Luscious cucumber raita is a creamy and cooling Indian condiment. My friend who married into an Indian family taught me this recipe, and it is particularly delightful. Strained or Greek-style yogurt is used as a base for a rich, substantial texture.
Raita is a traditional Indian side dish (salad) that is most commonly used as a condiment. It is made with yogurt and a combination of other ingredients. Cucumber and mint are usually added. In addition it can be made with eggplant, beets, chickpeas, spinach, and sometimes even fruit.
The cucumber version or raita is quite similar to tzatziki, a Greek yogurt sauce. To clarify, the big difference between the two condiments is spices and sweetness. Typically raita is spiced and often lightly sweetened by honey or fruit. The flavor is delicate, providing a mellowing counterpoint to spicy foods. Most often raita includes a combination of fresh green herbs like mint, dill, parsley, or coriander.
My friend Sandra shared this raita recipe with me; she learned about Indian cuisine from her husband’s family. However, I do make one adjustment to her method — I use Greek (strained) yogurt to give it a thicker and creamier texture. Yogurt makes this dish really refreshing. Consequently, raita is often served with spicy curry dishes, as it helps to offset the heat.
Tip: for a thicker raita, you may strain the Greek yogurt using the method outlined in this post before making the recipe. Keep in mind you’ll be reducing the water content, so you’ll end up with less total ounces for the recipe.
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Raita
Ingredients
- 1 large Persian cucumber, grated
- 3/4 cup Greek yogurt (use a thick unsweetened cashew yogurt or your favorite unsweetened non-dairy yogurt for vegan)
- 2 tablespoons fresh mint, chopped
- 1 tablespoon freshly squeezed lemon juice
- 3/4 teaspoon honey (use agave for vegan)
- 1/4 teaspoon cumin
- 1/8 teaspoon onion powder
- Pinch of cayenne or red pepper flakes
- Pinch of sea salt (or more to taste)
NOTES
Instructions
- Grate the cucumber using using a cheese grater with large holes. Squeeze the grated cucumber in a cheesecloth or in a mesh strainer to remove excess liquid. In a small mixing bowl, combine the grated cucumber with the rest of the ingredients.
- Stir until well combined. Add more salt to taste, if desired.
- Chill and serve.
Nutrition
YUM!
Tori, any tips on eating right for a person who just went through a double mastectomy?
Lauri I am not a nutritionist, but I would think one would want to eat healthy healing foods after surgery to aid the body in repairing itself. Here is a list of healthy recipes on my site: https://toriavey.com/recipes/healthy/ Also, I would think a little comfort food might be in order! Here are a couple of my favorite healthy comfort food dishes: https://toriavey.com/roasted-cauliflower-gratin/ https://toriavey.com/perfect-chicken-soup/ I’m not sure who had the surgery (if it was you or a friend), but wishing whoever it was a speedy recovery!
Mmm looks good Tori can you use soy youghurt?
Hi Kimberley– if you can find unflavored unsweetened soy milk you can use it, however I would recommend straining it beforehand to remove excess liquid. Greek yogurt is thicker and creamier due to straining.
I saw Persian cucumbers advertized in my supermarket yesterday. They are tiny and cost $2.49 each. for a more economic rait, I would go with the English cucumber.
More bang for your buck!
That is quite a price for a tiny cuke! At Trader Joe’s you can get a whole box of them for less than $5.
Having some right now with tandoori swordfish kabobs! 😉
Joy in thinking about the Indian Jewish community who arrived BCE — including the Ben Israel, Cochin Jews, Bagdhadi Jews. I love the broad diversity of our population!
Sounds delicious! Can’t wait to make it.
My kind of food. In Israel, the food is much the same as it is in Middle Eastern regions surrounding Israel. I’m always surprised when my friends stick up their nose at some foods they think are from Arab countries. In Israel, people are more alike than they are different.
One of my favorite restaurants in North CA is Lebanese. The first time I went there, I put my Star of David necklace under my blouse. The owner waited on my friend and me, and, of course, was standing over me. Abdul could see my necklace. As he walked away, he said, “Sooo, you come to eat with the enemy…” I laughed at his comment knowing I had just met a great comic.
Needless to say, the family and I became close friends. Abdul called me “one of those David people” and introduced me to every Israeli or Jew who came into his restaurant.
So many times, in my life, food has been the bridge between differences.
Where is this place? In the bay area?
wow
Tori , are Persian Cucumbers the same as the long English cucumbers that we find wrapped in plastic at the market?
Thanks Mike! Jocelyn here is some additional info: Persian cucumbers are smaller and thinner than traditional English cucumbers. They are slightly sweeter than the English variety, and they have less seeds. Persian cucumbers are great for snacking. They have a wonderful mineral flavor to them, and they’re used frequently in Middle Eastern cooking. Unfortunately some grocery stores only carry Persian cucumbers seasonally, and some don’t carry them at all. If you can’t find them, substitute English cucumbers—those are the long thin ones wrapped tightly in plastic. Avoid using regular fat cucumbers (unwrapped), as they are coated with wax and prone to bitterness. Trader Joe’s and Whole Foods both carry the Persian variety here in Southern California. Hope that helps!
Thank you !!! We have Trader Joes nearby. I love it there. Will see if they have them here in Pittsburgh.
I will answer for Tori on this. The English cucumber is very similar in both flavor and texture to the Persian cuke, except it is about twice as long. So, they may be used interchangeably.