Cucumber Raita (Indian Yogurt Condiment) Recipe

The most classic version of the refreshing, versatile yogurt condiment, made with grated cucumber and chaat masala.

By
Sohla El-Waylly
Sohla El-Waylly

Sohla El-Waylly is a culinary creator, video host, and CIA graduate whose work can be found on Serious Eats, Bon Appetit, The New York Times, Food52, YouTube, and more.

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Updated March 19, 2020
20180517-raitha-vicky-wasik-8
Photograph: Vicky Wasik

Why It Works

  • Full-fat yogurt adds richness to the tart condiment.
  • Chaat masala adds heat, tang, and aromatics in one shot.
  • A touch of sugar balances out the heat and acid.

No Indian meal is complete without a dish of raita on the table. Raita is a yogurt-based condiment that can be as simple as yogurt seasoned with spice, or it can have a variety of vegetables, fruit, or even chickpea fritters (called boondi) stirred into it.

This is the most classic version; it includes crisp cucumbers and is gently spiced with a touch of chaat masala. This raita is best alongside biryani and other meat and rice dishes.

Recipe Details

Cucumber Raita (Indian Yogurt Condiment) Recipe

Active 15 mins
Total 15 mins
Serves 16 servings
Makes 2 cups
Cook Mode (Keep screen awake)

Ingredients

  • 1 cup full-fat yogurt (8 ounces; 230g)

  • 1 Thai green chile, minced (about 2g)

  • One 1-inch piece fresh ginger, peeled and grated finely (about 6g)

  • 1 1/2 teaspoons chaat masala (see notes)

  • 1 teaspoon sugar

  • 3/4 teaspoon kala namak (Himalayan black salt); see notes

  • 1 cup coarsely grated unpeeled cucumber (4 ounces; 120g)

  • 1/4 cup (15g) chopped fresh cilantro leaves and tender stems

Directions

  1. In a medium bowl, using a flexible rubber spatula, stir together yogurt, Thai green chile, ginger, chaat masala, sugar, and black salt. Fold in grated cucumber and cilantro. Serve right away or store in the refrigerator for 3 to 5 days.

Special equipment

Microplane grater

Notes

The chaat masala recipe linked here is easy on the salt and packed with flavorful spices. If you're using a store-bought chaat masala, you may need to decrease the amount of salt and add extra spices to taste.

Kala namak is funky and aromatic unrefined salt. If you cannot find it, you can substitute an equal volume of kosher salt.

Make-Ahead and Storage

Store leftover raita in the refrigerator for 3 to 5 days.

This Recipe Appears In

Nutrition Facts (per serving)
12Calories
1gFat
1gCarbs
1gProtein
×
Nutrition Facts
Servings: 16
Amount per serving
Calories12
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g2%
Cholesterol 2mg1%
Sodium 116mg5%
Total Carbohydrate 1g1%
Dietary Fiber 0g0%
Total Sugars 1g
Protein 1g
Vitamin C 1mg3%
Calcium 21mg2%
Iron 0mg1%
Potassium 40mg1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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