This authentic Raita recipe is easy and delicious! It’s a refreshing yogurt sauce with cucumber and mint, served with Indian dishes to cool and refresh the palate. Video.
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Here is the best recipe for Raita I learned to make, while in India. This cooling Indian sauce or condiment is perfect alongside spicy Indian dishes, or served as a refreshing side dish or dip for naan.
Watch how to make Raita (video)
What is raita?
Raita is a creamy Indian yogurt sauce or condiment traditionally served alongside spicy Indian dishes. It is used to cool down the palate, often served with spicy curries, dal, tandoori chicken, biryani, rice dishes, kebabs, Indian butter chicken or as a yogurt dip, with a side of roti, paratha, or toasted naan. There are different variations of riata, using various vegetables: tomato, bell peppers, or carrots. This version is cucumber raita made with Greek yogurt, grated cucumber, onions, fresh herbs like mint and cilantro, and cumin and coriander. It is similar in texture to Tzatziki. Optionally, you can add fresh green chilies for some heat and a drizzle of olive oil for extra richness.
Easy Raita Ingredients
- Plain Greek yogurt – use a thick yogurt, greek yogurt, for a thicker, richer consistency.
- Fresh grated cucumber- Use thin-skinned cucumbers like English, Turkish, or Persian cucumbers and leave the skin on. Or feel free to peel waxy cucumbers. Scrape out the seeds!
- Onion– or sub-green onions or chives.
- Fresh herbs- mint, cilantro, or chives.
- Salt and spices– cumin powder & coriander
- Fresh green chili– optional, but add a nice heat!
- Olive oil– I love adding a little olive oil for extra richness, this is not traditional, but it is tasty!
How to Make Authentic Raita (Instructions)
- Prep the ingredients (cut the onion, grate cucumber & chop herbs) and place with the yogurt and spices in a bowl.
- Stir until combined.
- Garnish with fresh herbs.
- Riata will keep in an airtight container the refridgerator for up to 4 days.
What to serve with Indian RaitA?
A traditional Indian condiment, Raita is one of the essential side dishes when serving an Indian meal. It is very cooling to the palate, tempering and balancing the heat of spicy Indian dishes. Serve raita with:
- 35+ Mouthwatering Indian Recipes to Make at Home
- Grilled Tandoori Chicken
- Quick Chickpea Biryani
- Sheet Pan Tandoori Bake
- Indian Butter Chicken,
- Basmati Rice
FAQs
1. Can I make this raita recipe vegan?
Yes, you can easily make this raita recipe vegan by using dairy-free yogurt instead of Greek yogurt. There are several options available in the market such as soy yogurt, almond yogurt, or coconut yogurt that can be used as a substitute.
2. Can I use regular yogurt instead of Greek yogurt?
Yes, you can use regular yogurt instead of Greek yogurt. However, Greek yogurt provides a thicker and creamier consistency, so keep that in mind when making the substitution.
3. How long does raita last in the refrigerator?
Raita can be stored in an airtight container in the refrigerator for up to 4 days. It is best to consume it within this time frame for optimal flavor and freshness.
4. Can I customize the ingredients in raita?
Absolutely! Raita is a versatile yogurt sauce, and you can customize it according to your taste preferences. You can add or omit ingredients such as onions, fresh herbs like mint and cilantro, or adjust the spice level by adding green chilies.
5. What are some dishes to serve with raita?
Raita pairs well with a variety of dishes in Indian cuisine. Some popular options to serve with raita include spicy curries, dal, tandoori chicken, biryani, rice dishes, kebabs, Indian butter chicken, or as a dip with naan, roti, paratha, or even toasted bread.
6. How is raita different than tzatziki?
Raita and tzatziki have some similarities- both are yogurt-based sauces or condiments and have a cooling effect on the palate. However, they differ in terms of spices and herbs used. Tzatziki is a Greek sauce made with yogurt, cucumber, garlic, and dill, while raita is an Indian sauce made with yogurt, cucumber, onions, chilies and warming spices like cumin and coriander.
7. Health Benefits of Raita?
The probiotics in yogurt support a healthy gut microbiome! Cucumber is high in quercitin which lowers inflammation.
Raita Variations
Here are some variations of Raita that you can try:
- Boondi Raita: Boondi is a popular Indian snack made from gram flour. In this variation, boondi is added to the yogurt along with spices, creating a crunchy texture and a burst of flavors.
- Pomegranate Raita: This variation adds a sweet and tangy twist to the traditional raita. Fresh pomegranate seeds are sprinkled over the yogurt, adding a pop of color and refreshing taste.
- Beet Raita: Grated beetroot is added to the yogurt, giving it a vibrant pink color and earthy flavor.
- Onion Raita: Finely chopped onions are added to the yogurt along with spices like mustard seeds and fennel seeds, creating a flavorful and crunchy raita.
