Cucumber Tomato Raita Recipe – Easy Indian Yogurt Dip

Last Updated on 2 months by Neha Deshmukh

Cucumber Tomato Raita Recipe – Easy Indian Yogurt Dip

Hey everyone! If you’re anything like me, a hot Indian meal just isn’t complete without a cooling side like raita. It’s the perfect counterpoint to spicy curries and biryanis, and honestly, I could happily eat it with a spoon all on its own! This Cucumber Tomato Raita is my go-to – it’s incredibly simple, refreshing, and comes together in under 10 minutes. Let’s get into it!

Why You’ll Love This Recipe

This raita is seriously a lifesaver, especially during warmer months. It’s light, flavorful, and adds a lovely coolness to any meal. Plus, it’s a fantastic way to use up any leftover cucumbers and tomatoes you might have. It’s a guaranteed crowd-pleaser, and honestly, it’s one of those recipes I first made when I was starting to learn to cook, and it’s been a staple ever since!

Ingredients

Here’s what you’ll need to whip up a batch of this delicious raita:

• 1 cup plain unsweetened yogurt or curd (about 240ml)
• 1 small young cucumber
• 1 small tomato
• 1 green chili
• 0.5 tsp roasted and powdered cumin seeds
• 0.25 tsp chaat masala
• 0.5 tsp salt
• 1 tsp minced fresh cilantro / coriander leaves

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality, thick yogurt (or curd, as we often call it in India) is key. It makes all the difference in the texture. I prefer using full-fat yogurt for the richest flavor, but low-fat works too.

Raita is super versatile, though! You’ll find so many regional variations. Some people love adding a handful of boondi (tiny fried chickpea flour balls) for a bit of crunch, while others prefer grated carrots for a touch of sweetness.

And don’t underestimate the power of roasted cumin! Roasting the cumin seeds before grinding them really brings out their earthy, smoky flavor. It’s a small step that makes a big difference. You can easily roast them in a dry pan for a few minutes until fragrant.

Step-By-Step Instructions

Alright, let’s make some raita! It’s so easy, you’ll be enjoying it in no time.

1. First, let’s prep the veggies. Chop the tomato and cucumber into small cubes. If your tomatoes are particularly seedy, you can deseed them first – it’s totally up to you!
2. Next, grab a bowl and whisk the yogurt with about ½ cup (120ml) of water until it’s nice and smooth. You want it to be easily spoonable. Add the salt and give it a good mix.
3. Now, add the chopped vegetables, green chili, chaat masala, and cumin powder to the yogurt mixture. Gently combine everything until it’s well incorporated.
4. Finally, garnish with a generous sprinkle of fresh cilantro. And that’s it! Serve immediately for the best freshness.

Expert Tips

• Don’t skip the cilantro! It adds such a bright, fresh flavor.
• If you want a really smooth raita, you can grate the cucumber instead of chopping it.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Raita is a blank canvas for flavor! Here are a few ideas to spice things up:

• Vegan Raita: Simply swap the dairy yogurt for your favorite plant-based yogurt. Coconut yogurt or cashew yogurt work beautifully.
• Spice Level: Adjust the amount of green chili to your liking. If you’re sensitive to heat, you can remove the seeds or use a milder chili. My friend, Priya, actually prefers to add a pinch of red chili powder instead!
• Festival Adaptations: This raita is perfect for serving alongside Eid or Diwali meals. It’s a refreshing break from the richer dishes.
• Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Serving Suggestions

This Cucumber Tomato Raita is incredibly versatile. It’s amazing with:

• Biryani
• Curries (especially spicy ones!)
• Kebabs
• Pulao
• Even as a dip with veggie sticks or papadums!

Storage Instructions

While raita is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The texture might change slightly, but it will still be delicious. Just give it a good stir before serving.

FAQs

Let’s answer some common questions about this recipe:

What type of yogurt is best for raita?

Full-fat, plain yogurt is ideal for the richest flavor and creamiest texture. However, low-fat or Greek yogurt will also work.

Can I make raita ahead of time?

You can, but it’s best to make it within a few hours of serving. The vegetables can release water over time, making the raita a bit watery.

How can I adjust the consistency of the raita?

Add more water, a tablespoon at a time, to thin it out. Or, use a thicker yogurt to start with.

What can I substitute for green chili?

A pinch of red chili powder or a dash of hot sauce will work.

Is chaat masala essential for this recipe?

Not essential, but it adds a lovely tangy, savory flavor that really elevates the raita. If you don’t have it, you can leave it out, but I highly recommend keeping some on hand!