Elevate your meal with our extra side of sauce, crafted from the finest ingredients to add a burst of flavor to every bite. Whether you prefer a tangy BBQ, zesty ranch, or a creamy garlic dip, this versatile addition is perfect for dipping, drizzling, or enhancing your favorite dishes. Indulge your taste buds and make every meal a little more delicious!

extra side of sauce

Half Avocado

Cool down with our refreshing Tomato & Cucumber Raita, a lively blend of ripe tomatoes and crisp cucumbers mixed with creamy yogurt and a hint of zesty spices. This vibrant dish is the perfect accompaniment to your meal, offering a burst of flavor and a soothing balance to any spice. Enjoy a taste of summer in every bite!

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.

Peel and seed cucumber

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.

Deseed and chop tomato

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

Chop herbs and chili

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.

plain full-fat yogurt

salt

sugar

fresh lemon juice

cucumber (medium, peeled and seeded)

ripe tomato (medium)

fresh cilantro (coriander) leaves, finely chopped

fresh mint leaves, finely chopped

green chili or serrano, finely chopped (optional)

ground roasted cumin

black pepper, freshly ground

red chili powder (optional)

neutral oil (vegetable or canola)

mustard seeds (for tempering)

cumin seeds (for tempering, optional)

a pinch of chaat masala

a few cilantro leaves

Tomato & Cucumber Raita

Make Tomato & Cucumber Raita Recipe in just 25m. Cool down with our refreshing Tomato & Cucumber Raita, a lively blend of ripe tomatoes and crisp cucumbers mixed with creamy yogurt and a hint of zesty spices. This vibrant dish is the perfect accompaniment to your meal, offering a burst of flavor and a soothing balance to any spice. Enjoy a taste of summer in every bite!

Tomato & Cucumber Raita Recipe

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