- Fruit Raita: Diced fruits like apples, pears, and grapes are mixed with yogurt creating a sweet and creamy raita. Pineapple raita is popular and makes for a refreshing dessert or a side dish.
- Vegetable Raita: Vegetables are finely chopped and mixed with yogurt and chopped coriander.
Enjoy the raita, and please let us know what you think in the comments below!
xoxo
Print
Easy Raita Recipe
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 1 ½ cups 1x
- Category: sauce, condiment
- Method: Stirred
- Cuisine: Indian
- Diet: Vegetarian
Description
This authentic Raita recipe is easy and delicious! A cucumber yogurt mint sauce to serve with Indian dishes to cool and refresh the palate.
Ingredients
- 3/4 cup plain yogurt (whole milk is best, or sub vegan coconut yogurt)
- 1/2 cup cucumber, finely diced or grated
- 1 tablespoon finely chopped red onion (optional, sub chives or green onion)
- 2 teaspoons lemon or lime juice, more to taste
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coriander
- 2–3 tablespoons fresh mint leaves, chopped
- 2–3 tablespoons fresh cilantro, chopped
- 1/4 teaspoon salt, more to taste
- 1/4 teaspoon pepper
Instructions
- Place all ingredients in a bowl and stir.
- Garnish with fresh herbs.
- Refrigerate until ready to serve.
- Raita will keep 4-5 days in the fridge.
Notes
Nutrition
- Serving Size: 3 tablespoons
- Calories: 43
- Sugar: 3.8 g
- Sodium: 85.9 mg
- Fat: 2.6 g
- Saturated Fat: 0.7 g
- Carbohydrates: 4.9 g
- Fiber: 0.3 g
- Protein: 0.9 g
- Cholesterol: 3 mg
Recipe looks great but I haven’t made it yet.
It took three pages of paper to print the recipe and I wasn’t expecting that. Should only need one page. Seems a waste.
Did you use the print button in the recipe card?
This recipe is great! I did substitute the fresh mint for a sprinkle of dried mint and it worked! I pair this with our falafel’s. Mmmm!
Perfect! Love it.
This recipe crushed! I left out the cilantro(just not a fan overall) and used ground cumin and coriander.
Super solid recipe, would absolutely make again.
I followed your Raita recipe and was very happy with the results.
Your website is not phone friendly – there is no back button, only complete shut down. I will play along for the previous recipe I was on but will not come back to your site out of sheer frustration.
Sorry about that. Can you tell me what browser you are using?
Many thanks for this!
Loved this! Lots of flavor and went great with my homemade naan.
Awesome! Thanks for sharing! Totally hit the spot!
Is there a substitute for clilantro? Or is it a must?
Not at all, leave it out, use mint or even Italian parsley.
Made this last night and served with Garlic Naan, Chicken Tikka Masala and brown basmati rice. So delicious. Your suggestions for adding more lemon and herbs to taste were spot on. Also, I had only Greek yogurt on hand, so I also added a bit of cream to get it to more of a traditional yogurt consistency. So happy to have leftover raita to enjoy this weekend!
I made this with coconut yogurt as I don’t eat do dairy. I used Cocojune , it’s the best brand I’ve tried by far. It has a nice creamy consistency. I also added a pinch of marash pepper for a subtle heat.
Very nice and MUCH better than the plain yoghurt we had been eating as I experimented with various chicken curry recipes. I liked the touch of mint. Definitely will make this again.
Thanks, glad it worked for you! 🙌
So yummy
Is it possible to make this a day in advance? Looks amazing!
Totally!
Best raita I’ve made yet! Nailed it.
Haven’t made it yet.but it looks like a good recipe
Sylvia. Sorry for all the comments, but I can’t figure out how your site works.
Thank you for the feedback on the photo and flowers. The raita in the photograph looks absolutely delicious. A sigh for the senses as well as the palate.
Hi James, no worries! Usually, the comments don’t post until evening or the next day.
Delicious!! Thanks so much.
Exactly the flavour I was looking for, it’s delicious!
Great to hear, thanks!
Misplaced my old recipe and so was excited to find this one, which is very similar (and what gorgeous photography! Absolutely delicious. Signed up for the newsletter because I really love the vegetarian-focused global flavours here. So much looks delicious!
Thanks Carrie Lyyn, so happy you are here and glad you enjoyed this!
Made this tonight. What a winner! Even the teenager came back for another scoop!
Thank you!!
Just made this tonight…delicious and refreshing!
A great recipe.
Love your flowers and spices in this simple recipe
Awww, thanks!
This looks great! Can I use coconut yogurt to make dairy free?
You can try it- I have not personally tried …so very curious how it will taste!Let me know!
I used Greek-style almond milk yogurt and it worked perfectly.
Ok that is awesome…will have to try! Great to hear, thanks!