Cucumber Raita Recipe – Easy Indian Yogurt Dip with Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Cucumber Raita Recipe – Easy Indian Yogurt Dip With Curry Leaves

Hey everyone! If you’re anything like me, a hot Indian meal needs a cooling sidekick. And honestly, nothing beats a simple, refreshing raita. Today, I’m sharing my go-to Cucumber Raita recipe – it’s quick, easy, and always a crowd-pleaser. I first made this when I was trying to balance out a spicy chicken curry for a family get-together, and it was an instant hit!

Why You’ll Love This Recipe

This Cucumber Raita isn’t just about cooling down your palate. It’s a burst of fresh flavors, a lovely textural contrast, and honestly, it just feels good to eat. It’s perfect for a hot summer day, alongside a spicy curry, or even as a light snack. Plus, it comes together in under 20 minutes! What’s not to love?

Ingredients

Here’s what you’ll need to make this delightful raita:

• 1 whole Cucumber (Vellarikka)
• 1 whole Onion
• 0.5 cup Curd (plain yogurt)
• 1 tablespoon Coriander leaves
• 4 Curry leaves
• Salt to taste
• 1 teaspoon Oil
• 0.25 teaspoon Mustard seeds
• 0.5 teaspoon Urad dal

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Vellarikka Cucumber: If you can find Indian cucumber (Vellarikka), definitely use it! It has a milder flavor and fewer seeds, making it perfect for raita. But English cucumbers or even regular cucumbers work just fine – just remove the seeds if they’re prominent.
• Urad Dal: This split black lentil adds a lovely nutty flavor to the tempering. It’s a staple in South Indian cooking. Don’t skip it if you can help it!
• Fresh Curry Leaves: Seriously, fresh curry leaves are key. They have an aroma that just elevates the whole dish. Dried ones just don’t compare. I always have a plant growing in my kitchen!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and finely chop the cucumber into cubes. Removing the seeds is up to you – I usually do if the cucumber is a bit seedy.
2. Now, heat the oil in a kadai (or a small pan) over medium heat. Once hot, add the mustard seeds and urad dal. Let them splutter and become fragrant – this usually takes less than a minute.
3. Add the chopped onion and sauté until it turns translucent. We’re not looking for color here, just softness.
4. Time for the cucumber! Add the cucumber cubes and a pinch of salt. Sauté for about 2 minutes, just to soften it slightly.
5. Mix in the coriander leaves and curry leaves. Give it a quick stir, then transfer the mixture to a bowl and let it cool completely. This is important – you don’t want to curdle the yogurt!
6. While the cucumber mixture cools, whisk the curd until it’s smooth and creamy.
7. Once the cucumber mixture is cool, gently combine it with the whisked curd.
8. Give it a taste and adjust the salt as needed. If the raita is too thick, add a little water or milk to reach your desired consistency.
9. Serve chilled and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Chill Everything: Using chilled cucumber and yogurt will give you the best, most refreshing raita.
• Don’t Overmix: Be gentle when combining the cucumber and yogurt. Overmixing can make the raita watery.
• Taste as You Go: Salt is key! Adjust it to your liking.

Variations

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

• Vegan Adaptation: Swap the curd for coconut yogurt for a delicious vegan version. It adds a subtle sweetness that works beautifully.
• Spice Level: If you like a little heat, finely chop a green chili and add it to the tempering along with the onions. My friend, Priya, always adds a pinch of red chili powder too!
• Festival Adaptations: This raita is amazing during summer festivals like Holi or Baisakhi. It’s super cooling and helps balance out the rich, fried foods.

Serving Suggestions

Cucumber Raita is incredibly versatile! Here are a few ways to enjoy it:

• Alongside Biryani or Pulao
• With spicy curries like Vindaloo or Rogan Josh
• As a dip for vegetable sticks or papadums
• Simply as a refreshing snack on a hot day

Storage Instructions

Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days. It might separate slightly, so just give it a good stir before serving.

FAQs

Let’s answer some common questions:

• Is this raita best served immediately, or does the flavor improve with time? It’s best served chilled, but the flavors actually meld together nicely if you let it sit for about 30 minutes before serving.
• Can I use a different type of cucumber? Absolutely! English cucumbers or regular cucumbers work well, just remove the seeds if needed.
• What is Urad Dal and can it be substituted? Urad dal is a split black lentil. If you can’t find it, you can substitute with chana dal (split chickpeas), but the flavor will be slightly different.
• How can I adjust the consistency of the raita? Add a little water or milk to thin it out, or a tablespoon of grated cucumber to thicken it up.
• Can I make this raita ahead of time for a party? Yes, you can make it a few hours ahead of time. Just store it in the refrigerator and give it a good stir before serving.