Cucumber Raita Recipe

Prepare the cucumber

Peel the cucumber if the skin is thick; for thin-skinned English or Persian cucumbers you may leave the peel. Grate the cucumber coarsely using the large holes of a box grater or pulse a few times in a food processor.

Drain excess water

Place the grated cucumber in a fine-mesh sieve or a clean kitchen towel. Sprinkle a pinch of salt, let sit 5 minutes, then press or squeeze firmly to remove as much liquid as possible. This prevents the raita from becoming watery.

Whisk the yogurt

In a medium bowl, whisk the yogurt until smooth and slightly loose. If you prefer a thinner raita, whisk in 1-2 tablespoons of cold water or milk.

Combine ingredients

Add the squeezed grated cucumber, chopped cilantro, chopped mint, and minced green chili (if using) to the yogurt. Stir to combine.

Season

Mix in the roasted cumin powder, salt, black pepper, lemon juice and optional sugar or honey. Taste and adjust seasoning—add more salt or lemon juice as needed.

Chill

Cover the raita and chill in the refrigerator for at least 30 minutes to allow flavors to meld. Raita can be made up to 24 hours ahead; give it a quick stir before serving and adjust texture with a splash of water or milk if needed.

Just before serving, transfer the raita to a serving bowl. Dust the surface with paprika or Kashmiri chili for color, drizzle with a little olive oil, and top with mint leaves or cilantro sprigs.