Cucumber Raita, or Kheera Raita, is a classic North Indian yogurt-based side dish that's perfect for cooling the palate. With crisp cucumber, aromatic spices, and creamy yogurt, this raita pairs beautifully with spicy dishes, biryanis, or simple meals.
Ingredients:
- Yogurt (curd) – 250 grams (about 1 cup, thick)
- Cucumber (kheera) – 1 medium (half grated, half finely chopped)
- Roasted cumin powder – ½ teaspoon
- Black pepper powder – ¼ teaspoon
- Fresh coriander leaves – 1 tablespoon, finely chopped
- Salt – ½ teaspoon or to taste
Instructions:
- Whisk the yogurt in a mixing bowl until smooth and lump-free.
- Wash and peel the cucumber. Grate half of it and finely chop the remaining half.
- Squeeze out the water from the grated cucumber to avoid a watery raita.
- Add the grated and chopped cucumber to the yogurt.
- Mix in the roasted cumin powder, black pepper, salt, and fresh coriander.
- Stir everything until well combined.
- Chill before serving, or serve immediately with meals.
Nutritional Information (General):
- Calories: 60 kcal
- Carbohydrates: 5g
- Protein: 3g
- Fat: 3g
- Fiber: 1g
- Calcium: 10% DV
- Vitamin C: 8% DV
Cooking Tips & Variations:
- Minty Twist: Add fresh mint leaves for a more refreshing taste.
- Tangier Flavor: Use homemade yogurt or add a splash of lemon juice.
- Thicker Raita: Use hung curd or Greek yogurt for a thicker consistency.
- Spicy Kick: Add a pinch of red chili powder or green chilies.
Common Mistakes & Fixes:
- Mistake: Raita becomes watery.
Fix: Always squeeze out excess water from grated cucumber before mixing. - Mistake: Raita is bland.
Fix: Adjust salt and spices to taste; cumin and pepper should be fresh. - Mistake: Yogurt is too sour.
Fix: Use fresh, thick yogurt. Avoid overly fermented curd.
Chef’s Tips & Tricks:
- Use chilled yogurt for the best taste and texture.
- Prepare raita just before serving for maximum freshness.
- Roasting cumin before grinding enhances its aroma greatly.
- Garnish with a sprinkle of cumin powder or pomegranate seeds for presentation.
Brand Suggestions:
- Yogurt: Yeo Valley Natural Yogurt / Greek Style Yogurt (Tesco, Sainsbury’s)
- Cucumber: British Cucumbers (Tesco, Aldi)
- Cumin Powder: TRS or Natco Roasted Cumin Powder (Asian stores or Tesco)
- Black Pepper Powder: Schwartz or Tesco Black Pepper
- Coriander: Fresh from local markets or Tesco/Sainsbury’s herbs section
Equipment & Tools:
- Mixing bowl
- Whisk or fork
- Grater
- Chopping board & knife
- Serving bowl or dish
Pairing Suggestions:
- Serve with biryani, pulao, or stuffed parathas
- Pairs well with spicy curries or dal-chawal
- Use as a cooling side dish during summer meals
Allergen Information:
- Dairy: Contains milk (yogurt) – not suitable for those with dairy allergies.
- Vegan Option: Use plant-based yogurt (e.g., coconut or almond yogurt).
- Gluten-Free: Naturally gluten-free.
Recipe Instructions Step by Step:
Step 1: Prepare the Yogurt
Take 250 grams of thick yogurt in a bowl. Whisk it until smooth and creamy.
Step 2: Prep the Cucumber
Wash, peel, and divide the cucumber. Grate half and finely chop the other half.
Step 3: Remove Excess Water
Squeeze out the water from the grated cucumber to keep the raita thick.
Step 4: Mix the Ingredients
Add grated cucumber, chopped cucumber, cumin powder, black pepper, and salt into the yogurt. Mix well.
Step 5: Add Coriander
Stir in freshly chopped coriander leaves. Combine everything until uniform.
Step 6: Serve or Chill
Serve immediately or chill for 15–30 minutes for a refreshing taste.