Cool Cucumber Raita Recipe – Yogurt Dip with Coconut & Chili

Last Updated on 1 month by Neha Deshmukh

Cool Cucumber Raita Recipe – Yogurt Dip with Coconut & Chili

Hey everyone! If you’re anything like me, a hot Indian meal just isn’t complete without a cooling raita on the side. And this Cool Cucumber Raita? It’s a family favorite – seriously, it disappears in minutes! It’s the perfect blend of fresh, spicy, and creamy, and honestly, it’s so easy to make, you’ll wonder why you haven’t been whipping it up all along. Let’s get into it!

Why You’ll Love This Recipe

This isn’t your average raita. The addition of fresh shredded coconut takes it to another level, adding a subtle sweetness and lovely texture. The green chili gives it a nice kick, balanced perfectly by the cooling cucumber and creamy yogurt. It’s incredibly refreshing, especially during warmer months, and it’s a fantastic way to balance out spicy curries or biryanis. Plus, it comes together in under 15 minutes!

Ingredients

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

• 1 cup Yogurt (Curd)
• 10 Cilantro sprigs
• Green Chili, to taste
• 0.5 cup Fresh Shredded Coconut
• Salt, to taste
• 1 tsp Oil
• 0.5 tsp Mustard Seeds
• 1 Dry Red Chili
• Few Curry Leaves
• 0.5 cup Cucumber

Ingredient Notes

Let’s talk ingredients – a few little things can make all the difference!

Yogurt (Curd) – Choosing the Right Consistency

The yogurt is the star, so choose wisely! I prefer using full-fat yogurt for the richest flavor and creamiest texture. But low-fat works too, if you prefer. You want a yogurt that’s fairly thick – if it’s too runny, your raita will be watery. If it is a little thin, you can strain it through a muslin cloth for about 30 minutes to remove some of the whey. (About 240ml/8oz)

Cilantro – Freshness is Key

Seriously, don’t even think about using dried cilantro for this. Fresh cilantro is essential for that bright, vibrant flavor. Make sure it’s perky and green – no sad, wilted leaves allowed!

Green Chili – Adjusting the Spice Level

This is where you can really customize things. I usually use 1-2 green chilies, depending on how much heat I’m craving. Remember to remove the seeds if you want a milder raita. Serrano or Thai green chilies work well, but jalapeños are a good substitute if that’s what you have on hand.

Shredded Coconut – Fresh vs. Dried

Freshly shredded coconut is amazing in this recipe, and I highly recommend it if you can get your hands on some. But if not, unsweetened dried coconut will work just fine. Just make sure it’s finely shredded. (About 30-40g)

Mustard Seeds – The Importance of Popping

Don’t skip the mustard seeds! The popping process releases their nutty, aromatic flavor, which is crucial for the tempering. Black mustard seeds are traditionally used, but yellow mustard seeds will also work in a pinch.

Curry Leaves – Regional Variations & Aroma

Curry leaves add such a unique, fragrant flavor. They’re a staple in South Indian cuisine, and they really elevate this raita. If you can’t find them, you can try substituting with a little bit of lemon zest, but it won’t be quite the same. (Around 8-10 leaves)

Step-By-Step Instructions

Alright, let’s make some raita!

1. First, let’s make the paste. In a blender, combine the cilantro, green chili, and shredded coconut with 2 tablespoons of yogurt. Blend until it’s a nice, smooth paste.
2. Now, pour that beautiful green paste into a bowl with the remaining yogurt. Give it a good stir to combine.
3. Add in the chopped cucumber and salt. Taste and adjust the seasoning as needed. Set this aside – we’re almost there!
4. Time for the tempering! Heat the oil in a small pan over medium heat. Once it’s hot, add the mustard seeds and let them crackle and pop. This usually takes about 30 seconds.
5. Add the whole dry red chili and curry leaves to the hot oil. Sauté for about 20 seconds, until the curry leaves are fragrant. Be careful not to burn them! Then, remove the pan from the heat.
6. Carefully pour the hot tempering over the yogurt mixture. You’ll hear a lovely sizzle! Give it a good mix.
7. And that’s it! Serve chilled as a dip or side with your favorite Indian dishes.

Expert Tips

• Chill time is your friend: Letting the raita chill for at least 30 minutes allows the flavors to meld together beautifully.
• Don’t over-blend: When making the paste, blend until smooth, but avoid over-blending, which can make the cilantro bitter.
• Adjust to your taste: Feel free to adjust the amount of chili, salt, and coconut to suit your preferences.

Variations

• Vegan Raita Adaptation: Swap the yogurt for a plant-based yogurt alternative – coconut yogurt or cashew yogurt work really well.
• Spice Level Adjustment – Mild to Hot: For a milder raita, remove the seeds from the green chili or use a milder chili variety. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations – Serving with Special Meals: During festivals like Diwali or Holi, I sometimes add a sprinkle of pomegranate seeds for a festive touch.

Gluten-Free Confirmation

Yes! This Cool Cucumber Raita is naturally gluten-free, making it a perfect addition to any gluten-free meal.

Serving Suggestions

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

• Biryani
• Pulao
• Spicy curries (like Vindaloo or Madras)
• Grilled meats
• As a dip with vegetable pakoras or samosas
• Even just on its own with some warm roti or naan!

Storage Instructions

Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still taste delicious.

FAQs

What type of yogurt is best for raita?

Full-fat yogurt is ideal for a rich and creamy raita, but low-fat or Greek yogurt also work well. Just make sure it’s thick enough!

Can I make this raita ahead of time?

Yes, you can! It actually tastes better after it’s had a chance to chill and the flavors have melded.

How can I adjust the heat level of this raita?

Remove the seeds from the green chili for a milder raita, or add more chili for extra spice.

What if I don’t have fresh curry leaves?

While curry leaves are ideal, you can try substituting with a little lemon zest, but the flavor won’t be quite the same.

Can I use a different vegetable instead of cucumber?

Absolutely! Grated carrots, finely chopped tomatoes, or even cooked and mashed potatoes can be used instead of cucumber.

Is this raita suitable for a summer meal?

Definitely! It’s incredibly refreshing and cooling, making it perfect for hot summer days.