Dips and Sauces

Cucumber Raita – Perfect Dip Sauce For Snacks

10 mins Cook
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Learn how to make cucumber raita with this quick go-to recipe. Raita is a classic yogurt salad that completes many Pakistani and Indian food. We love this sauce with any rice bowls, snacks, chips or any type of rice dishes and appetisers.

You should definitely try my recipe of Mint Raita I’m sure you’ll love the fresh taste of it.

I’ve covered my circle of relatives’s trick for keeping off the cucumber’s bitterness, and optionally available add-ins to offer you a concept of the endless opportunities with raita.

What is Cucumber Raita?

Raita is South Asian-style whisked yogurt often made with spices and vegetables including cucumbers, onion. it’s far versatile and serves as ideal accompaniment to many South Asian dishes inclusive of biryani, pulao, and vegetarian curries (especially dry ones like this blended Vegetable Curry).

Raita harmoniously balances a meal: yogurt for cool and creamy acidity, veggies for crunch and texture, and herbs for vibrance and freshness.

Even though restaurants will frequently serve this mixed Mint Cilantro Raita (additionally called Dahi Chutney), this vegetable raita is most normally served in many South Asian houses.

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Cucumber Raita - Perfect Dip Sauce For Snacks

A Key Tip for Using Cucumber in Raita

I keep in mind when I first noticed my husband chop a cucumber. He reduce off about half of an inch from the stem and rubbed both parts in opposition to each other. He explained that he does it due to the fact his mother did it, and he’s not positive the way it works however it’s purported to put off bitterness.

I idea it turned into a normal ‘grandma’s pot roast’ scenario. when you name mother to invite why she always cuts the ends off the pot roast and he or she says due to the fact that’s the way grandma did it. You ask grandma handiest to discover she reduce it off to match it in her oven.

however then I came to find out Julie Sahni in conventional Indian Cooking recommends the identical trick – rub the stem stop towards the cucumber until a white movie starts to construct. Epicurious echoes this, explaining how cucurbitacins (a sour compound) gather at the peels and ends. They advise you cut off the ends before peeling it to avoid spreading the bitterness.

in case you’re able to find young Persian cucumbers, you probably received’t have the bitterness problem. however if you do, now you know a way to get rid of it. It wasn’t simply a peculiar factor my in-laws did after all.

How to Make Cucumber Raita

To make this raita, first you’ll whisk together the yogurt, milk, salt & spice powders.

Then stir in the chopped vegetables and herbs. Taste and adjust!

Tips & Faqs

I do not forget googling how to make raita a few years ago whilst i might usually eyeball the salt and it would always be an excessive amount of. So exactly how plenty salt do you want? And what number of veggies? have to the cucumber be peeled or unpeeled? I had questions. here are some answers:

How much salt should you add?
i really like to keep the salt subtle. start with 1/4 tsp sea salt or desk salt consistent with cup of yogurt, then upload up to one/eight tsp greater, if favored.

What type of yogurt must you use?
I usually use plain, whole milk yogurt. I wouldn’t suggest the use of greek, however if you do, you’d want to increase the milk to make it thinner for a raita-like consistency.

Need to you peel the cucumber skin?
in case you aren’t the use of natural cucumbers, I’d endorse peeling it due to pesticide residue. also peel if the pores and skin is waxy or bitter, or in case you just opt for it that manner.

What number of greens have to you add?
Of direction, this is a preference, however i found each of my vegetables to measure in among 1/four and 1/3 cup. If the use of more vegetables, use less of each.

Cucumber Raita - Perfect Dip Sauce For Salads

Cucumber Raita - Perfect Dip Sauce For Salads

Learn how to make cucumber raita with this quick go-to recipe. Raita is a classic yogurt salad that completes many Pakistani and Indian food. We love this sauce with any rice bowls, snacks, chips or any type of rice dishes and appetisers.
prep time
5 mins
cooking time
10 mins
total time
15 mins



  • 1 cup (~230-245 g) plain whole milk yogurt

  • 1/4 cup (59 ml) whole milk (2 oz), depending on desired consistency

  • ¼ tsp table salt or sea salt, or more to taste

  • 1/4-1/2 tsp cumin powder (roasted or regular)

  • 1/8-1/4 tsp ground black pepper

  • 1/8 tsp red chili powder or red chili flakes

  • 1 small (~60 g) Persian cucumber or quarter large, ends trimmed, peeled, and finely diced

  • ¼ cup (~25 g) red or yellow onion, finely diced

  • 1/2 small (~50 g) tomato, finely diced

  • 2 tbsp fresh mint or cilantro leaves (or a combination of the two), finely chopped

  • Optional Add-Ins:

  • 1/8 tsp chaat masala

  • 1 thai chili or serrano pepper, finely chopped

  • 1/2 carrot (See Note), finely chopped

  • 2-3 radishes (See Note), finely chopped


In a medium bowl, whisk together the yogurt, milk, salt, and spice powders.
Stir in the greens and cilantro or mint, reserving a few for garnish. flavor and modify salt and spices as favored.
Serve right now or place in an airtight field and refrigerate until ready to serve. Garnish with additional chopped cilantro or mint and serve. Refrigerate leftovers for up to three days.


Note: If using optional vegetables, decrease the other vegetables as desired.
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