Cucumber and Yoghurt raita

This is a very common raita (or dip) in India and it combines two of my favourites – cucumbers and yoghurt. I can eat them at any time of the day or night (as I discovered during my pregnancy). But I digress..

This raita is versatile enough to be a runny raita or a nice thick dip if you use greek yoghurt. The best part? It can be ready in under 5 minutes if the cravings kick in.

Cucumber yoghurt raita with a sprinkling of spices

Cucumber yoghurt raita with a sprinkling of spices



1 large cucumber

100 grams (approx. ) yoghurt

salt to taste

a pinch of paprika (optional)

a pinch of cumin-coriander powder (optional)

1/4 teaspoon sugar (also optional)



1. Grate the cucumber. Squeeze out excess water and keep aside.

2. Beat the yoghurt with salt and sugar (if using). Add this to the cucumber.

3. Sprinkle with the spices and serve immediately.



This is best made just before serving and so it helps that this is a quick no-fuss side.





About The Weekend Baker

Weekend baker, cook book collector, gatherer of family recipes.
This entry was posted in raitas and accompaniments and tagged , , , , , . Bookmark the permalink.

5 Responses to Cucumber and Yoghurt raita

  1. Pingback: K is for Kathi rolls, my way | The Weekend Baker

  2. alfenner says:

    This sounds really interesting – what do you dip it with? Veggies?

  3. obsessivemom says:

    I love it I love it. It’s a summer staple. In Pune people add coarsly ground peanuts too.. Gives it an interesting texture.

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