Cool down with this refreshing Cucumber Mint Raita—creamy yogurt blended with crisp cucumber and fresh mint for the perfect side to spicy dishes or as a light dip. Today’s dip is Raita, a cooling and creamy classic that originates from the Indian subcontinent. Raita is a well-loved condiment. It is made primarily from dahi (a type of yogurt also known as curd). It often includes raw or cooked vegetables, herbs, and spices. Its main role is to offer a refreshing contrast. This contrast enhances the enjoyment of the bold and spicy dishes typically found in Indian and South Asian cuisine. Raita’s creamy base balances the heat of dishes like curries, kebabs, and biryanis. This balance makes it an essential addition to many traditional meals.
The foundational ingredients of Raita are yogurt, buttermilk, cucumber, and mint. Yogurt is whisked until smooth and may be thinned with a bit of buttermilk depending on the desired consistency. Into this creamy base, fresh ingredients like grated cucumber or finely chopped mint are added. The mixture is seasoned with a variety of spices and herbs. The most common are roasted cumin seeds, coriander, mint, cayenne pepper, and chaat masala. The result is a dish that is as customizable as it is delicious. Raita can be kept mild and cooling. Alternatively, you can spice it up with green chili paste. Add ginger-garlic paste and even mustard paste to add extra depth and heat.
One traditional method of enhancing Raita is by using a technique known as tempering or tadka. This involves frying whole spices in oil. Use cumin seeds and black mustard seeds to achieve the best aroma. Fry them until they sizzle and release their aroma. This fragrant oil, when poured over the yogurt mixture, infuses the Raita with warmth and an extra layer of flavor. It is an optional step, but one that transforms the dish from simple to sublime.
Raita is incredibly versatile and can be prepared using three main base ingredients: vegetables, pulses, and fruits. Each base brings its own texture, flavor, and nutritional benefits. Among vegetable-based raitas, there are many favorites. Some of these include cucumber raita, which is crisp and refreshing. Others, like tomato and onion raita, are known for their tang and bite. There are also more unique variations such as carrot raita, beetroot raita, and brinjal (eggplant) raita. Some raitas, like spinach or pumpkin raita, offer more substance. Others, like mint and peanut, bring unique combinations of freshness and nuttiness.
Pulse-based raitas are another category, made using lentils or fried snacks. For example, boondi raita contains small, round, crispy balls made from chickpea flour. These balls soften slightly in the yogurt. This creates a playful contrast of texture. Sprouted green gram raita is a healthy, fiber-rich option. It has a fresh, earthy taste. Bhujia sev raita includes spicy chickpea noodles that add crunch and heat.
Then there are the fruit raitas—delightfully unexpected and often served during festive occasions or as palate refreshers. These include banana raita. It is creamy and sweet. Mango raita pairs beautifully with spicy rice dishes. Pomegranate raita adds jewel-like bursts of juicy sweetness. Other delicious options include grape, pineapple, and guava raitas, each offering a different combination of sweet, tangy, and creamy elements.
Today, I am preparing one of the most classic and refreshing versions: Mint Cucumber Raita. This version combines finely grated cucumber, freshly chopped mint leaves, and roasted cumin seeds stirred into thick, creamy yogurt. A touch of chaat masala, salt, and optionally, a bit of green chili for heat completes this vibrant, green-flecked dip. It is light, refreshing, and incredibly versatile. You can serve it alongside Biryani, Paratha, or even as a dip for fresh vegetables, chips, or crisps.
For an added twist today, I am pairing this minty Raita with Ugali Fries. These are sliced sticks of firm Ugali, a maize flour-based dish common in East Africa. They are shallow-fried until golden and crispy. This fusion creates a fun and satisfying snack that bridges culinary traditions and textures beautifully. The richness of the fries pairs well with the cool creaminess of the Raita, making every bite balanced and delicious.
Raita is more than just a condiment. It is a dish with deep cultural roots and endless potential for variation. Raita is versatile, adapting to the seasons. It suits the dishes it accompanies and the preferences of the people making it. It brings freshness and calm to even the spiciest meals and invites experimentation and creativity in the kitchen.
Next time you are preparing an Indian-inspired meal, consider making Raita. If you are simply looking for a flavorful and healthy dip or dressing, Raita is a great choice. From the traditional to the experimental, from mild to spicy, there is a version for every taste. Creamy, cooling, and endlessly customizable, Raita truly is a celebration of simplicity, tradition, and flavor.
