Learn how to make cucumber raita with this simple and authentic recipe! Raita is a classic yogurt salad that complements many Pakistani and Indian dishes. I've included my family's advice to avoid the bitterness of the cucumber and optional add-ins to give you an idea of the endless possibilities with raita.
What is Pakistani Cucumber Raita?
Raita is a South Asian-style shake often made with spices and vegetables like cucumbers and onions. It's versatile, serving as the perfect accompaniment to many South Asian dishes, including biryani, pulao, and vegetarian curries (especially dry ones like this mixed vegetable curry).
Raita harmoniously balances a meal: yogurt for cool, creamy acidity, vegetables for crunch and texture, and herbs for vibrancy and freshness. Although restaurants often serve this mix of mint and coriander raita (also called Dahi Chutney), this cucumber raita is more commonly served in many South Asian homes.
Tips For Using Cucumber In Raita:
I remember watching my husband cut a cucumber for the first time. He cut about a half inch off the stem and rubbed the two pieces together. He explained that he did it because his mother did it, and she didn't know how it worked, but she was supposed to take the bitterness out of him.
I thought it was a typical "grandma's roast" scenario. When you call mom and ask her why she always cuts off the ends of roast beef and she says that's because grandma used to do it. You ask Grandma to find out that she cut it up to put it in the oven.
But then I found out that Julie Sahni at Classic Indian Cooking recommends the same trick: rub the stem end against the cucumber until a white film starts to form. Epicurious echoes this, explaining how cucurbitacins (a bitter compound) accumulate in the peels and tips. They suggest cutting the ends before peeling it to prevent the bitterness from spreading.
If he can find young Persian cucumbers, he probably won't have the bitterness problem. But if he does, now he knows how to remove it. After all, it wasn't just some weird thing my in-laws did.
How To Make Cucumber Raita?
- To make this raita, you will first mix the yogurt, milk, salt, and spice powder.
- Then add chopped greens and herbs. Try and adjust!
Ingredients
- 1 cup (~230-245g) plain whole milk yogurt
- 1/4 cup (59 ml) whole milk (2 oz), depending on desired consistency
- ¼ teaspoon table salt or sea salt, or more to taste
- 1/4-1/2 teaspoon cumin powder (roasted or regular)
- 1/8-1/4 teaspoon ground black pepper
- 1/8 teaspoon red chili powder or red chili flakes
- 1 small (~60g) or large quarter Persian cucumber, ends trimmed, peeled and finely diced
- ¼ cup (~25g) red or yellow onion, finely chopped
- 1/2 small tomato (~50g), finely chopped
- 2 tablespoons fresh mint or coriander leaves (or a combination of both), finely chopped
Optional add-ons:
- 1/8 teaspoon chaat masala
- 1 Thai chile or serrano chile, finely chopped
- 1/2 carrot (see note), finely chopped
- 2-3 radishes (see note), finely chopped
Equipment
- In a medium bowl, whisk together the yogurt, milk, salt, and spice powder.
- Add greens and cilantro or mint, reserving some for garnish. Taste and adjust the salt and spices to your liking.
- Serve immediately or place in an airtight container and refrigerate until ready to serve. Garnish with chopped cilantro or additional mint and serve. Refrigerate leftovers for up to 3 days.
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