Classic Cucumber Raitha
Cool, creamy, and perfectly spiced, Classic Cucumber Raitha is an authentic Indian side dish that delivers a refreshing burst of flavor with every bite. Featuring grated cucumber blended with smooth plain yogurt, this recipe is elevated by the aromatic addition of fresh cilantro, mint leaves, and a hint of green chili for a subtle kick. Seasoned with earthy cumin powder, black pepper, and an optional touch of tangy chaat masala, this quick and easy recipe comes together in just 15 minutes! Perfectly chilled, this raitha complements biryani, pulao, or spicy curries, offering a delightful contrast that cools your palate. Whether you're hosting a festive meal or looking to enhance your everyday dinners, this vibrant side dish is a must-try for lovers of Indian cuisine.
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Recipe Information
Ingredients
- 2 cups plain yogurt
- 1 medium cucumber
- 2 tablespoons fresh cilantro leaves
- 1 teaspoon cumin powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 small green chili
- 2 tablespoons mint leaves
- 0.5 teaspoon optional chaat masala
Instructions
Begin by peeling the cucumber and grating it using a medium-sized grater. Once grated, squeeze out the excess water from the cucumber by gently pressing it between your palms. This step ensures that the raitha is not too watery.
In a mixing bowl, whisk together the plain yogurt until it's smooth and creamy. This should take about a minute by hand.
Add the grated cucumber to the yogurt and mix well to evenly combine the two ingredients.
Finely chop the fresh cilantro leaves and mint leaves. Ensure they are thoroughly washed before chopping to remove any dirt.
Deseed the small green chili to control the heat and finely chop it. If you prefer a spicier raitha, you can retain the seeds.
Add the chopped cilantro, mint, and green chili to the yogurt and cucumber mixture, stirring until all ingredients are evenly incorporated.
Season the raitha with cumin powder, salt, and black pepper. For an extra burst of flavor, consider adding the optional chaat masala. Stir well to combine.
Taste and adjust seasoning if necessary, according to your preference. If you find the raitha too thick, you can add a little water to achieve the desired consistency, though it should be naturally creamy and not too runny.
Transfer the raitha to a serving bowl, garnish with a few cilantro or mint leaves for presentation, and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serve the cucumber raitha chilled as a side dish alongside biryani, pulao, or any spicy Indian curries for a refreshing contrast.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 1614 mg | 70% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 38.4 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1004 mg | 77% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1652 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
