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Easy Raita Recipe

Whip up our easy raita recipe in just minutes using spiced yogurt, cucumber, onions, and cilantro for a cooling and refreshing dip you’ll want to pair with everything from our chicken yakhni pulao to our Instant Pot chicken biryani. 

Raita in a small bowl with tandoori chicken in the background.

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 many South Asian countries. It is most commonly served with biryani or pulao to calm the spicy flavors with the cooling nature of the raita.

What You Need to Make this Recipe

  • Yogurt: Use full-fat plain yogurt or Dahi. You can use Greek yogurt, but it will alter the consistency.
  • Spices: Perfectly season our Easy Raita Recipe with salt and ground cumin.
  • Cucumber: Any cucumber will do, so use what you have. I prefer finely diced cucumbers, but some recipes call for grated.
  • Red Onion: Many leave onions out of raita, but I love it! 
  • Cilantro: Brighten and flavor the dip with freshly chopped cilantro.

Additions and Substitutions

  • Chaat Masala
  • Tomatoes
  • Mint
  • 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.

Expert Tips

  • Use a full-fat yogurt to prepare raita. Low-fat yogurt or dahi causes the sauce to be runny.

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Easy raita in a bowl with cucumbers garnish.

Serving Suggestions

What to do With the Leftovers

  • Storage  Store the leftover raita recipe 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-Based Recipes:

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Easy raita in a bowl with cucumbers garnish.

Easy Raita Recipe

Tressa Jamil
Whip up our easy raita recipe in minutes with spices, yogurt, cucumber, onions, and cilantro for a cool and refreshing dip.
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Dip
Cuisine Indian, Pakistani
Servings 4 Servings
Calories 28 kcal
  • 1 cup yogurt, full-fat
  • ½ teaspoon salt
  • ½ teaspoon cumin, ground, plus more for garnish
  • 2 tablespoons cilantro, chopped
  • ½ cucumber, peeled and finely diced
  • ¼ red onion, finely diced
  • Combine yogurt, salt, and ground cumin in a small mixing bowl.
  • Finely dice cilantro, cucumber, and onion; stir the ingredients into the yogurt.
  • Use a full-fat yogurt to prepare raita; low-fat yogurt or dahi causes the sauce to be runny.
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: 2 Tablespoons | Calories: 28 kcal | Carbohydrates: 5 g | Protein: 1 g | Sodium: 292 mg | Sugar: 1 g
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!
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