Cucumber Raita

"This is a very cooling sauce to go with spicy curries and other hot and piquant dishes. Try spooning it over your rice or dipping pieces of chapatis into it. Very good!"
photo by Enjolinfam photo by Enjolinfam
photo by Enjolinfam
photo by Sandi From CA photo by Sandi From CA
photo by PalatablePastime photo by PalatablePastime
Ready In:
2 cups




  • Place the cucumber into a sieve and sprinkle with salt and mix well, allow it to set over a sink or other place to drain for half an hour or so.
  • Pat the cucumbers dry with paper toweling.
  • Mix the yogurt in a bowl with enough salt to taste and add cucumber, green onions, and the chopped chilies and mix well.
  • Top with a few thin slices of cucumber and sprinkle with chopped cilantro and serve.
  • If not serving immediately, refrigerate until needed.

Questions & Replies

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  1. trixiecat
    We had this as an accompaniment to a Chicken curry and it was great. Cooled our mouths off wonderfully. I do like a bit of cumin in my raita so I added a tsp. wonderful recipe!
  2. Delenn
    I made this last night. I have zero experience with raita. I used one jalapeno. Our grocery store doesn't carry a wide selection of peppers. I was worried that my 9 year old would not be able to handle the one chili but he loved this stuff. In fact, he wanted to take the leftovers for lunch. I used Greek low-fat yogurt- something that I haven't used before. I think that I may have to make a double batch this weekend.
  3. Charishma_Ramchandani
    Auntie Sue, I have been thinking of you since y'day and I was desperate to try out one of your recipes! I made this to serve alongside Spicy Indian Dahl(recipe no. 63075) and it went very well. I had it with this dahl and bread and later with dal and rice. It was really good. I did add a dash of red chilli powder(ground) and a dash of black pepper powder, as well as 1 tsp. of cumin(freshly powdered). I used 1/2 tsp. salt and 2 green chillies. To be honest, I omitted steps 1 and 2. I had to prepare this on the spur of the moment and I just had to fix this quickly. So, I started off directly with step 3. I'll be making this again sometime soon this summer. Thanks again, Auntie Sue, for a good and very easy to fix recipe!
  4. thanny
    I prepared the cucumber raita today to go along with the spicy mutton roast and basmati rice, and it tied the meal together very nicely. In fact we loved the recipe so much that I cannot imagine making cucumber raita any other way. Thank you Sue, you are great!
  5. Chicagoland Chef du
    YUM. I was looking for a raita that had cilantro and not mint as an ingredient. Perfect to cool down any hot & spicy curry dish! I used 2% Greek yogurt, minced serrano chili pepper. I served with Goan Beef Curry with Vinegar: Beef Vindaloo, by Aasrti Sequeria. Thanks Sue Lau! Just perfect!


  1. Girl from India
    We make this a lot. Add black salt instead of salt (or half salt and half black salt) for a different tang. Also add mint leaves with the cilantro and tomatoes too for a change and ofcourse the cumin powder. We even add raw mango in summer to this staple at our table during our hot summer months.


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