Easy Raita Recipe (Indian Yogurt Dip)

Cool, creamy, and refreshing, this easy cucumber raita recipe is a must-try Indian yogurt sauce or dip to tame the heat of spicy dishes- made with simple ingredients in minutes!

What Is Raita?

Raita (pronounced right-a) is a traditional Indian yogurt dip or sauce made with plain full-fat yogurt (or curd-‘dahi’), vegetables or fruit, fresh herbs, and warming spices. While there are many variations, this time, I’m making simple cucumber raita- super refreshing and perfect for taming spicy Indian dishes.

Why You’ll Love This Recipe

There’s no single ‘right way’ to prepare a raita recipe, but this fairly classic cucumber raita (kheera raita) uses simple, inexpensive ingredients like onion, garlic, pantry spices, and fresh herbs. It’s quick, customizable, incredibly versatile, and perfect for cooling the body and palate.

Whether you’re serving up a fiery curry, red lentil dahl, crispy onion bhaji, or want it as a dip for my homemade gluten-free naan– It’s creamy, cooling, packed with fresh flavors, and sure to impress!

Love this? Try my cooling vegan tzatziki or German cucumber salad, too!

The Ingredients

• Cucumber: Low-seed, thin-skin varieties like Persian/English cucumber work best. Other types may require peeling/de-seeding.
• Red onion: Green onion makes a milder cucumber onion raita.
• Garlic: While not traditional, I love the savory depth.
• Yogurt: Traditional Indian raita recipes use full-fat plain yogurt/curd or Greek yogurt. For vegan raita, use thick, plain, dairy-free yogurt like coconut, cashew, or soy yogurt.
• Spices: I use coriander seeds, ground cumin powder, sea salt, and black pepper for depth.
• Fresh herbs: This raita recipe uses cilantro or parsley and fresh mint leaves for aromatic flavor. Optionally, omit the mint or sub with chives/dill.
• Lemon juice/lime juice: (Optional) for brightness.
• Green chilies: (Optional) De-seed for less heat, or use chili paste, red chili powder, or cayenne.

Recipe Variations

• Other fresh herbs: Like basil, dill, or chives in place of mint.
• Spices: Add a small amount of minced ginger, smoked paprika, mustard seeds, or garam masala.
• Chaat masala: To sprinkle over the top.
• Boondi raita: Add boondi balls (gram flour-based).
• Vegetable raita: Add shredded spinach or diced bell peppers. Alternatively, swap cucumber for finely diced tomato raita, shredded carrot, or beetroot raita.
• Fruit: Sub cucumber for mango or pineapple raita. Pomegranate seeds over the top add color.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

How to Make Cucumber Raita

• First, finely grate the cucumber, squeezing out the excess liquid with your hands (or a nut milk bag/tea towel). Also, finely dice the onion and mince the garlic.
• Mix all the ingredients in a medium bowl and stir well.
• Let the raita marinate in the fridge for 20-30 minutes (an hour is even better), then taste and adjust any seasonings. Enjoy!

What to Serve with Raita

This cucumber mint raita is a dip, condiment, or side dish that’s a must-have with any Indian meal and alongside:

• Onion bhaji
• As a dip with Naan bread, roti, paratha, or chips (with chutneys & pickles)
• Curries/dal (like Vegan butter chicken, red lentil dahl, or 1-pot green lentil dal)
• Biryani dishes
• Pilaf/pulao and other rice dishes
• Spicy kebabs – like vegan shawarma

You can also use it with other spicy dishes (like air fryer buffalo cauliflower wings), as a salad dressing, or over your favorite protein.

Storage Instructions

Store this Indian cucumber yogurt sauce in an airtight container in the fridge for 3-4 days. You may need to top up spices/lemon between servings.

FAQs

What Is the difference between tzatziki vs. raita?

Both are cucumber-yogurt-based, but their seasonings differ. Tzatziki includes garlic, dill, and lemon, while raita features parsley and coriander/cumin. Tzatziki is also thicker, made with Greek yogurt, while raita uses full-fat plain yogurt.

How do I avoid watery cucumber raita?

Squeeze excess moisture from the grated cucumber or use chopped cucumber, which releases less liquid.

What if my yogurt is too thin?

Strain dairy-free yogurt in a cheesecloth-lined sieve or blend soft tofu into yogurt.

Recipe Notes and Tips

• For enhanced flavor: Toast the spices in a skillet until fragrant before using them, OR create a ‘tadka,’ like in my 1-pot green lentil dal.
• Adjust the texture: Peel the cucumber (for a softer, melt-in-the-mouth texture) or finely dice it (no need to squeeze liquid) instead of grating.
• Let it chill: Chill Indian yogurt dip/sauce for at least 20 minutes (60 is better!) for the flavors to meld.
• Tweak to taste: Taste and adjust any element, including the chili – I omit it when serving with spicy dishes or use it to add heat to milder ones.

More Vegan Indian Recipes

• Mango lassi
• Kitchari
• Indian pumpkin curry
• Eggplant chickpea curry
• Vegetable coconut pineapple curry
• Sweet potato curry

If you try this easy raita recipe (Indian yogurt sauce), I’d love a comment and ★★★★★ recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

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