Cucumber and Cilantro Raita Recipe (2024)

Raita is not supposed to be nearly as thick as tzatziki. It's not made with greek or other strained yogurt, and at a lot of restaurants, it's even watered down. I wouldn't suggest doing that, but especially if you're using a thicker yogurt, you don't need to worry nearly as much about the cucumber water as you do with tzatziki.

Raita is similar to tzatziki. For tzatziki, the cucumber is grated, mixed with a little salt, and allowed to drain in cheesecloth over a sieve for a few hours. Without this step, the tzatziki is a watery mess, and I suspect the raita would be the same. When I make this recipe, I will be adding that step.

Made this with a little chopped mint and subbed Labneh in for the yogurt. Also a squirt of lemon juice really brightened it up. Delicious!!

Depending on preference, one crushed clove of garlic added could be an attractive added zip to the already appealingly fresh combination of ingredients - personally I didn’t find the onions that important.

My parents are from Gujarat and make cucumber raita frequently. This recipe is missing the tempered spices that make raita something more flavorful than just cucumbers in yogurt. Mustard seeds and cumin would be a good place to start; some chile (not too much!) also adds a nice kick. And the cilantro is optional; I'm anti-cilantro and fortunately haven't had the displeasure of frequently encountering cilantro in raita.

Walnuts can be substituted for cucumbers. Insanely good.

Excellent, very refreshing. Easy. A winner!!

Ms. L may’ve adapted this from the one served decades ago @ London’s still-lamented Gaylord’s. If memory serves, the original included some paprika for flavor and cayenne for heat, and I’ve always added a dash of coriander as well. However, simply putting all the ingredients in a Mini-Prep and buzzing till they reach the desired texture:consistency is still the way to go!

Raita is simple, but it can be surprisingly hit or miss. This version is a true hit! I was out of scallions, so I substituted a teaspoon of dried shallots. I'll definitely make again!

I learned to make Raita from an Indian friend who is a sensational cook. Her recipe uses a small red onion, sliced paper-thin, not scallions. She uses cilantro too, and does not drain the cucumber. She includes a dash of cayenne, and the final touch: a"Z" of cumin over the top, (the right measurement), and then folded in to the yogurt mixture. Fabulous and indispensable with a hot lamb or chicken curry.

Add 1 crushed garlic clove and a squirt of lemon.

Indian cooks often "thumb out" the centers of cukes after having salted them for five minutes. The slat draws out the water, and your thumb scoops out the sees AND water.

Very good! Added ground cumin, as previous person suggested after tasting. Enjoyed it with Naan.Will try the pomegranate version in a few weeks, perhaps with a little mint.

If you can find those tiny Persian cucumbers, they're perfect for this. They have far less water and a sweeter, more concentrated flavor. Grating would be an alternative to dicing. Got mint in the garden? Use it! That would round this out to authentic. A bit of grated garlic adds a nice kick.

My parents are from Gujarat and make cucumber raita frequently. This recipe is missing the tempered spices that make raita something more flavorful than just cucumbers in yogurt. Mustard seeds and cumin would be a good place to start; some chile (not too much!) also adds a nice kick. And the cilantro is optional; I'm anti-cilantro and fortunately haven't had the displeasure of frequently encountering cilantro in raita.

It is also similar in that way to "miseria" a Polish salad-- where again, you slice peeled cucumber thinly, salt it and let it sit for a time, and then squeeze out the water and then add them --either to sour cream or my preference: to plain yogurt, and season with freshly cut dill.

Walnuts can be substituted for cucumbers. Insanely good.

Raita is similar to tzatziki. For tzatziki, the cucumber is grated, mixed with a little salt, and allowed to drain in cheesecloth over a sieve for a few hours. Without this step, the tzatziki is a watery mess, and I suspect the raita would be the same. When I make this recipe, I will be adding that step.

Made this with a little chopped mint and subbed Labneh in for the yogurt. Also a squirt of lemon juice really brightened it up. Delicious!!

Used onion, should have been less than 2 T.

Depending on preference, one crushed clove of garlic added could be an attractive added zip to the already appealingly fresh combination of ingredients - personally I didn’t find the onions that important.

Excellent, very refreshing. Easy. A winner!!