Cool Cucumber Tomato Raita Recipe – Easy Indian Yogurt Dip

Last Updated on 4 months by Neha Deshmukh

Cool Cucumber Tomato Raita Recipe – Easy Indian Yogurt Dip

Hey everyone! If you’re anything like me, a hot Indian meal needs a cooling sidekick. And honestly, nothing beats a simple, refreshing raita. This cool cucumber tomato raita is my go-to – it’s quick, easy, and always a crowd-pleaser. I first made this when I was trying to recreate my Dadi’s (grandmother’s) raita, and while I don’t think I quite matched her magic, it’s pretty darn close! Let’s get into it.

Why You’ll Love This Recipe

This raita is the perfect balance of cool, creamy, and fresh. It’s incredibly versatile – amazing with biryani, pulao, spicy curries, or even just as a dip with some papadums. Plus, it comes together in under 10 minutes! It’s a lifesaver when you want something delicious without spending hours in the kitchen.

Ingredients

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

• 1 Cucumber (whole)
• 1 Tomato (whole)
• 0.5 Capsicum (piece) – about ½ a bell pepper
• 0.5 Carrot (piece) – about ½ a medium carrot
• As needed Salt and pepper
• 1 tbsp Coriander leaves, chopped
• 0.5 cup Curd (or yogurt) – about 120ml
• 3 tbsp Milk or sour cream – about 45ml

Ingredient Notes

Let’s talk about a few key ingredients. The type of curd you use makes a big difference!

• Dahi vs. Yogurt: In India, we traditionally use dahi, which is a slightly tangier, thicker yogurt. If you can find Indian dahi, definitely use it! Otherwise, plain, full-fat yogurt works beautifully. Greek yogurt will also work, but you might need to add a little extra milk to thin it out.
• Milk/Sour Cream: I often use milk to get the perfect consistency, but a tablespoon or two of sour cream adds a lovely richness. Feel free to experiment!
• Vegetables: Don’t be afraid to adjust the veggies to your liking. I love the crunch of carrot, but you could easily swap it for radish or even some finely chopped beetroot.

Step-By-Step Instructions

Alright, let’s make some raita! It’s seriously simple.

1. First, finely dice your cucumber, tomato, capsicum, and carrot. The smaller the dice, the better they blend into the raita.
2. In a mixing bowl, whisk the curd (or yogurt) and milk/sour cream until it’s nice and smooth. No lumps allowed!
3. Add all those beautifully diced vegetables to the yogurt mixture.
4. Now, season with salt and pepper to taste. Don’t be shy – raita needs a good seasoning!
5. Garnish generously with fresh coriander leaves and give everything a good mix.
6. Finally, and this is important – chill for at least 30 minutes before serving. This lets the flavors meld together and makes it extra refreshing. Trust me, it’s worth the wait!

Expert Tips

• Don’t overmix: Overmixing can make the raita watery. Gently combine everything.
• Drain the cucumber: If your cucumber is particularly watery, you can lightly salt the diced cucumber and let it sit for 10 minutes, then squeeze out the excess water before adding it to the raita. This prevents a soggy raita.
• Fresh is best: Fresh coriander makes all the difference. Dried just doesn’t compare.

Variations

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

• Vegan Raita – Coconut Yogurt Adaptation: My friend, Priya, is vegan and swears by using coconut yogurt instead of dairy. It adds a subtle sweetness that’s really delicious!
• Spice Level – Green Chili Addition: If you like a little heat, finely chop a green chili and add it to the raita. My husband loves this – he adds one every time!
• Festival Adaptations – Serving with Eid/Diwali meals: Raita is a staple during festive meals. For Eid, I sometimes add a pinch of roasted cumin powder. During Diwali, a sprinkle of pomegranate seeds adds a festive touch.

Serving Suggestions

This raita is incredibly versatile! Here are a few of my favorite ways to serve it:

• With Biryani or Pulao – a classic pairing!
• Alongside spicy curries like Vindaloo or Madras.
• As a dip with papadums or vegetable sticks.
• Even as a cooling side with grilled meats.

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:

• What type of curd is best for raita? Traditionally, Indian dahi is best, but plain, full-fat yogurt is a great substitute.
• Can I make raita ahead of time? Yes, you can! In fact, it tastes even better after the flavors have had a chance to meld. Just make sure to store it properly.
• How do I prevent the raita from becoming watery? Drain the cucumber if it’s very watery, and don’t overmix.
• What are some other vegetables I can add to raita? Radish, beetroot, finely chopped onion, or even pomegranate seeds are all great additions.
• Can I use dried herbs instead of fresh coriander? While fresh coriander is best, you can use dried coriander in a pinch. Use about 1 teaspoon of dried coriander for every tablespoon of fresh.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!