Cucumber Raita / Cucumber Yogurt Dip

Thursday, November 29, 2012

A refreshing side - cucumber combined with yogurt and fresh herbs. A perfect cool down to any of the spicy Indian dishes, esp rice varieties.


Serves : 2   Cooking time: --  Prep Time: 10 Mins

  • 2 European Cucumbers
  • 1/2 Jalapeno Pepper or 1-2 green chillies (Indian  variety) (1)
  • 2-3 Tbsp Yogurt / Thick Curd (2)
  • 5-6 mixed fresh coriander  and mint sprigs
  • 5-6 fresh parsley sprigs (3)
  • Salt, taste
  • 1/2" ginger, peeled and chopped (optional)
Tempering (optional)
  • 1/2 Tbsp Oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dahl
  • Wash and peel the skin of cucumbers. Grate it and keep it aside for few minutes. The cucumber oozes out the water and you can drain them just before serving it. 
  • In the mean time add the green chilies, coriander leaves and parsely, ginger and little curd into a food processor and grind them smooth.
  • After draining the water from the grated cucumber, add the ground ingredients and salt. Mix them well and check for seasoning and adjust accordingly. Ready to serve. 
  • This is served generally with the Indian Rice items like pilaf, briyani or any spicy rice variety. The curd cools down the spiciness of the rice. 

  1. Adjust the amount of green chili according to your spice level. Jalapeno pepper is very hot than the Indian green chili and hence the variation in quantity. 
  2. If you find it very thick, dilute it with little water. It should not be very watery. The sourness from the curd is the real punch to the raita. 
  3. Tempering is purely optional. 

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