Cucumber Raita Recipe – Easy Indian Yogurt Dip with Dill & Lemon

Last Updated on 2 months by Neha Deshmukh

Cucumber Raita Recipe – Easy Indian Yogurt Dip With Dill & Lemon

Hey everyone! If you’re anything like me, a hot Indian meal needs a cooling sidekick. And honestly, nothing beats a refreshing bowl of raita. This Cucumber Raita is my go-to – it’s quick, easy, and always a crowd-pleaser. I first made this when I was craving something light and flavorful during a particularly warm summer, and it’s been a staple ever since! Let’s get into it, shall we?

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 simple to make, requiring minimal cooking (basically none!). The cool yogurt beautifully balances spicy curries, and the dill and lemon add a zing that just wakes up your tastebuds. Plus, it’s super versatile – perfect with grilled meats, Indian breads, or even just as a dip with your favorite veggies.

Ingredients

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

• 1 large cucumber
• 2 garlic cloves
• 1 cup full-fat yogurt
• Salt and pepper to taste
• 1 lemon (juiced)
• 2 tbsp dill leaves

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Yogurt: Seriously, use full-fat yogurt. It gives the raita the perfect creamy texture. Low-fat yogurt tends to be a bit watery, and we don’t want that! (About 240ml)
• Dill: Dill isn’t always super common in every part of India, but it’s my absolute favorite herb for raita. If you can’t find fresh dill, you can sometimes find it dried, but fresh is so much better. Some regions use cilantro (coriander leaves) instead, which is also delicious!
• Lemon Juice: Freshly squeezed lemon juice is key here. Bottled juice just doesn’t have the same bright, zesty flavor. Trust me on this one!

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!). It’s so easy, you’ll be enjoying this in minutes.

1. First, grate the cucumber. I like to use the larger holes on a box grater. Once grated, squeeze out any excess liquid using a cheesecloth or even a paper towel. This is important – nobody likes watery raita!
2. Next, mince the garlic cloves finely, or grate them. Grating releases even more flavor, which I love. Add the garlic to the cucumber.
3. In a mixing bowl, combine the drained cucumber and garlic with the yogurt, lemon juice, chopped dill, salt, and pepper.
4. Whisk everything together until it’s nice and smooth. Give it a taste and adjust the seasoning if needed – maybe a little more salt, a squeeze more lemon?
5. Cover the bowl and refrigerate for at least an hour. This allows all the flavors to meld together and really shine. Honestly, it tastes even better after a few hours!

Expert Tips

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

• Don’t skip squeezing the cucumber! Seriously, it makes all the difference.
• For extra flavor, you can add a pinch of roasted cumin powder.
• If you’re short on time, you can use a food processor to quickly grate the cucumber and mince the garlic.

Variations

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

• Vegan Raita Adaptation: Swap the full-fat yogurt for coconut yogurt for a delicious dairy-free version.
• Spice Level: My friend Priya loves to add a finely chopped green chili for a little kick. Go for it if you like things spicy!
• Festival Adaptations: This raita is perfect for Eid or Diwali. It’s a lovely cooling side to balance the richer dishes.
• Gluten-Free: Naturally gluten-free, this recipe is perfect for those with dietary restrictions.

Serving Suggestions

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

• With grilled meats like chicken tikka or lamb kebabs.
• Alongside biryani or any spicy curry.
• As a dip for pita bread, naan, or vegetable sticks.
• Simply enjoy it on its own as a light and refreshing snack.

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

Got questions? I’ve got answers!

• What type of cucumber is best for raita? English cucumbers (the long, thin ones) are great because they have fewer seeds and thinner skin. But any cucumber will work!
• Can I make raita ahead of time? Absolutely! In fact, it’s even better if you let it sit in the fridge for a few hours to allow the flavors to develop.
• How do I prevent the raita from becoming too watery? Squeezing out the excess liquid from the grated cucumber is the key!
• What are some other herbs I can use instead of dill? Cilantro (coriander leaves) or mint are both excellent substitutes.
• Is it possible to make a spicier version of this raita? Definitely! Add a finely chopped green chili or a pinch of cayenne pepper.

Enjoy! I hope you love this Cucumber Raita as much as I do. Let me know in the comments if you try it, and how it turns out!