Cucumber Raita Recipe (Pakistani Style)
Raita is a cooling yogurt side dish that goes with almost every spicy Pakistani meal. This cucumber version takes 10 minutes and needs no cooking.
It balances biryani, pulao, kebabs and anything with chili.
Why you will like this version
- Ready in 25 minutes.
- Roasted cumin gives it a smoky, savoury flavour.
- Works with all the spicy dishes on this site.
What is raita?
Raita is yogurt mixed with chopped vegetables and spices. It cools the mouth after spicy food and adds a fresh contrast.
Ingredients that matter
- Thick yogurt: full-fat plain yogurt, whisked smooth.
- Cucumber: grated or finely diced. Squeeze out excess water so the raita is not runny.
- Roasted cumin powder: dry roast cumin seeds and grind them.
Tips for the best raita
- Salt the cucumber for 5 minutes and squeeze out the water.
- Whisk the yogurt smooth before adding anything.
- Serve cold, and add the salt just before serving.
Cucumber Raita Recipe (Pakistani Style)
Cucumber Raita Recipe (Pakistani Style)
A cool, simple Pakistani cucumber raita with yogurt, roasted cumin and mint. The perfect side for biryani, karahi and kebabs.
Ingredients
Method
- Whisk the yogurt until smooth.
- Squeeze the grated cucumber to remove excess water. Add to the yogurt.
- Stir in the cumin, salt, pepper, mint and green chili.
- Chill for 15 minutes. Sprinkle with chili powder before serving.
Notes
For a thinner raita, stir in 2 to 3 tbsp cold water.
Frequently asked questions
Why is my raita watery?
The cucumber released water. Squeeze it dry, or use thicker yogurt such as strained yogurt.
How long does it keep?
Up to 2 days in the fridge. Stir before serving.
Can I add other vegetables?
Yes. Chopped tomato, onion and mint are common additions.
