Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This side-dish is great for hot Indian curries. Let your guests mix raita with their rice to cool the hot chilli taste. I was first introduced to this recipe by an online penpal of mine - Amy. However, I have adjusted the recipe to my taste.

Ingredients Nutrition


  1. Strain yoghurt of excess water for approximately 1 hour.
  2. Peel and deseed cucumber.
  3. Salt the cucumber and leave aside for 15 minutes.
  4. Drain excess water and dice finely.
  5. Deseed tomato and dice finely.
  6. Finely dice onions or, optionally, crush garlic cloves.
  7. Mix all of the above with the yoghurt.
  8. Roast cumin seeds until brown and add to the raita.
  9. Serve chilled, preferably leave in the fridge for a couple of hours for the ingredients to blend.
Most Helpful

Was this ever good!! I used baby cucumbers, red onion in a lesser quantity, no garlic as I understood it was optional, grape tomatoes cut in quarters and squeezed out a bit, Balkan (thick) plain yogurt, sea salt and ground cumin out of preference which I still toasted in a dry frying pan until fragrant. I served it with tandoori chicken, saffron rice and a fresh salad. It was the best part! I liked the addition of tomatoes as I am used to just cucumber in raita. I will make this again!

UmmBinat May 21, 2010