Cool Cucumber Raita Recipe – Easy Greek Yogurt Salad

Last Updated on 2 months by Neha Deshmukh

Cool Cucumber Raita Recipe – Easy Greek Yogurt Salad

Hey everyone! If you’re anything like me, you love a good, cooling side dish, especially when the weather heats up. And honestly, is there anything more refreshing than a creamy, tangy raita? This cool cucumber raita is a family favorite – it’s quick to whip up, incredibly versatile, and just…hits the spot. I first made this when I was craving something light and flavorful to go with a spicy biryani, and it’s been a staple ever since!

Why You’ll Love This Recipe

This cucumber raita isn’t just delicious; it’s a lifesaver on hot days. It’s unbelievably easy to make, requiring just a handful of ingredients and about 5 minutes of prep time. Plus, it’s a fantastic way to use up those cucumbers lingering in your fridge! It’s the perfect balance of cool, creamy, and tangy – a welcome relief with any Indian meal.

Ingredients

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

• 2 large cucumbers
• 1 cup Greek yogurt (about 240g)
• 1 tablespoon lemon juice (about 15ml)
• 1 tablespoon fresh dill, chopped
• 2 cloves garlic, minced
• Salt to taste
• Pepper to taste

Ingredient Notes

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

• Greek Yogurt: I prefer using full-fat Greek yogurt for the richest, creamiest texture. But, you can absolutely use low-fat or non-fat if you prefer! In India, you’ll often find dahi used, which is a slightly different type of yogurt. If using Indian dahi, you might need a little less lemon juice as it’s naturally tangier.
• Cucumbers: English cucumbers (the long, thin ones wrapped in plastic) are great because you don’t need to peel them and they have fewer seeds. But any cucumber will work! In India, we often use kakdi which is a local variety, and they have a lovely, slightly sweet flavor.
• Fresh Dill: Dill adds such a lovely freshness. If you can’t find fresh, you can use dried, but use about 1 teaspoon.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, slice your cucumbers thinly. Then, sprinkle them with a little salt and pop them into a colander for about 10 minutes. This helps draw out any excess moisture, so your raita doesn’t get watery.
2. While the cucumbers are draining, let’s make the dressing. In a bowl, combine the Greek yogurt, lemon juice, minced garlic, and chopped dill. Add salt and pepper to taste – don’t be shy!
3. Once the cucumbers have drained, give them a good pat with a paper towel to remove any remaining water. Then, add them to the yogurt mixture and stir everything together until the cucumbers are nicely coated.
4. Finally, pop the raita into the fridge for at least 30 minutes. This allows the flavors to meld together and makes it even more refreshing. Trust me, it’s worth the wait!

Expert Tips

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

• Don’t skip the salting and draining step for the cucumbers! It really makes a difference in the texture.
• Taste as you go! Adjust the lemon juice, salt, and pepper to your liking.
• For a smoother raita, you can grate the cucumber instead of slicing it.

Variations

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

• Vegan Adaptation: Swap the Greek yogurt for a plant-based yogurt alternative – coconut yogurt or cashew yogurt work beautifully.
• Spice Level: My friend Priya loves to add a finely chopped green chili to her raita for a little kick. It’s delicious!
• Festival Adaptations: This raita is perfect for summer festivals like Holi or Baisakhi. It’s so cooling and refreshing after all the rich food.

Serving Suggestions

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

• Biryani
• Pulao
• Spicy curries
• Grilled meats
• Even just as a dip with some warm naan or roti!

Storage Instructions

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

FAQs

Let’s answer some common questions:

• What type of cucumbers work best for raita? English cucumbers are ideal, but any cucumber will do!
• Can I make this raita ahead of time? Absolutely! It actually tastes better after it’s had a chance to chill for a few hours.
• How can I adjust the tanginess of the raita? Add more or less lemon juice to suit your taste.
• What are some good accompaniments to serve with cucumber raita? It goes with almost anything, but it’s especially good with spicy Indian dishes.
• Can I use dried dill instead of fresh dill? Yes, you can! Use about 1 teaspoon of dried dill for every tablespoon of fresh dill.

Enjoy! I hope you love this cool cucumber raita as much as my family does. Let me know in the comments if you try it and how it turns out!