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.
Our work (career) is the excuse by which we get to love people. We are put in exactly the place we need to be, to love the people we are around. ~Panache Desai
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
- 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
Amazing as written. Served with your Indian Fried Rice Recipe. HUGE hit. Now, I just need a good chapati recipe (hint, hint).
Great to hear Amy! Thanks for circling back and rating it for us. Will put Chapati on the list!
Very refreshing. The amount of fresh coriander and mint seemed like it would be a lot but it was perfect!
Glad you gave it a try!
This is delicious. I only change I made was added shredded carrot because I had it once before and it just added more healthiness And crunch. Thank you!
That sounds really good!
I would really appreciate if the recipe was printed before all the commentary it would save so much scrolling.
Hi Dixie, At the top of the post there is a button on the left that says “Jump to Recipe”, that will take you directly to it! 🙂
I’m confused
Recipe calls for Coriander and Cilantro.
Aren’t they the same thing?
(In Australia we call Cilantro as coriander)
Hi Jason, here, coriander is the seed of the cilantro plant, a ground spice.
Hi Jason I’m Australian so I get the confusion. I buy the ground coriander in spices and have a fresh coriander plant in my garden that I chop up with the
fresh mint.😊
Perfect raita!
Yay!
Perfect Raita! Served with Palek Paneer, Butter Chicken, Aloo Gobi, Lemon Rice and Naan – all Sylvia’s versions which received nothing but Mmmm-yums at the table!
Thanks Robin!
This came out so well! I made it pretty much as written, including toasting the whole spices then grinding them. I used both cilantro and mint (previously I never used mint). I used scallions instead of red onion (what I had). I grated the cucumber then squeezed out much of the liquid in paper towels before adding it in. I used low-fat plain yogurt because I couldn’t find plain whole yogurt that wasn’t Greek.
This accompanied a spicy beef curry and naan. One serving was just enough for 8 people. I’ll never make it any other way…it was gobbled up.
Awesome to hear Gael! thanks!
Really yummy! Used white wine vinegar as I didn’t have lemon.
Perfect Michelle!
First time I’ve made this. Better than I’d expected.
Oh good to hear!
I substituted in green chili pepper and used ground garam masala to season because I’m out of coriander. Very nice recipe; delicious and easy to make. Thank you.
Great to hear!
I thought this raita was the best I’ve ever had. Making it again this weekend, but one guest cannot eat cilantro. Would you omit it altogether or substitute something else (like parsley)?
Awesome Karen and thanks so much!
Why not put some aside for the guest before you put the cilantro in the rest?
Maybe put a side of cilantro out for those who *do* like it to add if they like.
Delicious! Quick to make
Awesome Harriet! Thanks!
Perfect recipe, quick, easy and delicious. I’ll be coming back for more 🙂
Wonderful!
Wow – very nice indeed. Thanks.
So glad you enjoyed!
needs black salt to taste right.
Oooh, what lovely food photography. Are the purple flowers you feature in the photos edible? If so, what kind are they? And how do they affect the flavor of the dish? Love me an edible flower 🙂
They are chive flowers- so have a slight onion flavor. 😉
Really liked this 🙂 I used Greek yogurt. Very tasty and refreshing. Thanks for sharing the recipe 👍😃
Glad you enjoyed this Dan!
I raita this recipe a 5 out of 5!
(i know – it’s pronounced rye-ta. Leave me to my dad joke!)
Yay! Gald you enjoyed. Dad jokes always wecome. 😉
This recipe is delicious!! I squeezed the water out of the cucumber and added more lemon juice to taste, as suggested. We had it with warm naan bread and tandoori chicken. I’ll definitely make it again. Thanks so much Sylvia!
Great to hear Sharon!
Great recipes…pity though that you refer to adding animals to some of them..why not go completely cruelty free?
Hi Linda- thank you, and I hear you and it would take an essay to explain my reasoning here. But it has mainly to do with regenerative farming.
Excellent dish! I accidentally added a little cumin to it and that tasted great too. Happy mistake. Thank you for sharing.
I love happy mistakes!
The recipe calls for Cumin.
I lived in India for 3 months, and this recipe as well as your Naan and tikka masala have been the closet recipes I have tried that taste like authentic Indian food! It’s a family staple and my little kids love it! If you do any more Indian recipes I would love a dosa with some good chutneys to dip it in. 😋
You got it! Thanks so much!