Cucumber Raita – Cooling Indian Yoghurt Side
By Lee Jackson ↣ Published on: March 31, 2026
Every great Indian dinner table needs a cooling cucumber raita to accompany. A fresh, tangy and savoury counterpart to spice-led curries and sauces. This quick and easy recipe is the perfect partner and essential for Indian food lovers.
The addition of cucumber and yoghurt raita is a staple on Indian tables, a dish that partners fiery curries, spiced meats and deep, rich sauces. It's a light relief to temper the spices and cool the palate. There are many varieties of raita, but the most common uses cucumber, itself an excellent ingredient to cool things down.
My recipe is quick and easy and can accompany almost any Indian dish. It's especially good alongside rich, decadent curries like Lamb Madras or Chicken Pathia, but its flexibility is its appeal.
Discover just what you can serve alongside raita at my curated Indian Cuisine Hub for inspiration.
What's Ahead?
What is Raita?
Raita is a simple yoghurt-based side dish commonly served with Indian food to cool things down. It’s usually made by stirring plain yoghurt with ingredients like cucumber, herbs, spices, or onion, and is designed to balance rich, spicy dishes. The yoghurt refreshes the palate, while additions such as cucumber or mint help calm chilli heat between bites.
You’ll find many variations across India, but cucumber raita is one of the most popular thanks to its clean, fresh flavour and easy, no-cook preparation. It’s a small dish that plays a big role at the table.
Why You'll Love It
- It's perfect for calming spicy Indian food - the cooling cucumber and yoghurt are perfect to temper spices and cool down the mouth between bites. Spoon over spicy Indian meats, pakoras and more.
- It's quick and easy - just stir together a few ingredients and you're done - no cooking involved.
- It's vegetarian - so it's versatile for any kind of Indian spread and can easily be made vegan too by using a vegan yoghurt.
- It's gluten free - for those with wheat intolerances, fear not.
Stuff You'll Need
My basic and quick recipe includes only a handful of ingredients - here's what you'll need.
- Yoghurt - plain Greek-style yoghurt is the way to go. Traditionally it's strained (hung for a few hours in muslin for a deeper creaminess) but it's not essential - I explain how to do this below if you want to try. Don't worry in the slightest if not - I didn't for this recipe!
- Cucumber - go for an English cucumber as it has a thin skin which doesn't need to be peeled. I remove the seeds to avoid the raita becoming too watery as it sits.
- Cumin - a light earthiness is added in the form of both ground cumin and cumin seeds.
- Spring onion - (green onion) for a little fragrance.
- Mint - fresh is the most common choice for added flavour and fragrance that pairs beautifully with yoghurt and cucumber.
- Lemon - the juice freshens the whole raita up with a little zing.
- Mustard oil - this is optional. I love the colour and depth of nutty spiced flavour it brings.
Step by Step
Mixing is all you'll need to do.
- Prepare the cucumber, removing the seeds and cut into small dice.
- Combine the cucumber with the ground cumin, yoghurt, a little of the oil, 90% of the mint and spring onion, lemon juice and season with salt and pepper. Mix until all combined. Tip into a serving bowl and smooth out.
- Garnish - Scatter over the remaining spring onion and mint then drizzle with more mustard oil if you're using it.
Serving & Storage Suggestions
Serve alongside other Indian dishes. It pairs well with meat or vegetarian dishes from any region. I particularly like it over rich, creamy northern Indian curries as yoghurt pairs so well, pair it with my lovely Bengali Kosha Mangsho or Achari Chicken. It's also excellent over grilled or BBQ Indian meats too or as a dip for spicy vegetable dishes–try with my addictive Gunpowder Potatoes or Onion Pakoda recipes.
- Fridge - the raita can be made ahead and will stay fresh for 2-3 days in the fridge. It may become a little watery, but carefully pour out any liquid that appears on top and stir well before garnishing.
- Freezer - I don't recommend freezing raita, it's not a suitable candidate. Fresh is best on this occasion.
Ready to get cooking?
This really is an essential at any Indian feast and complements everything so well. A few spoonfuls will enhance any selection of flavours and help calm things down, if you're like me in overindulging in excessive amounts of chilli from time to time. Think of it as the 'emergency services' at the ready. Hope you enjoy!
More Indian recipes
If you liked this recipe, I'm sure you'll love some more of my favourite Indian recipes.
Any Questions? (FAQ)
Have a question? Let me know in the comments.
Can raita be made ahead of time?
Yes. Raita can be made 1–2 days in advance and stored in the fridge. It may release some liquid as it sits, so simply pour this off and stir well before serving.
Why does my raita become watery?
Cucumber naturally releases water over time. Removing the seeds and draining excess moisture before mixing helps keep the raita thick and creamy.
Can raita be made vegan?
Yes. Simply replace the yoghurt with a plain, unsweetened plant-based yoghurt. Choose one with a thick consistency for the best result.
What is raita traditionally served with?
Raita is traditionally served alongside spicy Indian dishes to cool the palate and balance rich, bold flavours. It can also be used as a dip or light accompaniment.
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Ingredients
- 1 cup plain yoghurt Greek yoghurt
- ½ English cucumber about 2 cups - seeds removed and diced
- 1 tsp ground cumin
- ½ lemon juice of
- 1 spring onion green onion (finely sliced)
- 2 sprigs fresh mint finely chopped (about ¼ cup)
- 2 tbsp mustard oil optional
- Salt & pepper
- ½ tsp cumin seeds
Instructions
- Remove and discard the watery seeds from the cucumber then dice.
- Combine the cucumber with the ground cumin, lemon juice, ¾ of the spring onion and mint (holding back the rest for garnish), and 1 tbsp of the mustard oil. Season with salt and pepper.
- Tip this onto a shallow serving bowl and smooth out. Garnish with the remaining spring onion and mint, and the cumin seeds - then a final drizzle of mustard oil (if using).
- Serve right away or refrigerate until needed.
Notes
Nutrition
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