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Easy Raita Recipe

What is Raita?

In the U.S. yogurt is eaten at breakfast time, along with ingredients like granola and fresh fruit. In comparison, raita is served as a savory condiment with almost every meal in South Asian countries. It is paired with meals like biryani and pulao to calm the spicy flavors with the cooling nature of the raita.

Ingredients You’ll Need

  • Yogurt: Use full-fat plain yogurt or Dahi. You can use Greek yogurt, but it will alter the consistency.
  • Spices: Season the easy raita recipe with kosher salt and ground cumin.
  • Cucumber: Any cucumber will do, so use what you have. I prefer finely diced Persian cucumbers, but some recipes call for them to be grated.
  • Red Onion: I enjoy the bold flavor of finely diced red onion.
  • Cilantro: Brighten and flavor the dip with freshly chopped cilantro.

Additions and Substitutions

  • Chaat Masala
  • Tomatoes
  • Mint Leaves
  • Thai Peppers, Serrano Peppers

How to Make the Easy Raita Recipe

The full recipe with measurements is in the recipe card below.

Step 1: Combine yogurt, salt, and ground cumin in a small mixing bowl.

Yogurt, salt, and cumin in a bowl.

Step 2: Finely dice the cilantro, cucumber, and onion. Stir the ingredients into the yogurt.

Onions, cilantro, and cucumber added to the yogurt in a bowl.

If you enjoy this side dish, try one of these sauce recipes!

Serving Suggestions

What to do with the Leftovers

  • Storage: Store leftover cucumber raita in an airtight container for 2-3 days.  

Frequently Asked Questions

What is raita called in English?

Raita is the name of the South Asian condiment most often served with biryani and pulao.

Can you eat raita by itself?

You can (because it’s THAT good), but it’s not common. Instead, serve the dip as a side or topping to any hearty dish like – curry, lamb chops, biryani, or roasted vegetables.

What type of yogurt should you use?

Unlike thicker Tzatziki sauce that uses Greek yogurt, the consistency of our easy raita recipe should be slightly runny and raita-like. For that reason, I recommend using plain, whole-milk yogurt or dahi.

Do I have to peel the cucumber skin?

It comes down to preference, but you can make it either way.

More Yogurt Recipes:

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Easy raita in a bowl with cucumbers garnish.

Easy Raita Recipe

Tressa Jamil
Whip up this easy raita recipe in minutes with spices, yogurt, cucumber, onions, and cilantro for a cool and refreshing dip.
5 from 2 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Dip
Cuisine Indian, Pakistani
Servings 4 Servings
Calories 46 kcal
  • 1 cup full-fat yogurt
  • ½ teaspoon salt
  • ½ teaspoon ground cumin, plus more for garnish
  • 2 tablespoons fresh cilantro, chopped
  • ½ cucumber, peeled and finely diced
  • ¼ red onion, finely diced
  • Combine the yogurt, salt, and ground cumin in a small bowl.
  • Finely dice the fresh cilantro, cucumber, and onion. Stir the ingredients into the yogurt to combine.
Serving Size: 2 Tablespoons
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Serving: 1 Serving | Calories: 46 kcal | Carbohydrates: 4 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 8 mg | Sodium: 320 mg | Potassium: 162 mg | Sugar: 4 g | Vitamin A: 104 IU | Vitamin C: 2 mg | Calcium: 84 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 2 votes (2 ratings without comment)
Recipe Rating