This Cucumber Raita (Pakistani) Recipe is a popular yogurt-based side dish that's essential to Pakistani and Indian cuisine. All you need are 15 minutes, some basic grocery store ingredients, a well-sharpened knife, and some mean chopping skills.
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Raita, the Pakistani equivalent of tzatziki, combines crisp cucumbers with creamy yogurt and aromatic spices to create the ultimate cooling accompaniment to spicy meals. This cooling condiment serves as the perfect counterbalance to rich, spicy curries and biryanis, providing a refreshing palate cleanser between bites.
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Why you'll love this recipe
- No cooking needed: This quick and simple recipe requires minimal chopping and cutting and absolutely no cooking, making it the perfect last-minute addition to any menu.
- Only 10 minutes: Anything that takes only 10 minutes to put together is a win in my book!
- Fits in with special diets: This cucumber raita recipe accommodates both vegetarian and gluten-free diets, and an easy adaptation also makes it suitable for a vegan diet.
- Versatile dish: Perfect as a side dish, dip, or even a light snack on hot summer days. Try this recipe with bhindi masala, dal fry, or aloo paratha for an authentic and satisfying meal.
Ingredient notes
Fresh yogurt: Use thick, full-fat plain yogurt for the best texture and flavor. Traditional Pakistani homemade yogurt or store-bought whole milk yogurt yields the most authentic taste and texture.
Black cumin seeds: Not to be confused with white cumin seeds, black cumin seeds have a slightly smoky flavor and add a subtle crunch to this recipe.
Salt: I use minimal salt in this recipe, as too much can make the cucumber water, resulting in watery raita.
Black pepper: This adds a nice savory touch to the raita without making it too spicy.
Red Onions: These are the best onions to use, thanks to their vibrant color and mild, sweet flavor.
Cucumber: Use firm, fresh mini cucumbers or English cucumbers, as they're less watery, have thin skin, and fewer seeds than regular varieties.
Cilantro: A sprinkle of freshly chopped cilantro adds the perfect herbal note, elevating the entire dish and providing a beautiful color contrast.
Please refer to the recipe card at the bottom of this post for the complete list of ingredients, measurements, and detailed recipe instructions.
Substitutions & variations
- Boondi raita: Boondi is a popular South Asian snack 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 that features sliced and pan-fried eggplant added to seasoned yogurt, tempered with aromatic spices.
- 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 cucumber raita.
Increase the green chilies or add a pinch of red chili powder for those who prefer a spicier taste. - Add crunch - Sprinkle roasted peanuts or pomegranate seeds to add some texture to the raita.
- Use vegan yogurt: For a vegan option, opt for your favorite plant-based yogurt, such as coconut, cashew, or oat.
Step-by-step instructions
- Step 1: Peel and grate the cucumber, then squeeze it to remove excess water before adding it to the yogurt.
- Step 2: Stir in the salt, black pepper, and black cumin, and whip the yogurt until smooth and creamy.
- Step 3: Add the shredded cucumber, finely chopped onions, and cilantro to the cucumber raita.
- Step 4: Mix well, garnish with a sprinkle of paprika (optional), and serve your cucumber raita.
Expert Tips
- Yogurt: Ensure your raita has a pouring consistency. If necessary, especially if you decide to use Greek yogurt, add a little bit of milk to achieve the perfect texture.
- Cucumber: Try to use mini or English cucumbers, but if you need to use regular cucumbers, peel and deseed them for best results.
- 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 just before serving.
- Let the raita sit for 15 minutes: Once you've mixed everything, let the cucumber raita sit in the fridge for at least 15 minutes to allow the flavors to fuse.
Recipe FAQS
It's best to prepare and enjoy the raita fresh. Should you have any leftovers, store them in an airtight container in the fridge and use within 1-2 days. The cucumbers tend to release water over time, so drain any excess liquid and stir the raita before serving leftovers.
Can I prepare the ingredients ahead of time?
Absolutely! You can shred the cucumbers, chop the onion, and cilantro in advance. Then combine all the ingredients and spices with the yogurt just before serving to maintain the best texture and prevent the raita from becoming watery.
Other condiments to try
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Cucumber Raita Recipe (Pakistani)
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Ingredients
- 1 cup plain yogurt (see notes)
- 1 shredded mini cucumber (see notes)
- ¼ chopped red onion
- 2 tablespoon chopped cilantro
- 1 teaspoon black cumin seeds (see notes)
- ¼ teaspoon salt (see notes)
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
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, garnish with the paprika if using and enjoy!
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