Tomato & Cucumber Raita Recipe

Peel and seed cucumber

Peel the cucumber and halve lengthwise. Use a spoon to scrape out seeds if they are watery. Finely dice the cucumber into small 1/4-inch pieces. Place diced cucumber in a sieve or paper towel and lightly press to remove excess water for 5–10 minutes.

Deseed and chop tomato

Core the tomato, remove seeds by scooping with a spoon (to avoid excess liquid), and finely dice the flesh to match the cucumber size. If the tomato is very juicy, gently press diced pieces in a sieve to remove excess liquid.

Chop herbs and chili

Finely chop the cilantro and mint. If using green chili, remove seeds for less heat and finely mince. Set aside.

In a medium bowl, whisk the plain yogurt until smooth and creamy. Add the salt (start with 1 tsp and adjust to taste), sugar, and lemon juice, and whisk again to combine. Taste and adjust seasoning—yogurt should be slightly tangy and lightly seasoned.

Stir in the ground roasted cumin and freshly ground black pepper into the yogurt base until evenly distributed.

Fold the drained diced cucumber and diced tomato into the yogurt mixture. Mix gently so vegetables are evenly coated but not crushed.

Add the chopped cilantro, chopped mint, and minced green chili (if using). Stir gently to combine. Chill the combined raita in the refrigerator for 15–20 minutes to let flavors meld (optional but recommended).

In a small skillet, heat 1 tablespoon neutral oil over medium heat until shimmering. Add the mustard seeds and cumin seeds. When the mustard seeds begin to pop (about 20–30 seconds), remove the pan from heat to avoid burning. Let the tempering sit for 10–15 seconds to cool slightly.

Pour the tempering (hot oil and seeds) carefully over the prepared raita. Stir once to distribute the seeds and flavored oil throughout.

Sprinkle a pinch of chaat masala (if using) and extra chopped cilantro for garnish. Adjust salt, lemon, or spice to taste.

Serve chilled or at cool room temperature alongside spicy curries, biryani, kebabs, or as a dip for naan. Keeps well covered in the refrigerator for up to 24 hours; note texture becomes slightly watery as vegetables continue to release moisture—stir before serving.