Cucumber Raita

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This light refreshing raita is a necessary side dish for biryani or pulao. It can also be used as a dip or spread with pita wraps.
  • PREP TIME: 15 minutes
  • COOK TIME: 5 minutes
  • SERVINGS: 4 persons
Cucumber Raita


  • 1 cucumber (more if you want)
  • 1 cup yoghurt
  • 1/2 teaspoon red chilli powder
  • ½ teaspoon salt
  • Coriander leaves for garnish


  • 1. Wash the cucumber well and finely chop it. Alternatively, you can also grate it.
  • 2. Squeeze out excess liquid from the cucumber using your hands or by keeping it a muslin cloth (malmal ka kapra) and draining.
  • 3. Keep the cucumber in a small bowl.
  • 4. Add yoghurt, salt & red chili pepper. Mix well.
  • 5. Garnish with coriander leaves to serve.


Photo credits: This raita can also be used as a starter dip served with crudités or vegetables and used as a spread in pita wraps. However, in this case it is based to use hung curd or drained yoghurt as that ensures minimal water in the final dish.
Desi Appetite
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