Cucumber Raita, also known as Kheera Raita, is easy and healthy raita recipe made with yogurt (curd), cucumber (chopped or grated), and a few Indian spice powders. Served with Vegetable Pulao, Veg Biryani, or any rice.
Normally, I use plain yogurt but if you like raitas to be a little thick and creamy, use plain Greek Yogurt. If you want it thinner, mix in a little cold water till you achieve the desired consistency.
I sometimes make this raita south Indian style way, i.e., I prepare tempering made of mustard seeds, cumin seeds, curry leaves, hing, and dry red chili and pour it over the cucumber-yogurt mixture.
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Cucumber Raita Ingredients
- Yogurt (curd): Use homemade or store-bought full-fat plain yogurt (a.k.a curd or dahi in India) for this raita. You can also use low-fat yogurt or Greek yogurt if that’s what you have.
- Cucumber: I used 1 medium Persian cucumber, peeled, and diced it. You can also grate it.
- Spices: I used roasted cumin (jeera) powder, red chili powder, chaat masala, and salt (black salt).
- Fresh Herbs: use fresh coriander leaves (cilantro) to enhance the flavors.
How to Make Cucumber Raita Recipe
Wash, peel, and then dice the cucumber into small pieces.
In a bowl, add yogurt (curd) and whisk the curd until smooth. Add some water to thin it out if desired.
Then add the cucumber, spices like roasted cumin powder, red chili powder, chaat masala, salt, and coriander leaves. Mix well
Serve the Indian Style cucumber yogurt raita recipe chilled.
What can we serve with Kheera Raita?
This easy Cucumber (Kheera) Raita recipe goes well with Biryanis and Pulao.
You can also pair it with Indian flatbreads like parathas, along with curries, or dal.
Cucumber Raita Storage Suggestions
This cucumber raita tastes best when served fresh. However, you can store the leftovers in your refrigerator for up to 1 day in an air-tight container. After that, cucumber starts releasing water and does not taste good.
Variations
- Veggies: You can also add some grated carrots, chopped onions, and tomatoes to this recipe.
- Grated Cucumber: Instead of diced cucumber, replace it with grated cucumber, or use a combination of both for this raita.
- Consistency: If the cucumber raita becomes too thick, add milk or water to thin it out.
- Milk: Adding milk to the yogurt, prevents it from turning sour. If you are using fresh yogurt, then skip it.
- Herbs: Adding finely chopped mint leaves along with coriander leaves gives a nice flavor.
- Spicy: You can also add finely chopped green chilies for extra heat.
- Vegan: To make vegan cucumber raita, use soy, almond, cashew, or peanut curd.
More Cucumber Recipes
- Cucumber Chutney Sandwich
- Kachumber Salad
- Cucumber Kosambhir
- Creamy Cucumber Salad
- Chickpea Cucumber Salad
Other Raita Recipes
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Cucumber Raita (Kheera Raita)
Ingredients
- 1 cup yogurt (curd)
- ½ cup cucumber (Medium sized persian cucumber)
- ½ teaspoon roasted cumin powder
- ¼ teaspoon red chili powder
- ½ teaspoon chaat masala
- ½ teaspoon powdered sugar optional
- salt (or black salt), to taste
- 1 tablespoon coriander leaves finely chopped
Instructions
- Wash, peel, and then dice the cucumber into small pieces.
- In a bowl, add yogurt (curd) and whisk the curd until smooth.
- Then add the cucumber, spices, and coriander leaves. Mix well
- Serve the Indian Style cucumber yogurt raita recipe chilled.
Notes
Tips & Variations
- Veggies: You can also add some grated carrots, chopped onions, and tomatoes to this recipe.
- Grated Cucumber: Instead of diced cucumber, replace it with grated cucumber, or use a combination of both for this raita.
- Consistency: If the cucumber raita becomes too thick, add milk or water to thin it out.
- Milk: Adding milk to the yogurt, prevents it from turning sour. If you are using fresh yogurt, then skip it.
- Herbs: Adding finely chopped mint leaves along with coriander leaves gives a nice flavor.
- Spicy: You can also add finely chopped green chilies for extra heat.
- Vegan: To make vegan cucumber raita, use soy, almond, cashew, or peanut curd.
Nutrition
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Renuka says
Good