Cooling Cucumber Raita Recipe – Mint & Cilantro Indian Side Dish

Last Updated on 6 months ago by Neha Deshmukh

Cooling Cucumber Raita Recipe – Mint & Cilantro Indian Side Dish

Hey everyone! If you’re anything like me, you need something cool and refreshing with a spicy Indian meal. And honestly, even on a hot day when I don’t feel like cooking, this raita hits the spot. It’s my go-to, and I’m so excited to share my family’s recipe for this incredibly easy, Cooling Cucumber Raita with you. It’s the perfect blend of fresh herbs, creamy yogurt, and just a hint of zing!

Why You’ll Love This Recipe

This raita isn’t just a side dish; it’s a little burst of freshness that balances out the richness of curries and biryanis beautifully. It takes literally minutes to whip up – seriously, 5 minutes! – and requires minimal effort. Plus, it’s incredibly versatile. You can adjust the consistency and spice level to perfectly suit your taste. It’s a guaranteed crowd-pleaser, and I always end up making extra!

Ingredients

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

• ½ cup plain yogurt
• 3 tbsp chopped cilantro (coriander leaves)
• 3 tbsp chopped mint
• 4 tsp mint sauce (pudina chutney)
• ½ tsp salt
• 2-3 tsp milk

Ingredient Notes

Let’s talk ingredients for a sec! A few little things make a big difference here.

• Yogurt: Full-fat yogurt is key for a really creamy, luscious raita. Trust me on this one! You can use Greek yogurt too, but you might need a little extra milk to thin it out.
• Mint Sauce (Pudina Chutney): This can vary a lot depending on where you are in India! Some versions are sweeter, some are spicier. I like to use a fairly standard green mint-coriander chutney. You can find pre-made versions in most Indian grocery stores, or easily make your own.
• Fresh Herbs: Seriously, don’t skimp on the cilantro and mint! The fresher, the better. They really make the raita sing. I grow my own in a little pot on the windowsill, which is super convenient.

Step-By-Step Instructions

Alright, let’s get cooking! It’s so simple, you’ll be amazed.

1. First, grab a small bowl. Add the yogurt, chopped cilantro, and chopped mint.
2. Next, stir in the mint sauce and salt. Give it a good mix to combine everything nicely.
3. Now, here’s where you customize! Gradually add the milk, a teaspoon at a time, while stirring. Keep going until the raita reaches your perfect consistency. I like mine a little on the thicker side for dipping, but if you prefer it drizzly, add a bit more milk.

Expert Tips

A few little things I’ve learned over the years…

• Chill Time: While you can eat this immediately, letting it chill in the fridge for about 15-20 minutes really allows the flavors to meld together.
• Taste as You Go: Don’t be afraid to taste and adjust the salt and mint sauce to your liking. Everyone’s palate is different!
• Whisk it! For an extra smooth raita, whisk everything together instead of just stirring.

Variations

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

• Vegan Raita Adaptation: My friend Priya is vegan, and she swears by using a plant-based yogurt (like coconut or soy yogurt) instead of dairy. It works beautifully!
• Spice Level: If you like a little heat, finely chop a green chili and add it to the raita. My brother loves it super spicy!
• Consistency: As mentioned before, adjust the amount of milk to get your desired thickness.
• Summer Cooling Adaptations: Grate in a little cucumber for extra cooling power during those hot summer months.

Serving Suggestions

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

• With Biryani – a classic pairing!
• Alongside spicy curries like Vindaloo or Madras.
• As a dip for vegetable pakoras or samosas.
• Even just with some warm roti or naan bread.

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 is raita traditionally served with? Raita is traditionally served with biryani, pulao, and spicy curries to provide a cooling contrast.
• Can I make raita ahead of time? Yes, you can! It actually tastes better after the flavors have had a chance to meld together.
• How do I adjust the saltiness of the raita? Add salt a little at a time, tasting as you go, until you reach your desired level of saltiness.
• What kind of mint sauce/chutney is best for raita? A standard green mint-coriander chutney works best. Look for one that isn’t overly sweet or spicy.
• Can I use dried mint or cilantro if fresh isn’t available? While fresh is always best, you can use dried herbs in a pinch. Use about 1 teaspoon of dried herbs for every tablespoon of fresh. Just be aware that the flavor won’t be quite as vibrant.

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