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Raita recipe

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This is a very fresh and very pleasant starter.

4 people made this

IngredientsServes: 12

  • 1 cucumber
  • 1/2 red onion, finely chopped
  • 200g plain yoghurt
  • paprika or freshly ground pepper
  • salt to taste

MethodPrep:10min ›Ready in:10min

  1. Wash and peel the cucumber. Slice in half and remove the seeds. Grate the remaining cucumber, add salt, and set aside for 30 minutes before draining off liquid.
  2. Stir in the onion, then add the yoghurt and pepper. Season with salt.
  3. Pour this mixture into small glasses and garnish with cucumber slices.

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Refreshing Indian Raita Recipe (Yoghurt Cucumber Dip)

Raita is a cool, creamy condiment that is a must with spicy Indian recipes. Yoghurt and cucumber soothe the palate and stand up to the spicier dishes. The meal will feel more whole when you add this to the party.

I love the hint of mint (rhyme intended), with the yoghurt in this raita recipe. I would not make the sauce without the mint, because it has this fresh, sweet taste that we want. And if you need further convincing, it has many health benefits as well. It can help digestion, which is probably also why it works so great with spicy food&hellip Mint may also treat headaches and nausea, reduce fatigue and help with weight loss. I mean, heaven in a piece of plant right there.

Ingredients of Mint Raita

  • 2 cup yoghurt (curd)
  • 3 green chilli
  • 1/2 cup grated cucumber
  • red chilli powder as required
  • 1 teaspoon cumin powder
  • 3/4 cup mint leaves
  • 1/4 cup onion
  • salt as required
  • 1/4 teaspoon sugar

How to make Mint Raita

Step 1 Wash mint leaves

To make this quick and easy Mint raita recipe, wash the mint leaves and drain the water and keep aside. In the meantime, grate the cucumber and chop onion.

Step 2 Blend in the mint leaves and curd

Take a blender and add in the mint leaves along with curd and green chilies, blend it well. Transfer it to a bowl and add chopped onion and grated cucumber to it.

Step 3 Serve cold and enjoy

Lastly, sprinkle some cumin powder, salt and chili powder. Serve cold and garnish with mint leaves.

Raita Recipe Ingredients

Now you have a better understanding of what raita is. Not only that, but you also know how raita is different from tzatziki.

The type and number of ingredients that go into raita really depend on what variation of raita you are making. And boy! as I have told you at the start, raita has many variations.

But let me tell you all the basic ingredients you need to make good raita.


Yogurt is an integral part of making a good raita. Any raita recipe is incomplete without yogurt. Whenever I visit India and I am making a raita, I use yogurt of “Mother Dairy” brand.

But I am currently staying in USA as I am writing this post. I recommend using yogurt of “Nestle” brand. It is easily available here.


Depending on what variety of riata you decide to make, choose the right spices for it. Choice of spices will impact in giving the right flavor to your raita.

Later in my step by step raita recipe guide, I will tell you exactly what spices to use for which variety of raita you decide to make.

Vegetables Or Fruits

Depending on what variety of riata you decide to make, choose the right vegetables or fruits. Later in my step by step raita recipe guide, I will tell you exactly what spices to use for which variety of raita you decide to make.

Banana Raita recipe

Simply refreshing and has a cooling effect on the gut within few minutes of consumption. Try this Banana Raita recipe for it’s loaded with potassium, B complex vitamins, and is a natural probiotic.

  • Slice the banana into rounds and then arrange the slices in a bowl.
  • Now, pour the lemon juice over the slices, cover them with the yogurt then dust with the grated coconut.
  • Then, keep it in the fridge to chill it until ready to serve.

Health benefits

  • This simple recipe is a boon for the ones with GERD / Acid reflux.
  • Bananas are rich in fiber, antioxidants, and several nutrients.
  • Bananas are also resistant to starch, which may feed your friendly gut bacteria and also safeguard against colon cancer.
  • Yogurt provides almost every nutrient that your body needs.
  • It is also high in calcium, B vitamins, and minerals.
  • Yogurt also boosts immune health and prevents certain illnesses.

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Are bananas healthy? For a lot of us, morning/evening tea is often accompanied by cookies. A couple of cookies cannot hurt, isn’t it? But is that a healthy choice? Read this post till the end to know the reality.

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Please make sure to consume this Banana Raita recipe under the guidance of a dietitian/nutritionist.

