Here is my super fresh Indian cucumber raita: a refreshing Indian yogurt dipping sauce or side dip for your next spicy Indian curry dinner! You will love this raita recipe.
Raita is a refreshing Indian side dish.
You can eat it with various main dishes. Think of biryani, pilaf and kebab. It is a mixture of thick yogurt and different fruits or vegetables and spices.
The flavor and ingredients depend on the region and personal preference.
Yogurt and cucumber
I made this cucumber raita a couple of times before but it is only now that I realise what I was doing wrong. Not that my former tryouts were inedible, far from that.
But there was just something missing, the flavor was not there.
There was just something not quite right with it but I couldn’t really put my finger on it.
Now I know what it was.
I used to add salt to the yogurt sauce.
Easy Cucumber Raita (Fresh Indian Yogurt Dip)
Salt and yogurt, that is a big no no – now I know that.
Well at least in this cucumber raita recipe! It was only after browsing yet another handful of raita recipes I came to realise none of them asked for salt.
And if there is one this I add to practically all of my dishes and recipe, yep that is salt. Big time.
So the only thing I had to do to succeed was step away from my natural tendency to season with salt. Done. And yes it worked. Don’t think it will be bland without it.
The power of a good raita lays in the other ground spices you add.
Spicy Curry Dinner
It is also the freshness here that has to be overpowering.
Therefore I add lemon juice and freshly grated ginger. My cucumber raita is served as a dipping sauce or a side for any spicy Indian curry to calm and cool down your palate and mouth while eating.
I love it!
Do you love this cucumber raita?
Then you should also take a look at another one of my raita recipes below: my tomato raita with fresh tomatoes and yogurt! If you like cooking with yogurt, then I invite you to check my fried eggplants in yogurt sauce as well!
Enjoy!
Easy Indian Cucumber Raita Recipe
Here is my super fresh Indian cucumber raita: a refreshing dipping sauce or side dip for your next spicy Indian curry dinner!
- 7 oz unsweetened yogurt (200 g)
- 10,5 oz fresh cucumber (300 g)
- ½ handful fresh cilantro chopped finely
- ½ handful fresh mint chopped finely
- ¼ tsp ground cumin
- 1 tbsp lemon juice or lime juice
- ¼ tsp coriander powder
- ¼ tsp ground cardamom
- 1 tsp fresh ginger grated
- ½ tsp garlic paste
- 1 tsp sesame seeds
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1. Wash the cucumber. Don’t peel it. Slice it lengthwise in half and carefully scoop out the soft center seeds using a teaspoon (discard this). We will not add it to the raita because it can make it too watery in the end. Dice the rest of the cucumber up into small chunks.
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2. Add the yogurt, ginger and garlic paste to a mixing bowl. Also add the cumin, coriander and cardamom.
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3. Stir well. Now add the diced cucumber chunks and the lemon or lime juice.
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4. Stir the yogurt well. Then add the sesame seeds, freshly chopped cilantro and mint.
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5. Stir and check the seasoning. Add extra ground spices, garlic paste or lemon juice to taste if necessary. Serve cold.
My Tomato Raita Recipe
Now you know how to make cucumber raita.
But have you heard of this tomato raita before?
It is also a fresh and easy Indian yogurt dip with mint, cumin, ginger and diced tomato. And it is a great condiment and side dish for a homemade and hot Indian curry!
Pulses, chopped raw or cooked vegetables and fresh herbs (such as mint and cilantro) are often added as well. You can also find it with fruits, but that’s less traditional.
My version here contains ripe tomatoes, fresh mint and a couple of savory and fragrant spices. I also add extra raw onion to the raita right in the end.
This gives the raita some extra crunch and freshness.
Spicy Curry Dinners
Always serve tomato or cucumber raita ice cold.
I like it especially as a side dipping dish for a rather spicy Indian curry because it has a soothing effect on your tastebuds when they are on fire.
Do you often eat Indian dishes at home?
Perhaps you cook curries yourself from time to time? Check out this classic butter chicken! Or are you more of a chicken cashew korma kind of person? Also take a look at my vegetarian korma with chickpeas and sweet potato!
Cooking Indian at home is so easy.
Enjoy!
Easy Indian Tomato Raita Recipe
Tomato raita, a fresh and easy Indian yogurt dip with mint, cumin, ginger and diced tomato. A great side dish for hot curries!
- 3 small fresh tomatoes
- 1 tsp garlic paste
- 1 tbsp fresh ginger grated
- 3 tbsp unsweetened yogurt
- 1 small red onion chopped finely
- 1 tsp cumin seeds
- 4 tbsp whole milk
- 1 tsp garam masala
- 2 tsp tomato paste
- 1 tsp mustard seeds
- a handful fresh mint chopped
- vegetable oil
- pepper
- salt
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1. Slice the tomatoes open and deseed them. Discard the seeds (you don’t have to peel the tomatoes) and chop the tomato flesh up into small chunks. Pour a little vegetable oil in a medium saucepan and add half of the chopped red onion together with the garlic paste, the mustard seeds and the freshly grated ginger.
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2. Place the pan over medium heat and gently cook the onion for 3 minutes in the hot oil. Then add the freshly chopped tomatoes and the tomato paste.
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3. Stir and cook the tomatoes for 3 more minutes until a little soft. Then add the cumin seeds and the garam masala. Season with a little pinch of pepper and salt.
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4. Stir the tomato well and cook for another 7 to 10 minutes until soft. The stir in the freshly chopped mint, the yogurt and the milk.
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5. Stir the raita well now until you get a creamy but still chunky dipping sauce. Add the rest if the chopped red onion.
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6. Stir and check the seasoning. Add extra pepper or salt to taste if necessary. Take the raita off the heat and let it cool down fully. Then place it in the fridge for 5 minutes. Scoop the raita in a clean bowl. Serve cold.