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Cucumber Raita

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This one you need to know! Cucumber raita is good with so many things.

Cucumber raita is not only delicious but also provides a cooling effect to balance the spiciness of other dishes.

It’s great served with poppadoms, samosas or slathered over a biryani or curry. Cucumber raita is a good one to know and probably the most popular of all raitas.

Cucumber raita in a serving bowl garnished with chilli powder.

What is cucumber raita?

Cucumber raita is a refreshing and creamy yogurt-based condiment or side dish popular in the Indian subcontinent and anywhere Indian food is enjoyed. It’s commonly served alongside spicy Indian dishes to provide a cooling contrast to the heat. Raita can be made with various ingredients, but cucumber raita specifically features cucumbers as the primary ingredient.

How do you adjust the thickness of the cucumber raita?

There are two things that will determine the thickness of this cucumber raita when you prepare the recipe. There is a lot of moisture in cucumber so that could thin the raita. Also the thickness of your yoghurt will affect the final result.

If you find that the raita is too thin, stir in a little more thick yoghurt. If you prefer a thinner sauce, you can always add a drop or two of milk to thin it.

Grated cucumber vs. diced.

This will come down to your personal preference. I prefer diced cucumber in my raita because I like the textures and crunchiness.

Many raitas like this call for grated cucumber which is also very good. If you do decide to add grated cucumber, be sure to squeeze out the excess moisture before adding it.

How long with this raita keep in the fridge?

It is always a good idea to let the raita rest in the fridge for about 30 minutes before serving. This allows time for the flavours to develop and chills it some.

You can keep your cucumber raita, covered tightly with plastic wrap (clingfilm) for at least 3 days. So it is a good one to get ticked off your list if you are preferring a curry feast.

Can you freeze cucumber raita?

Don’t do that! Yoghurt does not freeze well. I recommend that you make just as much as you require.

If you have any leftover, it is delicious stirred into rice or added to most Indian or Middle Eastern stews and curries. I even tried mine on steak tacos instead of sour cream and was not disappointed.

Pro Tips.

Tasting your cucumber raita as you make it is always the best tip. It needs to taste just like you want it so be sure to do that. Here are a few other things to consider:

1. Drain Excess Water from Cucumbers: Cucumbers naturally contain a lot of water, which can make your raita watery. After grating or dicing the cucumber, place it in a fine mesh sieve or colander and sprinkle with a little salt. Allow it to sit for about 10-15 minutes. Then, using your hands or a clean kitchen towel, squeeze out the excess water from the cucumber before adding it to the yoghurt. This will help prevent the raita from becoming too watery.

2. Use Thick Yogurt: For a creamy texture, it’s best to use thick Greek yoghurt for your cucumber raita. Greek yoghurt works well for this purpose due to its naturally thicker consistency, but you can also strain regular plain natural yoghurt through cheesecloth or a fine mesh sieve to remove excess whey and thicken it further. Thick yogurt will help ensure that the raita has a rich and creamy texture that coats the cucumbers nicely.

3. Let the Flavors Marinate: Though you can serve cucumber raita immediately after you prepare it, allowing it to rest in the refrigerator for at least 30 minutes before serving will allow the flavours to meld together and develop. If possible, prepare the cucumber raita ahead of time and refrigerate it until ready to serve for the best flavour.

Step by step photographs.

Ingredients for the raita.

Get all your ingredients prepared to preference before starting.

Cutting the seeds out of the cucumber.

Peel and remove the seeds from the cucumber. Then finely dice or grate it depending on your preference.

Whisking the yoghurt.

Whisk the yoghurt in a mixing bowl until smooth.

Adding the cucumber to the raita.

Add the cucumber. Remember, this can be finely diced or grated. If you grate the cucumber, squeeze out any excess moisture before adding.

Adding the remaining ingredients to the cucumber raita.

Stir the cucumber in and then add the remaining ingredients. Try it and add more salt and/or lime juice to taste.

Cucumber raita in a serving bowl.


If you like this cucumber raita recipe, you might like to try some of these popular dishes with it.

Meat Samosas
Chicken Samosas
Homemade Poppadoms
Easy Poppadoms
Beef Biryani
Pakistani Chickpea Biryani
Chicken Biryani
Keema Biryani
Lamb Biryani
Spicy Lamb Chops
Chicken Tikka
Chicken Seekh Kebabs
Lamb Seekh Kebabs
Haggis Pakora
Baked Onion Bhajis
Onion Bhajis
Air-Fryer Onion Bhajis

Have you tried this cucumber raita recipe?

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Yield: 4

Cucumber Raita

Prep Time 10 minutes
Total Time 10 minutes


  • 500g (2 cups) Greek yoghurt
  • 1/2 English cucumber, peeled, seeds removed and finely diced
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 4 tbsp fresh coriander (cilantro), finely chopped
  • Salt and pepper to taste
  • 1 tsp lime juice (optional)


  1. Place the yoghurt in a mixing bowl and whisk until smooth. Whisk in the ground cumin and minced garlic and set aside.
  2. Finely dice your cucumber and squeeze out any excess water. Add the diced cucumber to the yoghurt and stir it in.
  3. Now add the chopped coriander and lime juice if using. Season with salt and pepper to taste.
  4. Raitas are best served chillies so place the finished cucumber raita in your fridge until ready to serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 35Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 105mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 3g

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By the way, while you are preparing your cucumber raita, you might like to make some homemade chai or mango lassi to enjoy while you prepare your curry feast.


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