Cucumber Raita
Lunch • India
How to Make Cucumber Raita (Traditional & Healthy Version)
Cucumber Raita is a classic North Indian accompaniment, cherished for its cooling, refreshing taste and nutritional value. Made with creamy dahi (curd) and crisp kheera (cucumber), Cucumber Raita is a staple in Indian thalis, particularly during the hot summer months. Its roots lie deep in North Indian cuisine, where it is often served with pulao, biryani, or spicy curries to balance the heat and aid digestion. The grated cucumber adds a delightful crunch and freshness, while subtle spices like roasted jeera (cumin) and kala namak (black salt) elevate the flavor. This dish is a favorite during Indian festivals such as Holi and Diwali, where heavy, rich foods are balanced with lighter sides like raita. Not only is it quick and easy to prepare, but it also requires minimal cooking—making it perfect for busy families and festive gatherings alike. The combination of probiotic-rich curd and hydrating cucumber makes Cucumber Raita a wholesome, health-conscious choice suitable for all age groups. Its versatility allows for regional variations, with some families adding chopped tomatoes, carrots, or fresh coriander leaves to suit their tastes.
Ingredients(for 1 small katori per person)
- 1 cup Fresh dahi (curd) (well-whisked)
- 1 medium Kheera (cucumber) (peeled and grated)
- 1/2 tsp Roasted jeera powder (cumin) (bhuna jeera)
- 1/4 tsp Kala namak (black salt)
- to taste Salt (sendha namak for vrat)
- 1 small Green chilli (finely chopped) - optional
- 1 tbsp Fresh dhania (coriander leaves) (finely chopped) - optional
- a pinch Red chilli powder - optional
- 1 tsp Mint leaves (pudina) (finely chopped) - optional
- 2 tbsp Carrot (grated) - optional
Instructions
- 1
Wash, peel, and grate the cucumber. Squeeze out excess water to prevent your raita from turning watery.
3 minutes
Use a muslin cloth for best results when removing water.
- 2
Whisk the dahi (curd) in a large bowl until smooth and creamy.
2 minutes
Use chilled curd for the best cooling effect.
- 3
Add the grated cucumber to the whisked dahi. Mix well to combine.
2 minutes
Mix gently to retain cucumber’s crunch.
- 4
Add roasted jeera powder, kala namak, regular salt, and red chilli powder (if using). Stir to blend the spices evenly.
2 minutes
Taste and adjust seasoning as per preference.
Why This Dish is Healthy
Cucumber Raita is a healthy side dish as it combines the benefits of probiotic-rich curd and hydrating cucumber. It is low in calories, supports digestion, and helps in cooling the body—essential for the Indian climate. The use of fresh herbs and minimal spices makes it suitable for those managing weight, cholesterol, or sugar levels. It’s a wholesome, filling option that adds nutrition to any meal without excess fat or carbs.
Cucumber Raita is low in calories and high in essential nutrients. Dahi (curd) provides protein, calcium, and probiotics that improve gut health and digestion. Cucumber is hydrating and rich in vitamins A, C, and K, along with dietary fiber that supports metabolism and detoxification. The addition of dhania (coriander) and mint gives extra antioxidants, while roasted jeera aids in digestion. This dish is naturally gluten-free and can be made low-fat by using toned or homemade curd.
Pro Tips
- 💡Tip 1: Always squeeze excess water from grated cucumber to keep the raita creamy.
- 💡Tip 2: Use freshly roasted and ground cumin for maximum aroma and taste.
- 💡Tip 3: For a vegan version, substitute dahi with thick, unsweetened coconut yogurt.
Storage & Serving
Cucumber Raita is best consumed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. Stir before serving as water may separate. Avoid freezing as the texture of dahi and cucumber will change.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 60.0 kcal |