Mooli Raita Recipe - Spiced Yogurt Salad with Radish

Mooli Raita Recipe is a delicious raita made with yogurt, mooli and some green chilies which give slight heat to the raita. It is a refreshing dahi preparation that can be made in a jiffy and it goes well with parathas or pulaos.

The Radish or Mooli Raita is a high mineral and energy dish. Radish has found its way into many cuisines around the world in terms or salad, coulis, pickles, sambar, stew, chutney or even raita's. The Mooli Raita is a refreshing change to the regular raita's, that you can relish as a yogurt salad as well. It makes a perfect accompaniment to be served along with Paneer Makhani, naans, parathas, biryanis and pulaos.

Did You Know: Radish is a low calorie vegetable, rich in fibre is known to be very good for the liver and stomach and it acts as a powerful detoxifier too. Radishes have long been known to have a low glycemic index, which means that eating it does not impact blood sugar levels. It also helps regulate the absorption of sugars into the bloodstream. Research suggests that the since radish has low glycemic index, having radish root juice or eating raw radish in the form of raita, helps stabilize blood glucose levels and provides slow release energy in turn making it Diabetic friendly. Read more

Serve Mooli Raita with Homemade Butter Naan Recipe and Paneer Makhani Recipe for a weekend meal.

How to make raita?

While there are various versions of raita which include vegetables, fruits, and boondi (deep-fried balls made from chickpea flour ), the basic Indian raita is in fact just whisked yogurt, combined with salt, finely chopped green chilies and cilantro (or sometimes mint) as garnishing.

There is no one way to make raitas but you could say that most raitas will include at least the first 3 ingredients listed below

  1. Thick yogurt – The best-tasting raitas use fresh, (ideally homemade) thick yogurt made from whole milk. If the yogurt is runny make sure to strain it.
  2. Seasonings – You could use table salt or black salt for that extra tangy kick. Roasted cumin powder , chaat masala , dry mango powder are often used to season raitas.
  3. Heat – To add a hint of heat to your raita, use either finely chopped Thai green chilies, chili powder or freshly ground peppercorns.
  4. VegetablesCucumber (grated or chopped), onions, tomatoes, beetroot, potatoes, carrots, etc.
  5. FruitsPineapple, Pomegranate, and Mango are the popular ones but feel free to experiment with other fruits as well such as apple and pear.
  6. Garnishing – finely chopped cilantro or mint leaves (fresh or dried).
  7. Tempering – Some raitas (like this cucumber raita) are tempered with oil, curry leaves (kadipatta) and added as an extra punch.

The ratio of yogurt to veggies and fruits can vary from one household to the other but I prefer to keep it 1:1 like in this cucumber raita recipe.

How long does homemade raita last?

It tastes best if you refrigerate and consume it within a day or two.

What do you eat raita with?

Most Indian meals are incomplete without raitas. Pair it with biryanis/pulaos, kababs, chicken tikka masala, butter chicken, or have it as is to cool your palate down after a spicy Indian meal.

How is raita different from pachadi?

Pachadis when broadly translated refers to food that has been pounded almost like a chutney. A common way of making it involves combining yogurt with chopped or ground veggies or fruits with spices. It is finished by tempering it with coconut oil, mustard seeds, urad dal, and curry leaves.

Here’s how raitas and pachadis differ –

  1. Raita is an accompaniment that hails from North India while pachadis are from the southern part of India.
  2. Raitas are almost always yogurt based but pachadis don’t have to be. Pachadis can be yogurt based or made by combining cooked vegetables in a coconut based sauce which is then tempered with mustard seeds and curry leaves.

That on a nutshell is the difference between the two.

A quick note before we jump off to the recipes

Most of us have a go-to raita recipe that we rely on from time to time. But if you are someone who likes to mix things up, I have a list of 10 raita recipes for you to try. You’ll find a few traditional recipes, some with a twist and some exciting new ones that you have never made before. I would love for you to try them and leave me a comment on how you liked it. I can’t wait to hear from you :-).

Cucumber tomato raita – the basic Indian raita

This basic Indian raita recipe is made from everyday pantry ingredients and can be assembled together in no time. This cucumber onion tomato raita is the most commonly made raita in most Indian households.

Mint Raita

This refreshing spiced yogurt raita made from mint is a worthy accompaniment to delicious biryanis, parathas, and other grilled Indian foods. Learn how to make it in under 5-minutes.

Cucumber raita recipe

This delicious mix made from grated cucumber and yogurt is our favorite raita to pair with any Indian meal. In fact, this is my go-to raita for biryani recipes. Check out this recipe to find out what makes it to so ‘lick-your-bowl’ good.

