Cool Cucumber Raita Recipe – Yogurt Dip with Cumin & Chili

Last Updated on 2 months by Neha Deshmukh

Cool Cucumber Raita Recipe – Yogurt Dip with Cumin & Chili

Hey everyone! If you’re anything like me, a hot Indian meal just isn’t complete without a cooling side like raita. It’s the perfect counterpoint to spicy curries and flavorful biryanis. This cool cucumber raita is my go-to – it’s quick, refreshing, and always a hit. I first made this when I was craving something light and flavorful on a scorching summer day, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This cucumber raita isn’t just a side dish; it’s a little burst of freshness in every bite. It’s incredibly easy to make, requiring just 15 minutes of prep time and absolutely no cooking! Plus, it’s wonderfully versatile. You can adjust the spice level to your liking, and it pairs beautifully with so many different dishes. It’s a guaranteed crowd-pleaser, and honestly, it’s just good for you.

Ingredients

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

• 1 cup plain whole milk yogurt
• ¼ cup whole milk
• 2-4 tbsp water or sparkling water (for consistency)
• ½ tsp cumin seeds
• ¼ tsp cumin powder
• ¼ tsp ground black pepper
• ¼ tsp red chili flakes
• ⅛ tsp chaat masala (optional, but recommended!)
• ¼ tsp sugar
• ½ tsp sea salt
• 1 small Persian/mini cucumber
• ¼ small yellow or red onion
• ½ small Roma or Vine tomato
• 2-3 tbsp cilantro leaves

Ingredient Notes

Let’s talk ingredients for a sec! Using whole milk yogurt really makes a difference – it gives the raita a lovely, creamy texture. Don’t skimp on this one!

I love using both cumin seeds and cumin powder. The seeds, when lightly toasted (we won’t be doing that here for simplicity, but you can!), add a wonderful aroma, while the powder gives a more consistent cumin flavor throughout.

And chaat masala? Oh, it’s magic! It adds a tangy, savory, and slightly fruity flavor that’s so characteristic of Indian street food. You can find it at most Indian grocery stores, or online. If you can’t find it, a pinch of amchur (dried mango powder) can be a decent substitute, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!).

1. First, let’s prep the veggies. Peel the cucumber if you prefer (I usually do!), then quarter it lengthwise and thinly slice it.
2. Next, thinly slice the onion. If you find onions too strong, soak them in water for a few minutes – it takes the bite out of them.
3. Dice the tomato, removing the seeds first to avoid a watery raita.
4. Now for the yogurt base! In a bowl, whisk together the yogurt, milk, cumin seeds, cumin powder, black pepper, chili flakes, chaat masala (if using), sugar, and salt until everything is smooth and well combined.
5. Gently fold in the chopped cucumber, onion, and tomato. Don’t overmix – you want to keep the veggies nice and crisp.
6. Finally, stir in most of the chopped cilantro, reserving a little for garnish. Give it a taste and adjust the seasoning if needed. Sometimes I like to add a tiny bit more salt or chili flakes, depending on what I’m serving it with.
7. Pop it in the fridge to chill for at least 10-15 minutes before serving. It’s so much better cold!

Expert Tips

• Don’t be afraid to experiment with the consistency. If you like a thinner raita, add a little more milk or water, a tablespoon at a time, until you reach your desired thickness.
• For a smoother raita, you can grate the cucumber instead of slicing it.
• A little squeeze of lime juice can brighten up the flavors even more!

Variations

• Vegan Raita Adaptation: Swap the yogurt for coconut yogurt! It adds a lovely subtle sweetness. I’ve made this for friends who are dairy-free, and they absolutely loved it.
• Spice Level Adjustment: If you’re sensitive to spice, start with just a pinch of chili flakes. For a real kick, add a finely chopped green chili!
• Festival Adaptations: Raita is a staple during festivals like Eid and Diwali. It’s the perfect cooling companion to rich, festive dishes.
• Gluten-Free: Good news! This recipe is naturally gluten-free.

Serving Suggestions

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

• Biryani
• Curries (especially spicy ones!)
• Kebabs
• Grilled meats
• Even as a dip with veggie sticks!

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

What type of yogurt is best for raita?

Whole milk yogurt is definitely the way to go for the creamiest, most flavorful raita. Greek yogurt can also work, but you might need to add a little more liquid to thin it out.

Can I make raita ahead of time?

Yes, you can! It actually tastes even better after the flavors have had a chance to meld together. Just make it a few hours ahead of time and store it in the fridge.

How do I adjust the consistency of the raita?

Add more milk or water, a tablespoon at a time, until you reach your desired consistency.

What is chaat masala and where can I find it?

Chaat masala is a tangy, savory spice blend commonly used in Indian cuisine. You can find it at most Indian grocery stores or online.

Can I use other vegetables in this raita?

Absolutely! Grated carrots, finely chopped beetroot, or even pomegranate seeds would be delicious additions.