Raita Recipe
Raita is the cool, creamy companion every Desi table needs: thick yoghurt whisked smooth with cucumber, roasted cumin, and fresh herbs. It tames spicy curries, refreshes biryani, and adds a gentle tang to grilled meats. It takes minutes to make, and a well-chilled bowl of raita can rescue almost any meal.
- Prep time
- 15 mins
- Cook time
- 0 mins
- Total time
- 15 mins
- Servings
- 4 servings
- Calories
- 110
Ingredients
- 500 g full-fat plain yoghurt
- 1 medium cucumber, peeled, deseeded, and finely diced
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh coriander leaves, chopped
- 1 tablespoon fresh mint leaves, chopped
- 1 green chili, finely chopped (optional)
- 1 tablespoon cold water or milk, if needed
Instructions
- Whisk the yoghurt in a bowl until completely smooth, adding a splash of cold water or milk if it is very thick.
- Stir in the cucumber, cumin powder, salt, and pepper, and mix until evenly combined.
- Fold in the coriander, mint, and green chili, if using, then taste and adjust the salt and cumin.
- Chill the raita for at least 15 minutes so the flavours settle and it is refreshingly cold.
- If the raita thickens in the fridge, loosen it with a splash of cold water before serving.
- Give it one final stir, sprinkle a little extra cumin over the top, and serve in a chilled bowl.
Pro tips
- Whisk the yoghurt until silky before adding anything, so the raita never turns lumpy.
- Salt the cucumber separately and drain it if you want an extra-thick raita that holds up for hours.
- Roasted cumin, ground fresh from toasted seeds, tastes far more fragrant than ready-ground cumin.
- Keep raita chilled until the moment it is served for the most refreshing result.
Frequently asked questions
What yoghurt is best for Raita?
Full-fat yoghurt gives the richest, creamiest raita. Greek yoghurt also works, thinned with a splash of cold water or milk.
Can I add other vegetables to Raita?
Chopped tomato, grated carrot, finely diced onion, or a pinch of chaat masala all make delicious variations on this base recipe.
Can I make Raita ahead of time?
Yes, but add the cucumber just before serving, as salt draws water out of it and can thin the raita over time.
What dishes go best with Raita?
Biryani, kebabs, spicy curries, and parathas all benefit from a cool spoonful of raita on the side.
