Cucumber Raita With Mint
4.7
(21)
![Yogurt English hothouse cucumbers mint cumin and cayenne pepper in a bowl.](https://cdn.statically.io/img/assets.epicurious.com/photos/6672198b0c28d1076ae88cee/1:1/w_2560%2Cc_limit/raita_RECIPE_061424_7375_VOG_final.jpg)
If you’re serving an array of Indian dishes, having a side dish of raita—right alongside the chutney—is nonnegotiable. A staple of many Indian cuisines, this cooling condiment is a refreshing yogurt dip or sauce that complements everything from weeknight kebabs and parathas to celebration-worthy dishes like biryani or pulao. This raita recipe gets its creamy consistency from plain, full-fat yogurt; if you only have Greek yogurt on hand, thin it first with some milk or water (or the freshly squeezed cucumber juice). Blitzing whole cumin seeds in a spice grinder or mortar and pestle produces the most nuanced flavors, but you can also use good-quality cumin powder.
Add diced veggies like squash, bell peppers, and green chiles to make vegetable raita, crispy fried balls of chickpea flour for boondi raita, or stir in bloomed mustard seeds and a squeeze of fresh lemon juice to give your yogurt sauce extra tang. To turn cucumber raita into masala raita (a.k.a. onion raita), whisk finely chopped onions into plain yogurt and swap the mint leaves for fresh cilantro. Stir in a teaspoon each of cumin and chaat masala powder, plus a half teaspoon of red chili powder. Finally, play with the garnish to make your raita recipe suit your meal: A sprinkle of cayenne adds an extra whisper of heat, but you could swap it for more cumin, or use crushed toasted coriander and more chopped herbs.
Recipe information
Total Time
2 hours 5 minutes
Yield
8 servings
Ingredients
Preparation
Step 1
Wrap 1 large English hothouse cucumber, unpeeled, halved lengthwise, seeded, and coarsely grated, in kitchen towel and squeeze over bowl (or the sink) with all your might to extract excess liquid; discard liquid.
Step 2
Whisk 2 cups plain whole-milk yogurt, ¼ cup (packed) chopped fresh mint, 1 tsp. ground cumin, and ¼ tsp. cayenne pepper in medium bowl to blend. Add grated cucumber and toss to coat. Season raita to taste with kosher salt and freshly ground black pepper. Cover and refrigerate at least 2 hours.
Step 3
Sprinkle raita with pinch of cayenne pepper and torn mint leaves and serve.
Do Ahead: Raita be prepared 1 day ahead. Keep refrigerated.
Editor’s note: This raita recipe was first printed in the August 2004 issue of ‘Bon Appétit’ as ‘Cucumber-Mint Raita,’ and appeared on Epicurious.com that same month. Head this way for more of our best recipes with yogurt →
Leave a Review
Reviews (21)
Back to TopThis is so light and refreshing. Goes well with all indian dishes.
Anonymous
7/8/2024
Great recipe!
Anonymous
boston
6/27/2024
Added feta. Very good.
oliveoil62
Olympia, WA
6/18/2017
Great Recipe. Best if you make the day before so the mint has a chance to mellow but good either way.
Zmedow
Los Angeles
1/2/2014
Simple, fast, and delicious - exactly what I needed to accompany a lamb dish. I halved the recipe and used a regular cucumber instead of the hot house cucumber. Made more than needed for two people with some left-over.
MaryTogni
Portland, OR
9/5/2011
Very fresh & cool tasting - delightful accompaniment for curry. Easy - made it exactly as written, except used nonfat Greek yogurt.
terriinnc
Edenton, NC
5/8/2011
This is a great recipe. To reduce the calories I used Greek nonfat yogurt (Fage or Chobani)which is very thick. It is so thick and creamy no one would ever know it is nonfat!! Great for dipping veggies too.
Anonymous
Fremont, Ca
3/22/2011