Indian Raita Recipe – Cucumber, Carrot & Cumin Yogurt Dip

Last Updated on 2 months by Neha Deshmukh

Indian Raita Recipe – Cucumber, Carrot & Cumin Yogurt Dip

Hey everyone! If you’re anything like me, a good Indian meal needs a cooling sidekick. And honestly, nothing beats a simple, refreshing raita. This Cucumber, Carrot & Cumin Raita is my go-to – it’s quick, easy, and the perfect balance to spicy curries or a warm plate of biryani. I first made this when I was trying to recreate my Dadi’s (grandmother’s) raita, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This raita isn’t just about cooling down your palate; it’s a flavour explosion in itself! The sweetness of the carrot and cucumber, combined with the tang of the curd and the smoky warmth of roasted cumin… it’s just chef’s kiss. Plus, it comes together in under 20 minutes, making it perfect for busy weeknights or when you have guests over. It’s seriously the easiest way to add a little freshness to any meal.

Ingredients

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

• 1 Onion
• 1 Tomato
• 1 Carrot
• 1 Capsicum (Bell Pepper)
• 1 Cucumber
• 1.5 cups Curd (plain yogurt)
• 0.5 tsp Roasted jeera/cumin powder
• as required Salt
• 0.5 tsp Mustard seeds
• 1 Green chilli

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality, fresh veggies makes all the difference.

• Curd (Yogurt): I prefer using full-fat curd for a richer, creamier raita. You can use Greek yogurt too, but you might want to thin it out with a little milk or water.
• Roasted Cumin Powder (Jeera): This is the star of the show! Roasting cumin seeds before grinding them unlocks a beautiful smoky flavour that elevates the raita. You can easily roast them yourself in a dry pan for a few minutes until fragrant. Don’t skip this step if you can help it!
• Regional Variations: Raita is super versatile! You’ll find so many variations across India. Boondi raita with those tiny fried chickpea flour balls is a classic, and vegetable raita is a staple in many households. Some people even add a touch of sugar for a sweeter raita.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and finely chop your onion, tomato, carrot, capsicum, and cucumber. I like to keep the pieces fairly small for a nice texture.
2. In a bowl, combine all the chopped vegetables with the whisked curd and salt. Give it a good mix – you want everything nicely coated.
3. Now for the tadka (tempering)! Heat a little oil in a small pan. Once hot, add the mustard seeds and let them splutter. This is important – that spluttering sound means they’re ready to flavour the oil.
4. Add the chopped green chillies to the pan and sauté for just a few seconds. Be careful not to burn them!
5. Pour this lovely, fragrant seasoning over the curd mixture. Sprinkle the roasted cumin powder on top and give everything a final, thorough mix.
6. Garnish with fresh coriander leaves and serve chilled. Seriously, chilling it for at least 30 minutes lets the flavours meld together beautifully.

Expert Tips

• Don’t be afraid to adjust the salt to your liking.
• For a smoother raita, you can blend a portion of the vegetables before adding them to the curd.
• If your curd is too thick, add a splash of milk or water to reach your desired consistency.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Raita Adaptation: My friend, Priya, is vegan and swears by using plant-based yogurt (like cashew or soy yogurt) instead of dairy curd. It works beautifully!
• Spice Level Adjustment: If you’re sensitive to heat, reduce the amount of green chilli or remove the seeds. Or, if you like things spicy, add another chilli or a pinch of red chilli powder.
• Festival Adaptations: This raita is fantastic with a festive spread! It’s a must-have with biryani during Eid, and it’s a lovely cooling side with all the rich sweets during Diwali.
• Gluten-Free: Good news! This recipe is naturally gluten-free.

Serving Suggestions

This raita is incredibly versatile. It’s amazing with:

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

Storage Instructions

You can store leftover raita in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still taste delicious. I sometimes find the vegetables release a little water, so you might need to give it a quick stir before serving.

FAQs

Let’s answer some common questions:

• What is the best type of curd to use for raita? Full-fat curd gives the best flavour and texture, but you can use low-fat or Greek yogurt too.
• Can I make raita ahead of time? Yes, you can! It actually tastes better after the flavours have had a chance to meld. Just make it a few hours in advance and store it in the fridge.
• How can I adjust the consistency of the raita? Add a little milk or water to thin it out, or let it sit in the fridge for a while to thicken.
• What are some other vegetables I can add to this raita? Feel free to experiment! Grated beetroot, finely chopped radish, or even pomegranate seeds would be lovely additions.
• Is roasted cumin powder essential, or can I use regular cumin powder? While you can use regular cumin powder, roasted cumin powder really does make a difference. The roasting process brings out a much more complex and flavourful aroma.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and what variations you come up with!