Cucumber Raita Recipe

Cucumber Raita is a popular choice for those watching their weight. Cucumber, a favorite among weight watchers, is rich in vitamins, minerals, and water content, making it a refreshing summer vegetable with numerous health benefits. This chilled Cucumber Raita combines the cool crunch of cucumbers with yogurt, sugar, and a hint of spice, creating a delightful and healthy side dish.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients of Cucumber Raita

2 cups thick curd (yogurt)
1 large cucumber, peeled and grated (about 1½ cups)
1 tablespoon sugar (adjust to taste)
½ teaspoon salt (adjust to taste)
½ teaspoon roasted cumin powder
¼ teaspoon black pepper powder
¼ teaspoon chaat masala (optional)
1 tablespoon fresh mint leaves, finely chopped (optional)
1 tablespoon fresh coriander leaves, finely chopped
¼ teaspoon red chili powder (optional, for a bit of heat)

How to make Cucumber Raita

- Peel the cucumber and grate it. Lightly squeeze the grated cucumber to remove excess water.

- In a mixing bowl, whisk 2 cups of thick curd until smooth and creamy.

- Add the grated cucumber to the curd.

- Mix in 1 tablespoon of sugar, ½ teaspoon of salt, ½ teaspoon of roasted cumin powder, and ¼ teaspoon of black pepper powder.

- If using, add ¼ teaspoon of chaat masala, 1 tablespoon of finely chopped mint leaves, and 1 tablespoon of finely chopped coriander leaves.

- For a spicy touch, sprinkle ¼ teaspoon of red chili powder.

- Stir all ingredients well until evenly combined.

- Refrigerate the raita for about 10-15 minutes to allow the flavors to meld and to chill it thoroughly.

- Serve the Cucumber Raita chilled as a side dish or accompaniment to your main course.

Tips:

- Thick Curd: Ensure the curd is thick to avoid a watery raita. You can strain the curd if it's too thin.

- Cucumber Preparation: Removing excess water from the grated cucumber prevents the raita from becoming too watery.