Cucumber raita(Indian yogurt dipping sauce).
Refreshing and cooling raita comes together with a mix of grated cucumber, yogurt, cumin powder and coriander leaves.
This cucumber raita works as an accompaniment for any meal which includes, rice, roti or naan.
The yogurt-cucumber dip is cooling and light which balances off the other heavy main dishes you might serve with your meal.
Meal ideas with cucumber raita.
Serve with any of the following main dishes.
Meat dishes that go well with the cucumber raita.
Grilled chicken kebabs(Shish taouk)
Vegetable dishes to accompany the cucumber raita.
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Storing-refrigerate and use within 24 hours.
Freezing and heating-please avoid freezing or heating.
How to
make
cucumber raita
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
1 large cucumber or 2 medium-sized cumber
1 and 1/2 a cup of plain yogurt
1-2 green chillies chopped
1 teaspoon of cumin powder
1 teaspoon of sugar(use only if you like a little sweet flavor to the yogurt raita)
Salt to taste
For tempering
1 tablespoon of oil
1/2 teaspoon of cumin seeds
1/4 teaspoon of mustard seeds
A handful of coriander leaves chopped(optional)
Method
Wash and peel the skin off the cucumber.
You can either chop the cucumber into smaller cubes or use a grater to grate the cucumber.
You can use the seeds as well.
Squeeze the grated cucumber between your hands to remove all excess water.
Transfer the yogurt onto a bowl and whisk until the yogurt is smooth.
Add the green chillies, sugar, salt to season, cumin powder to the yogurt and combine well.
taste and check if you’ve seasoned the yogurt dip.
Adjust as per your need.
Add the grated cucumber into the yogurt dip. mix into the yogurt and refrigerate for 25-30 minutes to chill.
Tempering for the raita.
Place a small frying pan over low heat and pour in the oil.
Add the cumin seeds, and mustard seeds, allow the seeds to splutter.
Leave it to cool for a few minutes and then add the tempering into the cucumber raita.
Finally, add the chopped coriander(optional)into the yogurt raita.
Mix well, taste and adjust seasoning.
cucumber raita(Indian yogurt dipping sauce)
Refreshing and cooling raita comes together with a mix of grated cucumber, yogurt, cumin powder and coriander leaves.
This cucumber raita works as an accompaniment for any meal which includes, rice, roti or naan.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
- 1 large cucumber or 2 medium-sized cumber
- 1 and 1/2 a cup of plain yogurt
- 1-2 green chillies chopped
- 1 teaspoon of cumin powder
- 1 teaspoon of sugar(use only if you like a little sweet flavor to the yogurt raita)
- Salt to taste
For tempering
- 1 tablespoon of oil
- 1/2 teaspoon of cumin seeds
- 1/4 teaspoon of mustard seeds
- 1/4 teaspoon of mustard seeds
Instructions
Wash and peel the skin off the cucumber.
You can either chop the cucumber into smaller cubes or use a grater to grate the cucumber.
You can use the seeds as well.
Squeeze the grated cucumber between your hands to remove all excess water.
Transfer the yogurt onto a bowl and whisk until the yogurt is smooth.
Add the green chillies, sugar, salt to season, cumin powder to the yogurt and combine well.
taste and check if you’ve seasoned the yogurt dip.
Adjust as per your need.
Add the grated cucumber into the yogurt dip. mix into the yogurt and refrigerate for 25-30 minutes to chill.
Tempering for the raita.
Place a small frying pan over low heat and pour in the oil.
Add the cumin seeds, and mustard seeds, allow the seeds to splutter.
Leave it to cool for a few minutes and then add the tempering into the cucumber raita.
Finally, add the chopped coriander(optional)into the yogurt raita.
Mix well, taste and adjust seasoning.
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