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Raita is a classic Indian side dish made with cool, creamy yogurt, crisp cucumber, onions, and fresh herbs. It’s a flavorful way to balance out the bold, spicy flavors of Indian food. One spoonful of this delicious yogurt sauce and you’ll be hooked!
I was first introduced to Indian cuisine by my dear friend, Meena. Meena invited us to dinner shortly after she moved to the U.S. from India. She cooked the most amazing Indian dishes for us! I loved all of the flavors, but since we were not used to eating a lot of spicy foods, our taste buds were on fire! Luckily, she also had a bowl of cool, creamy cucumber raita on the table. She explained that raita isn’t just a sauce, it’s a traditional Indian side dish that balances out spicy flavors and adds freshness to the meal.
Since then, I’ve made raita a staple in my own kitchen. It’s quick, refreshing, and brings so much flavor to the table.
❤️ Kelsey
Table of Contents
What is Raita?
Raita is a traditional Indian side dish made with yogurt (called dahi in Hindi) that’s mixed with vegetables, herbs, or even fruit. My favorite is this recipe for cucumber raita — the creamy yogurt, crisp cucumber, fresh cilantro, and onion make such a simple but delicious combination. In Indian cuisine it’s considered an essential part of the meal that balances the heat and ties everything together.
Key Ingredients
- Raita base: To make this Raita recipe, you start with a base plain yogurt (or curd). You can use Greek yogurt and I have seen some recipes with sour cream, but for our recipe we use just plain regular yogurt.
- Vegetables: Cucumber and onion. I like to peel and seed the cucumber. You can also grate cucumber, but make sure to squeeze the moisture out with paper towels or a dish towel. I like to use red onion, but you can use white as well.
- Herbs and Spices: Chopped cilantro is a must! It adds so much freshness. We also add ground coriander. The yogurt is salty so you don’t need to add salt, but you can add a dash of black pepper.
How to Make Raita
- In a small bowl, combine plain yogurt, finely chopped cucumbers, cilantro, red onion, and ground coriander.
- Stir the ingredients together until evenly distributed. Chill in the refrigerator for at least one hour prior to serving.
- Serve Raita with your favorite Indian cuisine and naan bread.
Recipe Variations
One of the things I love most about raita is how versatile it is! This recipe is a classic cucumber raita, but in Indian cuisine you’ll find so many delicious variations. Here are a few ideas to try:
- Boondi Raita – Made with tiny fried chickpea flour drops (boondi), this version has a wonderful crunch and is a favorite across North India.
- Mint Raita – Fresh mint leaves blended into the yogurt make this variation extra cooling and perfect with spicy kebabs.
- Pineapple Raita – A sweet and tangy version often served in South India, made with juicy pineapple pieces mixed into the yogurt.
- Vegetable Raita – Add a mix of chopped veggies like carrots, tomatoes, and bell peppers for extra color and crunch.
You can also play around with spices — a sprinkle of cumin, chili powder, or mustard seeds can completely change the flavor profile. For a dairy-free option, use your favorite plant-based yogurt to make a vegan raita. However you prepare it, raita is meant to be flexible, refreshing, and a tasty way to balance any Indian meal.
Frequently Asked Questions
Yes, but for the freshest taste and texture, prepare it just 1–2 hours before serving. If you want to prep ahead, mix the yogurt with the onion, cilantro, and coriander, then add cucumber just before serving.
Yes! Greek yogurt makes the raita thicker and creamier. You can also thin it out with a little water or milk if you prefer a lighter consistency.
Raita is best served fresh, but it will keep in the refrigerator for up to 2 days. The cucumber tends to release water over time, so give it a stir before serving.
Yes. Use a plant-based yogurt, like almond or coconut yogurt, in place of dairy yogurt. Just make sure it’s unsweetened and plain for the best results.
What to Serve with Raita
Raita is the perfect cooling side dish to balance out rich, flavorful Indian meals. Try serving it with curries, a tikka masala, or biryani for a complete dinner. It also pairs beautifully with our coconut rice, or as a dip alongside naan bread or pita chips. However you serve it, this simple yogurt cucumber sauce brings freshness to every bite!
Did you try this Raita recipe? I’d love to hear how you served it! Leave a comment below and don’t forget to give it a ⭐⭐⭐⭐⭐ rating.
Easy Raita Recipe (Indian Yogurt Sauce)
Video
Ingredients
- 1 cup plain yogurt
- 2 teaspoons red onion, finely chopped
- 2 teaspoons cucumber, peeled, seeded, and finely chopped
- 1 teaspoon cilantro, finely chopped
- 1 teaspoon ground coriander
Instructions
- In a small bowl, mix all the ingredients until combined.
- Chill in the refrigerator until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I like you, love trying foods from all over! I will be making this again. It was a hit! Naan is perfect with it!
I don’t make a lot of Indian food, but this is something I can get used to making. Very flavorful! I am excited to try lots of things with it!
We love to dip crackers or Naan bread in this raita! The combination of flavors is perfections! So creamy and savory!