Pineapple raita

Eat this pineapple raita as a dessert or pair it with biryanis – this raita sauce tastes delicious either way. Also, learn my trick to make it irresistible.

Onion raita

If you have been craving some Indian raita to go with your biryani recipes, then this recipe is for you. Make it with ingredients that you have at home and in less than 5 minutes. It is the perfect way to finish off a delicious Indian meal.

Boondi raita

Crispy chickpea flour balls soaked in spice-infused creamy yogurt, that’s what this delicious boondi raita is made of. A hot favorite in our home – we can’t get enough of this crunchy boondi raita.

Mango raita

If you love mangoes, then this mango raita recipe has your name written all over it. Enjoy it as a dessert or as a side dish along with a spicy Indian meal.

Capsicum raita

Chilled and refreshing yogurt dip with crunchy bites of capsicum! Cools down any Indian meal for this hot and humid season.

Pomegranate Raita

This raita is a delicious combination of mint, coriander, yogurt, and pomegranate. The freshness of mint and coriander definitely make this pomegranate raita a summer favorite.

Beetroot raita

This cooling and refreshing beet raita makes a perfect side dish to pair with Indian food.

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About Anushree Shetty

Hi! I am Anu - I combine my passion for food and photography to create easy, delicious, and visually appealing Indian-inspired recipes to inspire busy moms to cook more often at home.

Let’s talk about the ingredients for Jeera Raita Recipe

Cumin/Jeera: Jeera is dry roasted on low flame till aromatic and thereafter used for this recipe. It is important to dry roast cumin on low flame and till dark brown.

Red chili powder: I personally don’t like and add red chili in my raita recipes. You can zing up the jeera raita with a pinch of red chili powder.

Salt: I do not use the regular salt or the table salt for my raita recipes. I use black salt. I believe that the table salt should not be consumed without cooking and therefore for my raita and salad recipes I prefer black salt.

Yogurt/dahi: For any raita recipe it is important to whisk the curd very well. The smooth sea might not make good sailors but smooth yogurt makes good raita.

Flavors: We are using the most common raita flavoring ingredient as the main ingredient, therefore, I did not add anything to flavor the jeera raita. You can add chopped coriander leaves.

Recipe Summary

  • 1 cup plain whole-milk yogurt
  • 2 teaspoons grated lemon zest plus 1 tablespoon fresh lemon juice
  • 3/4 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 8 ounces fresh English peas
  • 4 ounces fresh sugar snap peas, trimmed and halved on an angle
  • 4 ounces fresh snow peas, trimmed and thinly sliced lengthwise
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon brown mustard seeds
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon chaat masala (such as MDH Chunky Chat Masala)
  • 1 small fresh serrano chile, stemmed and finely chopped (unseeded)
  • Kosher salt, to taste
  • Black pepper, to taste
  • 3 tablespoons Spicy Mango-Mint Chutney
  • Fresh cilantro leaves, for garnish
  • Pea shoots, for garnish

Stir together yogurt, lemon zest and juice, sugar, and salt in a small bowl. Store in an airtight container in refrigerator until ready to use, up to 3 days.

Bring a large pot of salted water to a boil over high. Fill a large bowl with ice water. Add English peas to boiling water cook 4 minutes. Add snap peas cook 2 minutes. Add snow peas cook until all peas are crisp-tender, about 30 seconds. Using a spider, remove pea mixture from boiling water, and plunge into ice water let cool 3 minutes. Drain well transfer to a medium bowl.

Heat oil in a small skillet over medium-high. Add cumin seeds and mustard seeds toast, stirring constantly, until very fragrant, 40 seconds to 1 minute. Stir in ginger, chaat masala, and chile to form a thick paste. Remove from heat add to pea mixture in bowl, and toss to combine. Season to taste with salt and pepper. Refrigerate, uncovered, until chilled, about 10 minutes.

Transfer spring pea chaat to a serving platter drizzle with spicy mango-mint chutney and 1/4 cup lemon raita. Garnish with cilantro leaves and pea shoots.

Tzatziki is a Greek dip made using Greek yoghurt (instead of an Indian dip using natural yogurt). Tzatziki is also made with cucumber but is often flavoured with dill and garlic, plus a little sugar, as well as an acidic element, such as white wine vinegar or lemon juice.
Tzatziki is usually thicker than raita.
Raita often contains some spices.

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