25/07/2026
Make a refreshing, 10-minute cucumber raita by whisking 1.5 cups of plain or Greek yogurt, mixing in 1 cup of grated or finely diced cucumber, and seasoning with roasted cumin powder, salt, and fresh herbs.
IngredientsYogurt: 1.5 to 2 cups plain yogurt or Greek yogurt (for a thicker texture)Cucumber: 1 medium cucumber (peeled and grated or finely chopped)Roasted Cumin Powder: ½ teaspoonChaat Masala: ¼ teaspoon (optional, for extra tang)Salt & Black Salt (Kala Namak): To tasteFresh Herbs: 2 tablespoons chopped fresh mint or cilantro (coriander)Extras (Optional): A pinch of sugar to balance sourness, or a finely chopped green chili for heat
easy cucumber raita recipe +4 Make a refreshing, 10-minute cucumber raita by whisking 1.5 cups of plain or Greek yogurt, mixing in 1 cup of grated or finely diced cucumber, and seasoning with roasted cumin powder, salt, and fresh herbs.IngredientsYogurt: 1.5 to 2 cups plain yogurt or Greek yogurt (for a thicker texture)Cucumber: 1 medium cucumber (peeled and grated or finely chopped)Roasted Cumin Powder: ½ teaspoonChaat Masala: ¼ teaspoon (optional, for extra tang)Salt & Black Salt (Kala Namak): To tasteFresh Herbs: 2 tablespoons chopped fresh mint or cilantro (coriander)Extras (Optional): A pinch of sugar to balance sourness, or a finely chopped green chili for heat.InstructionsPrep the Yogurt: Place the yogurt in a mixing bowl and whisk it thoroughly with a fork or whisk until completely smooth.Prep the Cucumber: If grating the cucumber, gently squeeze out the excess water using a clean kitchen towel or paper towel to prevent the raita from becoming runny. If finely dicing, you can skip squeezing.Combine: Stir the roasted cumin powder, chaat masala, salt, and black salt into the smooth yogurt. Add the prepared cucumber and chopped fresh herbs, mixing well.Chill and Serve: Taste and adjust seasoning. Pop it in the refrigerator for 15–20 minutes to let the flavors meld before serving cold alongside biryani, pulao, or flatbreads.
