Total Time
Prep 5 mins
Cook 5 mins

A cooling accompaniment for curries from Asia Nora Restaurant

Ingredients Nutrition


  1. If you have time, put the yogurt in a cheese cloth-lined colander and drain it in the refrigerator for at least one hour, preferably more. This will produce a thick yogurt, which when mixed with the cucumber will produce a thicker and less watery raita.
  2. Squeeze the grated cucumber very well between your fingers to drain it. This prevents the raita from being too watery. Mix the cucumber with the yogurt, cumin and mint. Season to taste with salt and pepper.


Most Helpful

This is a good basic raita. I liked the fresh mint addition. I used Balkan (thick) yogurt and didn't drain it, English cucumber, plus the rest. I may make this again.

UmmBinat March 05, 2011

Made for Gimme 5 Tag game. This was great Marra...I had it with my chicken curry,basmati rice and Naan Bread.I like the pinch of cumin and loved the mint...very nice!

Lorrie in Montreal August 01, 2009

This was really good and ever so easy! After grating the cucumber, I let it drain for about 30 minutes then squeezed out the remaining juice. My raita was not watery at all. I served it alongside Recipe #188323 which also has a minty component. Thanks for sharing your recipe!

SusieQusie January 31, 2008

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