to ¼ cup

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