• Sheetal Jandial

Cucumber Raita



Looking for a low calorie mid meal snack option? Look no further than this recipe of cucumber raita.


Cucumber or kheera (as it is commonly known in India) is known for its cooling properties. Not just super hydrating, owing to their naturally high content of water (over 90%), cucumbers are low in calories, carbohydrates and fat too.


Make this refreshing cucumber raita within minutes as a condiment to be served as part of an Indian meal. Cucumber raita complements a veggie pulao as much as it goes well with a biryani or Indian curry.


When fasting, prepare cucumber raita to go with Thalipeeth, sama ke chawal, tadka aloo or sabudana khichdi.


Cucumber raita makes up for you on lazy days – when you don’t feel like making a dal or curry to go with an Indian side. This recipe of cucumber raita pairs beautifully with gobi aloo, beans aloo or any Indian side really!


As cucumber has its own water content, I recommend using thick yoghurt. Tie and hang regular consistency yoghurt in a cheese cloth / muslin cloth over your kitchen sink for about half an hour to let the excess water drip. We are looking for thick yoghurt so half an hour is enough. Hung curd would take longer but we don’t need that in this recipe.

Or you could simply tie the yoghurt in a muslin cloth and gently squeeze out the excess water.


Serves: 2

Time taken: 5 minutes


Ingredients to make Cucumber Raita


1 cucumber, medium size

1 cup thick yoghurt

A pinch of red chilli powder

A pinch of roasted cumin powder / jeera powder

A pinch of black pepper powder

Salt to taste

A couple of sprigs of fresh coriander


* I have mentioned quantities in pinches as we don’t need much. Please use a spoon – you really don’t want chilli and pepper powders on your fingers! Just add very little. We’re only lightly flavouring and “colouring” the yoghurt – you should still be able to see the natural colour of the yoghurt once you’re done adding the spices.


Method of making Cucumber Raita


Grate or finely chop the cucumber. I prefer keep all the water from the cucumber, adds more of a “melon-ey” flavour to the raita.


Add the spice powders and salt to the thick yoghurt. Mix well and add grated or finely chopped cucumber.


Finely chop and add the fresh coriander leaves and stalks to the cucumber raita.


Serve Cucumber Raita chilled with your favourite Indian sides or curries. Cucumber raita makes for a delicious low calorie mid meal or snack too!


You could also add a tadka or tempering to cucumber raita to make this recipe of tadke wala raita.


Cucumber Raita served with Lauki ka Thalipeeth - fasting meal

Cucumber Raita as part of an Indian meal

Take a look at the other Indian condiments and quick & simple under 20 minutes meal ideas.


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© 2020 Sheetal Jandial @ WhiskMixStir