Creamy, cooling cucumber raita is a popular Indian condiment/ dip with fresh herbs and spices that takes minutes to throw together using simple, inexpensive ingredients and is perfect for taming the heat in all your favorite Indian dishes! Plus, this version is dairy-free, too!
Whether you’re whipping up a curry, a large portion of onion bhaji, or looking for a snack to enjoy with leftover naan/chips, yogurt-based dishes like this cucumber raita are a must-have at any Indian meal. It’s creamy, cooling, soothing, tangy, flavorful, and comes together in minutes!
What Is Raita?
Raita is a traditional Indian yogurt dip/condiment. It’s usually prepared with plain full-fat yogurt (curd- ‘dahi’) combined with some form of vegetable (sometimes fruit like pineapple or even gram flour-based boondi raita), with herbs, and spices.
This time, I’m making super refreshing cucumber raita (called ‘kheera raita’). This Indian cucumber yogurt sauce is perfect for the hot summer months and to tame the heat in spicy foods year round! Plus, this Indian yogurt sauce requires just a few simple, inexpensive ingredients.
It’s proven really easy to veganize with just one simple ingredient swap (dairy to non-dairy yogurt!). The results are super satisfying and perfect for enjoying with any spicy cuisine, the same way I enjoy my creamy cucumber salad all summer long at cookouts and picnics.
The Ingredients
With a simple selection of seasonings, aromatics, and herbs, this cucumber raita is packed with flavor with under a dozen popular kitchen/ pantry ingredients.
- Cucumber: Low-seed, thin-skin varieties are best, like English cucumber or Persian cucumber. Make sure it doesn’t taste bitter before using it.
- Onion: I like to use red onion, though green onion works for a mellower-flavored cucumber onion raita.
- Garlic: While not traditional, I love adding a little garlic for extra flavor.
- Yogurt: To make this raita sauce recipe vegan, use a thick dairy-free yogurt, like unsweetened coconut yogurt, cashew yogurt, or soy yogurt.
- Spices: I use a combination of coriander seeds, ground cumin powder, salt, and black pepper for this Indian yogurt dip.
- Lime juice: (or lemon juice) for acidity and brightness.
- Green chillies: (Optional) For a kick, add a green hot chili pepper (de-seeded for a milder flavor) or green chili paste. Alternatively, use red chili powder or cayenne.
- Fresh herbs: This raita recipe uses cilantro (or parsley) and mint leaves for fresh, aromatic flavor. Feel free to use just one if preferred, though.
What Else Could I Add?
There are plenty of variations to this Indian yogurt sauce out there. For ingredients that could pair well with this cucumber raita, you might enjoy:
- Ginger: A small amount of minced ginger or ginger juice adds heat and depth.
- Chaat masala: To sprinkle over the top when serving.
- Other vegetables: To make a mixed vegetable raita sauce, add any of the below.
- Finely diced tomato
- Finely sliced/diced bell pepper
- Shredded spinach
You can also make a delicious easy raita recipe using shredded carrot or beetroot.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Cucumber Raita?
Follow three simple steps in just a few minutes to prepare this delicious cucumber raita recipe.
- First, finely grate the cucumber, squeezing out the excess liquid with your hands (or use a nut milk bag/ clean tea towel). Also, finely dice the onion and mince the garlic.
- Then, combine the grated cucumber with the remaining ingredients in a bowl and stir to combine.
- Allow the raita to marinate in the fridge for 20-30 minutes, then taste and adjust any of the seasonings.
Enjoy immediately, or return it to the fridge until you’re ready to serve!
What to Serve with Raita Sauce?
You can enjoy this cucumber mint raita as a dip, condiment, or side dish alongside dishes, including:
- Onion bhaji (see following picture)
- Naan bread, roti, paratha, or chips (usually paired with chutneys and pickles)
- Curries
- Biryani dishes
- Pilaf, pulao, and other rice dishes
- Spicy kebabs
You can also pair it with dishes from Pakistan and other spicy dishes, or use it non-traditionally as a dressing for a grain salad or over a cooked protein.
Storage Instructions
Store any leftover vegan raita in an airtight container in the fridge for around 3 days. However, the taste will change as it sits, so you may need to top up the spices/lemon.
FAQs
What Is the difference between tzatziki vs. raita?
While they’re both cucumber and yogurt-based, the additional spices and flavors set them apart. Tzatziki is usually also thicker as it’s made with Greek yogurt vs. full-fat plain yogurt used for raita recipes.
Can you freeze cucumber raita?
I don’t recommend freezing the raita, as the texture, consistency, and flavor will all be affected.
Can I use regular cucumber for raita?
Any cucumber with thick skin or lots of seeds will need to be peeled and/or de-seeded (slice in half and use a spoon to scoop them out) before using them for raita.
What if my yogurt is too thin?
I often make my own yogurt from young fresh coconuts, however, you could try to thicken your yogurt by blending it with soft tofu.
Recipe Notes and Tips
- For enhanced flavor: Toast the spices in a skillet until fragrant before using them, OR create a ‘tadka’ (tempered spices), as I did in this green lentil dal.
- Adjust the texture: You can peel the cucumber (for a softer, more melt-in-the-mouth texture) or finely chop it (no need to squeeze out excess liquid) instead of grating it for different textured raita yogurt sauce.
- Leave it to marinate: So the flavors will meld and become one cohesive (delicious) sauce.
More Vegan Indian Recipes & Curries
- Mango lassi
- Moong dal
- Vegan butter chicken
- Indian pumpkin curry
- Red lentil dahl
- Eggplant chickpea curry
- Vegetable coconut curry with pineapple
- Sweet potato curry
If you try this easy raita recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Cucumber Raita Recipe
Ingredients
- 1/2 cup (90 g) grated cucumber unpeeled (see notes)
- 1 1/2 Tbsp red onion finely diced (or use green onion)
- 1 clove of garlic minced
- 1 cup (240 g) dairy-free yogurt (see notes)
- 2 tsp lime juice or lemon juice
- 2 1/2 Tbsp fresh cilantro (or parsley) chopped
- 2 Tbsp fresh mint chopped
- 1/3 tsp ground coriander seeds
- 1/3 tsp ground cumin
- 1/3-1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 tsp green hot chili pepper (optional)
Instructions
- You can watch the video in the post for visual instructions.First, finely grate the cucumber, squeezing out the excess liquid with your hands (or use a nut milk bag/ clean tea towel). Also, finely dice the onion and mince the garlic.
- Then, combine the grated cucumber with the remaining ingredients in a bowl and stir to combine.
- Allow the raita to marinate in the fridge for 20-30 minutes, then taste and adjust any of the seasonings.
- Enjoy immediately, or return it to the fridge until you’re ready to serve!
Notes
- Cucumber: Low-seed, thin-skin varieties are best, like English cucumber or Persian cucumber. Make sure it doesn’t taste bitter before using it.
- Yogurt: Use a thick dairy-free yogurt, like unsweetened coconut yogurt, cashew yogurt, or soy yogurt.
- Store leftovers in an airtight container in the fridge for up to 3 days. Serve with onion bhaji.
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THE FOLLOWING PHOTO:
Leave a Reply