Cucumber Raita

Cucumber Raita
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Try this cooling side dish of yogurt containing grated cucumber and mild spices flavoured with ghee. Yogurt and cucumber both contain very high amount of water which make it a perfect dish to enjoy in summer. Eat with chapati or rice OR just eat it alone, it does its magic on the taste buds in both ways.

cucumber raita

Cucumber Raita

Priyangi Pujara
Raita is an Indian side dish made by combining yogurt and some vegetables together. It is consumed in the main course along with chapati, sabzi and rice. Raita also goes very well with Biriyani and other spicy rice varieties.
I personally like cucumber raita and my mom's recipe is the best so far. Sharing it here. Hope you will agree with me once you try it.
Prep Time 7 mins
Cook Time 3 mins
Total Time 10 mins
Course Main Course, Side Dish
Cuisine Indian


  • 2 tbsp peeled and grated cucumber
  • 3-4 tbsp fresh curd (not sour)
  • 1/4 or less tsp salt
  • 2 tsp sugar

for tempering

  • tsp ghee
  • 4-5 pieces curry leaves (also called limdi) roughly torn
  • 1/2 tsp mustard seeds
  • 1/2 tsp udad dal
  • a pinch asafoetida powder
  • 1-2 tsp chopped green chillies (skip or adjust according to your taste)


  • Add cucumber, curd, salt and sugar in a bowl.
  • Very lightly combine everything. HEAVY MIXING WILL MAKE RAITA WATERY.
  • Heat up ghee in a tampering pan. Crackle mustard. Add udad Dal and wait till it starts changing colour from white to pink.
  • Add curry leaves, asafoetida and green chillies.
  • Pour the tampering over raita. Combine lightly and keep refrigerated till the time of serving. IT IS ADVISABLE TO PREPARE RAITA ATLEAST AN HOUR BEFORE SERVING ALLOWING THE UDAD DAL TO GET TENDER IN RAITA.
Keyword accompaniments, cucumber raita, curd, kakdi nu raitu, raita, salad, side dish, yogurt

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