This easy Cucumber Raita is a cooling Indian yogurt side made with grated cucumber, Greek yogurt, fresh mint and a little sugar for balance. I make it whenever a meal needs something fresh, creamy and cooling on the table.
Recipe Summary: Cucumber Raita
- ✅ Recipe Name: Cucumber Mint Raita
- 🕒 Ready In: 5 minutes
- 👪 Serves: 6 servings (easy to scale)
- 🍽 Calories: 46 per serving
- 🥣 Main Ingredients: yogurt, cucumber, mint
- 📖 Dietary Info: vegetarian, no cook
- ⭐ Why You'll Love It: You only need 5 minutes prep time to make this cooling Indian yoghurt side with grated cucumber, mint and gentle sweetness. Perfect with biryani, pulao, curries and BBQ food.
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No Indian meal feels complete to me without a bowl of cucumber raita. I specifically keep my cucumber raita light and fresh and never overpowering.
I serve it with Indian rice dishes, spicy curries, stuffed parathas, and even as a dip with BBQ dishes like tandoori paneer tikka. It brings the whole meal together without competing with the main dish.
For dinner parties, I serve it during starters alongside other Indian poppadom dips with crispy restaurant style onion bhajis.
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The Main Ingredients
Greek yogurt
I prefer Greek yogurt because it is thick, creamy and holds the moisture from the cucumber well.
For everyday meals, I often skip squeezing the cucumber and simply use thick Greek yoghurt.
Cucumber
I use English cucumber, so I do not peel it. If you live somewhere where cucumber skin is thicker or bitter, peel it first.
Sugar
The sugar is not there to make the raita sweet. It adds gentle balance.
I use it in the same way I would in Indian yogurt mint sauce. Just enough to complement spicy food.
Mint
I always use fresh mint. Just tear or roughly chop the leaves before adding them.
Coriander also works, but it gives a different kind of freshness. Mint is my favourite for classic cucumber raita.
Green chilli
Green chilli is optional. It is common in Indian raita, but I only add a little. The aim is freshness, not heat.
TIPS
Keep the flavours gentle. Raita is there to cool and balance the meal, not become the loudest thing on the table.
If I am serving guests, I always squeeze the cucumber first. It gives a thicker, neater finish.
English cucumbers are very watery, so squeezing makes a big difference if you want a thick raita.
How to Make Cucumber Raita
- Step 1: Grate cucumber using the large holes of a grater.
- Step 2: Squeeze out excess water using a paper towel and fine mesh sieve.
2 - If you are making this quickly for an everyday meal, you can skip the squeezing and use thick Greek yoghurt instead.
- Step 3: Add the grated cucumber, fresh mint, green chilli, sugar, salt and a little chaat masala.
- Step 4: Stir gently until everything is combined. Taste and adjust.
The raita should be creamy and spoonable, not watery.
Serving Suggestions
I love serving cucumber raita with anything spicy, rich or grilled.
- Rice dishes - paneer tikka biryani or a colourful vegetable pulao.
- Curries - matar paneer and authentic punjabi chana masala.
- Paratha - aloo pyaaz paratha or palak paneer paratha for breakfast or lunch.
- Serve it alongside Indian kachumber salad or Indian onion salad.
- Add leftovers to a falafel sandwich!
Make Ahead
You can make cucumber raita a few hours ahead.
If I am making it for guests, I squeeze the cucumber first and keep the raita covered in the fridge until serving.
For everyday meals, I often mix it quickly and serve it straight away.
Leftovers are best eaten the next day.
I do not freeze raita.
Cucumber Raita FAQs
I recommend squeezing the cucumber if you are serving guests or want a thicker raita. For everyday meals, I often skip it and use thick Greek yoghurt instead.
Yes. Homemade yoghurt works well, but I would squeeze the cucumber first because homemade yoghurt is usually thinner than Greek yoghurt.
I do not add garlic to my everyday cucumber raita. I keep this version fresh, cooling and lightly sweet. Garlic is better suited to authentic Greek tzatziki or garlic yogurt sauce.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Cucumber Raita with Mint
Ingredients
- ½ cucumber
- 1 cup full fat yogurt Greek yogurt
- 3 tablespoon mint fresh
- 2 tablespoon sugar
- 1 tablespoon green chilli finely chopped
- ½ teaspoon salt
- ½ teaspoon chaat masala optional
Instructions
- Into a bowl, grate ½ cucumber using a large holes of a grater or use a food processor.
- Optionally, place into a clean kitchen towel or muslin cloth and squeeze out the excess water and allow to drain for a minute. Or add directly to the yogurt.
- In a larger bowl, whisk the1 cup full fat yogurt if not already smooth. Tip in the grated cucumber, 2 tablespoon sugar.1 tablespoon green chilli, 3 tablespoon mint Sprinkle over ½ teaspoon chaat masala and season with a pinch of salt or ½ teaspoon salt
- Stir well.
- You can chill in the fridge before serving or serve at room temeprature.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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