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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


This authentic Raita recipe is easy and delicious! A cucumber yogurt mint sauce to serve with Indian dishes to cool and refresh the palate.


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


  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.


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.


  • 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