Cucumber Raita
A cooling yogurt side with grated English cucumber, ground cumin, and fresh cilantro. A little fresh mint adds brightness to this creamy, home-style Indian accompaniment.
- Home-style
- Indian
- indian side dish
- no-cook
- no-cook accompaniment
- raita
- side dish
- Vegetarian
Shopping options
Most used first · Blue: used in recipe. Gray: left over. Check products to include them.
English Cucumber
English cucumber, unpeeled · 8 Ounce
Estimated price
80%
Details
Kroger® Plain Whole Milk Yogurt Tub
Plain whole-milk yogurt · 2 Cup
Estimated price
53%
Details
Organic Cilantro
Fresh cilantro, finely chopped · 2 Tablespoon
Estimated price
13%
Details
Simple Truth Organic® Mint
Fresh mint leaves, finely chopped · 1 Tablespoon
Estimated price
11%
Details
McCormick Ground Cumin
Ground cumin · 0.5 Teaspoon
Estimated price
2%
Details
Kroger® Pure Ground Black Pepper Shaker
Ground black pepper · 0.13 Teaspoon
Estimated price
1%
Details
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
Salt · 0.5 Teaspoon
Estimated price
0%
Details
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Plain whole-milk yogurt-2 cups
- English cucumber-8 ounces
- Fresh cilantro-2 tablespoons
- Fresh mint leaves-1 tablespoon
- Ground cumin-1/2 teaspoon
- Salt-1/2 teaspoon
- Ground black pepper-1/8 teaspoon
Wash your hands with soap and water. Rinse the cucumber, cilantro, and mint under running water and pat dry. Remove any damaged areas, trim the cucumber ends, and finely chop enough herbs to measure the listed amounts.
Use a stable cutting board and keep fingers clear while trimming and chopping.
Grate the cucumber on the large holes of a box grater. Gather it in a clean kitchen towel and squeeze gently to remove excess liquid. Stop when it is no longer dripping freely; the cucumber should remain moist rather than completely dry.
Keep fingertips away from the box grater's sharp surface.
Whisk the yogurt in a medium bowl until smooth. Add the ground cumin, salt, and black pepper, then whisk until evenly combined.
Use yogurt made with pasteurized milk and keep it refrigerated until needed.
Fold in the squeezed cucumber, cilantro, and mint. Stir thoroughly so the cucumber and herbs are evenly distributed.
Serve cold as a side dish with dal, rice, vegetable curry, or flatbread. If not serving immediately, cover and refrigerate at 40°F or below, then stir before serving.
Refrigerate within 2 hours, or within 1 hour if the surrounding temperature exceeds 90°F.
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