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.

An authentic recipe for Raita- a creamy Indian yogurt sauce with cucumber, mint and cilantro. Cooling and refreshing, serve this with spicy Indian dishes to help cool the palate. Video Plus  35+ Mouthwatering Indian Recipes to Make at Home!

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 spicescumin 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)

  1. Prep the ingredients (cut the onion, grate cucumber & chop herbs) and place with the yogurt and spices in a bowl.
  2. Stir until combined.
  3. Garnish with fresh herbs.
  4. Riata will keep in an airtight container the refridgerator for up to 4 days.
An authentic recipe for Raita- a creamy Indian yogurt sauce with cucumber, mint and cilantro. Cooling and refreshing, serve this with spicy Indian dishes to help cool the palate.

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:

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:

  1. 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.
  2. 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.
  3. Beet Raita: Grated beetroot is added to the yogurt, giving it a vibrant pink color and earthy flavor.
  4. 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.
  5. 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.
  6. 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

Sylvia

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INGREDIENTS IN RAITA This version of Raita is made with plain yogurt, fresh cucumber, fresh mint and cilantro and spices. There are many variations in India and many other kinds of Raita, not just Cucumber Raita, but here is a basic recipe that most are familiar with. HOW TO MAKE RAITA IN 2 EASY STEPS! Prep the ingredients (cut the onion, cucumber & herbs) and place in a bowl with the yogurt and spices.  Stir! Riata will keep in the fridge for up to 4 days.

Easy Raita Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 35 reviews
  • Author: Sylvia Fountaine
  • 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

Units Scale
  • 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
  • 23 tablespoons fresh mint leaves, chopped
  • 23 tablespoons fresh cilantro, chopped
  • 1/4 teaspoon salt, more to taste
  • 1/4 teaspoon pepper

Instructions

  1. Place all ingredients in a bowl and stir.
  2. Garnish with fresh herbs.
  3. Refrigerate until ready to serve.
  4. Raita will keep 4-5 days in the fridge.

Notes

Optional: add 1-2 teaspoons of finely minced serrano peppers for a little heat!

If you like ginger, add 1/2 teaspoon of freshly grated ginger.

Whole Spices: Using toasted whole seeds (cumin and coriander) really elevates this! Toast in a dry skillet until frgarnt, and then grind into a fine powder.

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

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Comments

  1. I would really appreciate if the recipe was printed before all the commentary it would save so much scrolling.

    1. 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! 🙂

  2. I’m confused
    Recipe calls for Coriander and Cilantro.
    Aren’t they the same thing?
    (In Australia we call Cilantro as coriander)

  3. 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!






  4. 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.






  5. 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.






  6. 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)?






  7. 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 🙂

  8. I raita this recipe a 5 out of 5!

    (i know – it’s pronounced rye-ta. Leave me to my dad joke!)






  9. 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!






  10. Great recipes…pity though that you refer to adding animals to some of them..why not go completely cruelty free?






    1. 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.

  11. Excellent dish! I accidentally added a little cumin to it and that tasted great too. Happy mistake. Thank you for sharing.






  12. 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. 😋

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