Cucumber Mint Raita

A cool and refreshing Indian condiment for hot and spicy dishes, made with yogurt, cumin, cucumber, and mint.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated March 14, 2022
Elise Bauer
Cucumber Mint Raita
Elise Bauer

Whenever I go out to eat at an Indian restaurant, I make sure the meal includes plenty of raita on the side.

Raita is a yogurt-based condiment that can help douse the fire if a dish is just a little too hot and spicy.

In much the same way that sour cream or crema fresca is served with chili-infused Mexican food, the casein in the yogurt absorbs capsaicin, the compound that gives chili its heat. Raita can be used as a sauce or a dip.

This raita is made with cucumber and mint because I have plenty of mint growing around the yard and cucumbers are plentiful at the farmers market.

You could easily use cilantro instead of the mint, or carrots or papaya in place of the cucumbers.

Do you have a favorite raita recipe? Please let us know about it in the comments.

Cucumber Mint Raita

Prep Time 10 mins
Total Time 10 mins
Servings 10 servings
Yield 2 1/2 cups

If you are using English cucumbers, which are more mild and thin-skinned than the regular cucumbers we get in America, you do not need to peel them.

* To slice the mint leaves, "chiffonade" them by stacking them on top of each other, rolling them up like a cigar, and taking thin slices off the end.

** If whole cumin seeds are available, take one teaspoon and toast the seeds first in a small skillet until just fragrant. Then grind with a mortar and pestle.

Ingredients

  • One large (or two medium) cucumbers, peeled, cut in half lengthwise and seeded, then grated

  • 2 cups (475 ml) plain whole milk yogurt

  • 10 large mint leaves, thinly sliced* (can sub cilantro)

  • 1/2 teaspoon ground cumin**

  • Pinch cayenne

  • Pinch paprika

  • Salt and pepper

Method

  1. Place grated cucumber in a sieve and press with the back of a spoon to squeeze out as much moisture as you can. Alternatively, you can place the grated cucumber in the middle of a clean tea towel, wrap the towel around the cucumber and wring out the excess moisture.

  2. Stir spices and mint into yogurt in a medium bowl. Stir in the grated cucumber. Chill until ready to serve.

Links:

Cucumber, radish, cilantro raita from Herbivoracious

Cucumber raita (Perugu Pachadi) - from Sailu's Kitchen

General Chemistry Online: Fire and Spice - an explanation of how milk relieves the heat from chili.

Nutrition Facts (per serving)
37 Calories
2g Fat
4g Carbs
2g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 37
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 53mg 2%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 2g
Vitamin C 1mg 7%
Calcium 67mg 5%
Iron 0mg 1%
Potassium 139mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.