-250 ml plain Yogurt
-1/2 Cucumber
-1/4 Teaspoon Salt
-1 Jalapeno Pepper
-1/2 Bunch Mint Leaves
Method
-Finely chop or grate your Cucumber
-Finely chop the Mint Leaves
-De-seed the Jalapeno Pepper and finely chop
-Take the chopped Cucumber, place it in a clean paper towel and wring out all excess water
-Doing this will prevent the Raita from becoming watery from the Cucumber
-Water wringed out of the Cucumber
-Pour the Yogurt in a small bowl
-Add the Cucumber
-Add the Mint
-Add the Jalapeno Pepper
-Add the Salt
-Mix the mixture until well incorporated
-Refrigerate the Cucumber Mint Raita for a few hours until ready to serve
-The Raita is delicious enough to be eaten on it's own
CUCUMBER MINT RAITA
Ingredients
- 250 ml Plain Yogurt
- 1/2 Cucumber
- 1/4 Teaspoon Salt
- 1 Jalapeno Pepper
- 1/2 Bunch Mint Leaves
Instructions
-Finely chop or grate your Cucumber
-Finely chop the Mint Leaves-De-seed the Jalapeno Pepper and finely chop-Take the chopped Cucumber, place it in a clean paper towel and wring out all excess water. Doing this will prevent the Raita from becoming watery from the Cucumber-Pour the Yogurt in a small bowl-Add the Cucumber. Add the Mint. Add the Jalapeno Pepper. Add the Salt-Mix the mixture until well incorporated-Refrigerate the Cucumber Mint Raita for a few hours until ready to serve
Details
Prep time: Cook time: Total time: Yield: 4 ServingsIf you have been enjoying these foodie adventures, I would love to stay connected. Follow me on all my social platforms for real-time updates, behind-the-scenes glimpses, and event alerts. See behind-the-scenes looks and join conversations around all things delicious. Follow me on Instagram for beautiful food photos and quick reels. Find me on Facebook for longer stories and community chats. Join the fun on Twitter(X) where I share food thoughts and tips. Get creative with me on Pinterest where you can pin your favorite recipes for later. Subscribe to my YouTube channel for the full recipe creation. Leave a comment in the comment section and let's chat!
Cucumber Raita
Cooling Yogurt Dip with Fresh Cucumber and Spices
📝 Frequently Asked Questions (FAQs)
Q1: What is raita?
Raita is a traditional Indian side dish made with yogurt mixed with raw or cooked vegetables and spices, served to cool and complement spicy meals.
Q2: Is cucumber raita healthy?
Yes! It’s rich in probiotics from yogurt, provides hydration from cucumber, and is low in calories, making it a nutritious addition to meals.
Q3: Can I use Greek yogurt for raita?
Absolutely! Greek yogurt works well and gives a thicker, creamier texture.
Q4: How can I make it vegan?
Use plant-based yogurt alternatives such as coconut or almond yogurt.
Q5: Should I peel the cucumber?
It’s optional. Keeping the peel adds fiber and nutrients, but peeling gives a smoother texture.
Q6: How long does cucumber raita last?
Best consumed fresh, but can be refrigerated in an airtight container for up to 2 days.
📊 Nutrition Card – Per 100g serving
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | ~45 kcal | Low calorie, light side dish |
| Protein | ~3 g | From yogurt |
| Total Fat | ~2 g | Depending on yogurt fat content |
| Carbohydrates | ~5 g | Mainly from cucumber and yogurt |
| Sugars | ~4 g | Natural lactose from yogurt |
| Fiber | ~1 g | From cucumber |
| Calcium | ~100 mg | Good source from yogurt |
Dietary Labels
| Category | Status | Notes |
|---|---|---|
| Vegetarian | ✔ Yes | Dairy-based, no meat |
| Vegan | ⚠ Possible | Use plant-based yogurt substitutes |
| Gluten-Free | ✔ Yes | Naturally gluten-free |
| Dairy-Free | ⚠ Possible | Use dairy-free yogurt alternatives |
| Nut-Free | ✔ Yes | Contains no nuts |
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
1 Comments
Hi nice blog you have shared such a useful information regarding how to deal with healthy cucumber mint raita . keep writing.
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