This Cucumber Raita Recipe (Pakistani) is one of the easiest recipes you’ll likely come across in Pakistani and Indian recipes. All you need are 15 minutes, some basic grocery store ingredients, a well-sharpened knife, and some mean chopping skills.
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Like Tzatziki, Raita is a yogurt dip popular in Pakistani and Indian cuisine. The delicious side dish pairs perfectly with spicy food and is made with creamy yogurt, shredded cucumber, chopped red onion, cilantro leaves, and some mild seasoning.
As epicurious.com aptly puts it, "the condiment is used to cool the palate." You will often find it on the table when best-mutton-biryani-recipe, mutton yakhni pulao, tindora recipe (ivy gourd), and bhindi-masala-air-fried-okra-curry are served.
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Why you'll love this cucumber raita recipe
- No cooking needed - This quick and simple recipe requires no cooking and minimal chopping and cutting. It's great for last-minute side dishes.
- Only 10 minutes - Anything that takes only 10 minutes to put together is a win in my book!
- Budget-friendly recipe - This cucumber raita recipe won't break the bank, and with today's rising food prices, it's a great dish to add to any menu.
- Fits in with special diets - vegetarian and gluten-free, it can easily be adapted for a vegan version.
- Cooling for the palate - This recipe is a perfect accompaniment to spicy food and a refreshing lunch option during summer.
Ingredient notes for cucumber raita
- Fresh yogurt -Traditionally, raita is made from homemade fresh yogurt, also known as curd in Pakistan and India. I like to use plain, full-fat yogurt for this recipe, as Greek yogurt is too dense. Raita is a sauce and, as such, should have a pouring consistency.
- Black cumin seeds - These are a little trickier to source than regular (white cumin seeds) but the slightly smoky taste is perfect for this recipe. If you can't source these, just add regular cumin seeds or cumin powder instead.
- Pinch of salt - I use very little salt in this recipe, as too much makes the cucumber water, and the raita can get too runny. If you like more salt, I suggest sprinkling some on your raita and stirring it right when you're ready to eat.
- Black pepper - I love the aroma of black pepper and find that it pairs well with the cumin. The cucumber raita is not supposed to be too spicy and in my opinion, red chili powder is too hot for this recipe.
- Red Onions - These are the best onions to use, both for their pop of color and their mild, sweet taste.
- Cucumber - The star of the show, I like English cucumbers best. With thin skin and few seeds, they hold well once shredded. If these are not available, try and find mini cucumbers, as they also have thin skin and fewer seeds. I suggest removing some seeds in the center if you use regular cucumbers.
- Cilantro - A sprinkle of freshly chopped cilantro at the end adds the perfect finish.
Please see the recipe card at the bottom of this post for the complete list of ingredients, with measurements and recipe instructions.
Substitutions & variations
- Boondi raita - Boondi is the name of a popular South Asian snack that is made with gram flour. These little crunchy balls soften when dipped in yogurt and taste delicious. I love using these instead of cucumber in my raita from time to time.
- Mint cilantro raita - This is a popular variation of raita. A cilantro mint chutney is prepared and mixed with plain whipped yogurt to make a refreshing sauce.
- Vegetable raita - Raita can be made with boiled potatoes, tomatoes, or even steamed shredded "lauki," a popular South Asian bottle gourd.
- Eggplant raita – a personal favorite, sliced and pan-fried slices of eggplant are added to seasoned yogurt and tempered with aromatics.
- Try different spices - Feel free to experiment and add red chili powder, chaat masala, or any other spice you feel would pair well with this yogurt sauce.
- Use vegan yogurt - For a vegan version, use your favorite brand of yogurt; cashew, coconut, or oat are some options.
Step-by-step instructions
First Step - I keep the spices mild since this is a cooling Raita Recipe. Stir in the salt, black pepper, and cumin, and whip the yogurt until creamy.
Second Step - Dice the onions and add to the cucumber raita, mixing well.
Third Step- Peel and grate the cucumber, squeezing it to remove the excess water before adding it to the yogurt.
Fourth Step - As the final step, add in some cilantro, stir, and serve your raita.
Expert Tips
- Yogurt - Raita is a sauce and should have a pouring consistency. As such, I like to use plain full-fat yogurt instead of Greek yogurt, which I find too dense.
- Cucumber—For best results, Use English or baby cucumbers. If you can't source these and use regular cucumbers, deseed them before grating. Make sure to squeeze the grated cucumber before adding it to the yogurt for a perfect cucumber raita consistency.
- Salt—Too much salt can make the cucumber water, resulting in a runny cucumber raita recipe. For this reason, I keep the amount of salt I add to the yogurt to a minimum. If you feel the cucumber raita needs more salt, I suggest sprinkling it on before you eat it.
- Let the raita sit for 15 minutes - Once you mix everything, let the cucumber raita sit in the fridge for at least 15 minutes for the flavors to fuse.
Recipe FAQS
Chutneys are condiments like ketchup, siracha, or pesto. On the other hand, Raita is a yogurt-based sauce meant to act as a palate cooler when eating spicy food.
Tzatziki is a thick sauce made with Greek yogurt and enjoyed with Mediterranian dishes like Souvlaki. Raita on the other hand is a sauce with a pouring consistency. Usually made with plain full-fat yogurt, raita acts as a palate cooler with spicy dishes.
For best results, store any leftover raita in an airtight container in the fridge. Use prepared raita within 1-2 days for best results as it will start to become watery after this time.
Other recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Cucumber Raita Recipe (Pakistani)
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Ingredients
- 1 cup yogurt (see notes)
- ½ cucumber (see notes)
- ¼ red onion (see notes)
- 2 tablespoon cilantro
- 1 teaspoon black cumin seeds (see notes)
- ¼ teaspoon salt (see notes)
- ¼ teaspoon black pepper
Instructions
- finely chop the onion, cucumber and cilantro
- whip the yogurt lightly with a fork
- add the chopped vegetables, cumin seeds, salt and pepper
- stir and enjoy!
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