The most classic version of the refreshing, versatile yogurt condiment, made with grated cucumber and chaat masala.
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Sohla El-Waylly is a culinary creator, video host, and CIA graduate whose work can be found on Serious Eats, Bon Appetit, The New York Times, Food52, YouTube, and more.
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Updated March 19, 2020
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Why It Works
- Full-fat yogurt adds richness to the tart condiment.
- Chaat masala adds heat, tang, and aromatics in one shot.
- A touch of sugar balances out the heat and acid.
No Indian meal is complete without a dish of raita on the table. Raita is a yogurt-based condiment that can be as simple as yogurt seasoned with spice, or it can have a variety of vegetables, fruit, or even chickpea fritters (called boondi) stirred into it.
This is the most classic version; it includes crisp cucumbers and is gently spiced with a touch of chaat masala. This raita is best alongside biryani and other meat and rice dishes.
Recipe Details
Cucumber Raita (Indian Yogurt Condiment) Recipe
Active15 mins
Total15 mins
Serves16 servings
Makes2 cups
Ingredients
1 cup full-fat yogurt (8 ounces; 230g)
1 Thai green chile, minced (about 2g)
One 1-inch piece fresh ginger, peeled and grated finely (about 6g)
1 1/2 teaspoons chaat masala(see notes)
1 teaspoon sugar
3/4 teaspoon kala namak(Himalayan black salt); see notes
1 cup coarsely grated unpeeled cucumber (4 ounces; 120g)
1/4 cup (15g) chopped fresh cilantro leaves and tender stems
Directions
In a medium bowl, using a flexible rubber spatula, stir together yogurt, Thai green chile, ginger, chaat masala, sugar, and black salt. Fold in grated cucumber and cilantro. Serve right away or store in the refrigerator for 3 to 5 days.
Special equipment
Notes
The chaat masala recipe linked here is easy on the salt and packed with flavorful spices. If you're using a store-bought chaat masala, you may need to decrease the amount of salt and add extra spices to taste.
Kala namak is funky and aromatic unrefined salt. If you cannot find it, you can substitute an equal volume of kosher salt.
Make-Ahead and Storage
Store leftover raita in the refrigerator for 3 to 5 days.
This Recipe Appears In
| Nutrition Facts (per serving) | |
|---|---|
| 12 | Calories |
| 1g | Fat |
| 1g | Carbs |
| 1g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 16 | |
| Amount per serving | |
| Calories | 12 |
| % Daily Value* | |
| Total Fat 1g | 1% |
| Saturated Fat 0g | 2% |
| Cholesterol 2mg | 1% |
| Sodium 116mg | 5% |
| Total Carbohydrate 1g | 1% |
| Dietary Fiber 0g | 0% |
| Total Sugars 1g | |
| Protein 1g | |
| Vitamin C 1mg | 3% |
| Calcium 21mg | 2% |
| Iron 0mg | 1% |
| Potassium 40mg | 1% |
| *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.)
