Home made Cucumber Raita | Kakdi Raita

Cooling cucumber raita is a must have accompaniment to spicy Indian dishes. With finely grated piles of cool crispy cucumbers dunked in creamy yogurt and a touch of garlic and cumin this can be a must-try recipe.

cucumber raita in a white serving bowl
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What’s Raita

Raita is a yogurt-based gluten-free facet dish served with Indian meals and is just like Tzatziki, a Greek yogurt facet dish. Cooling raita compliments spicy Indian meals akin to curries, greens, dals, and biryanis. The primary substances for raita embody yogurt, veggies or fruit, and herbs. With only a handful of substances, most raitas require no cooking and might be put collectively in underneath ten minutes.

There are a lot of various kinds of raita akin to boondi raita, tomato-onion raita, and pineapple raita, simply to call just a few. I’ve shared my signature beet raita and pumpkin raita and I’m excited so as to add this cooling cucumber raita to that record.

cooling cucumber raita garnished with cilantro

Cooling Cucumber Raita

Cucumber raita is probably the most made raita in my residence because it’s fast, wants no cooking and the entire household loves it. Cucumber also referred to as Kakdi or Kheera in India not solely retains you hydrated but in addition helps with digestion. Though garlic is just not added to the standard recipe, I like it because it provides a touch of umami taste. Additionally in India raita is made with plain yogurt, however I like it with greek yogurt as makes the raita extra creamy, provides extra protein, and greek yogurt is available within the US.

Components for Raita

  • Cucumbers – I like Persian cucumbers to make raita as they don’t have too many seeds in them. You can even use English cucumbers or some other sorts that you could have
  • Yogurt – Plain full-fat yogurt is often added however I like so as to add greek yogurt to cucumber raita to make it creamy and thick
  • Garlic – Elective ingredient, however provides a pleasant kick and taste to cucumber raita
  • Floor Cumin – Provides earthy contact to the raita
ingredients to make cucumber raita

Tips on how to Make Cucumber Raita

  • Peel the cucumbers and trim the highest and backside ends
  • Grate the cucumbers and garlic clove and add to a medium serving bowl
  • Add yogurt, salt, and floor cumin
  • Combine nicely and garnish with cilantro
photos one through four showing steps to make cucumber raita

Tips on how to Serve Raita

Serve cucumber raita with roti, parathas, and vegetarian curries like aloo gobhi, masala baingan, paneer makhani, or dum aloo. I additionally like to pair this raita with Biryani, Pulao, or Dal and Rice. In case you are on a low-carb weight loss plan, this cucumber raita makes for an ideal pairing with cauliflower rice hen biryani.

Storing

Cucumber raita might be refrigerated for as much as a day. To make forward, combine the yogurt with the spices in teh serving bowl and refrigerate. Refrigerate the grated cucumber and cilantro individually. Add cucumbers to the yogurt simply earlier than serving. This may stop the raita from being too watery. You can even squeeze out any extra liquids from the cucumbers. Be aware: Dicing the cucumbers as a substitute of grating them releases fewer liquids.

Suggestions and Variations

  • On this recipe, I’ve grated the cucumbers however it’s also possible to cube them
  • As a substitute of cilantro add chopped mint to make mint cucumber raita
  • You possibly can skip the garlic and add a teaspoon of sugar in the event you like
  • Greek yogurt or plain full-fat yogurt work finest for creamy raita. You can even use low-fat yogurt if that’s what you will have readily available
  • Add Inexperienced chili or purple chili powder for some warmth in the event you like. I choose skipping it as most Indian predominant dishes may have spices and chili for the warmth.
  • In case you are on a vegan weight loss plan, use vegan yogurt

Extra Indian Aspect Dishes

Recipe

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mint cucumber raita in a white bowl

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Cucumber Raita

Finely grated cool crispy cucumbers dunked in creamy yogurt, a touch of garlic & cumin this raita is an ideal accompaniment with Indian meals

Prep Time10 minutes

Complete Time10 minutes

Course: Aspect Dish

Delicacies: Indian

Servings: 4

Energy: 71kcal

Directions

  • Peel the cucumbers and trim the highest and backside ends

  • Grate the cucumbers and garlic clove and add to a medium serving bowl

  • Add yogurt, salt and floor cumin

  • Combine nicely and garnish with cilantro

Notes

  • Cucumbers – De-seeded English cucumbers can be utilized as a substitute of Persian cucumbers
  • Yogurt – Plain yogurt be used as a substitute of inexperienced yogurt. Squeeze out a few of the extra moisture from the cucumbers to make teh raita thick and creamy
  • Salt – 1 teaspoon of Kosher Salt can be utilized rather than sea salt

Variations

  • On this recipe, I’ve grated the cucumbers however it’s also possible to cube them
  • As a substitute of cilantro add chopped mint to make mint cucumber raita
  • You possibly can skip the garlic and add a teaspoon of sugar in the event you like
  • Greek yogurt or plain full-fat yogurt work finest for creamy raita. You can even use low-fat yogurt if that’s what you will have readily available
  • Inexperienced chili or purple chili powder will also be added for some warmth in the event you like. I choose skipping it as most Indian predominant dishes may have spices and chili for the warmth.
  • In case you are on a vegan weight loss plan, use vegan yogurt

Diet

Energy: 71kcal | Carbohydrates: 6g | Protein: 11g | Fats: 0.5g | Saturated Fats: 0.1g | Polyunsaturated Fats: 0.04g | Monounsaturated Fats: 0.1g | Trans Fats: 0.01g | Ldl cholesterol: 5mg | Sodium: 329mg | Potassium: 234mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 132IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 0.3mg

Creator: Archana

Hey there! I’m a techie turned recipe developer, cooking teacher, and meals blogger. I like meals and luxuriate in growing simple and wholesome recipes for busy existence. I stay in New Jersey with my husband and two sons.

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