A perfect cooling accompaniment to almost any spicy main course. This 3-step raita can be enjoyed as a side dish or dip.
A cooling raita is a staple in most types of Indian cuisine. This easy raita recipe takes just 5 minutes to prepare in 3 easy steps.
What is raita?
Raita is a side dish made with yogurt and spices. It is popular throughout India offering a cooling balance to accompanying spicy dishes.
There are many different types of raita, some are made with small pieces of fried batter, a tadka (a tempering of spices), fruit or vegetables.
Why this raita works
Cucumber and onion raita is rather like a salad in yogurt. The combination makes a wonderful side for any vegetable or meat curry, kebabs or even rice and daal. It can also be enjoyed as a dip with freshly made roti or paratha.
The contrasting textures of smooth yogurt with crunchy onions and cucumber, is very satisfying, while the mixture of cold with fresh raw ingredients is deliciously refreshing.
What kind of yogurt to use
In India raita is prepared with dahi which is curd and whey. This is preferable to using strained yogurt such as the Greek or Turkish varieties. Select a good live yogurt.
How to make it
- Stir the yogurt till it is a smooth consistency.
- Stir in the cucumber, onions, garlic, salt and green chilli.
- Garnish with the cumin and red chilli powders, and black pepper.
How to serve it
You can serve it straight away, but I recommend making it 30 minutes to an hour ahead to allow time for it to chill. This allows the flavours to come together beautifully, and it tastes better cold.
Try it with these recipes
This raita goes well with any of these spicy dishes:
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Cucumber & Onion Raita
- 2 cups yogurt
- salt to taste
- 1 clove garlic minced
- 1/2 cup cucumber grated
- 1 small onion minced
- 1 small green chilli chopped
- a pinch red chilli powder
- a pinch cumin powder
- black pepper freshly ground, to taste
- In a bowl, stir the yogurt till smooth.
- Add the cucumber, onions, garlic, salt, and green chilli.
- Sprinkle the cumin and chilli powder over the top and some ground black pepper. Refrigerate and serve chilled.
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