Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 2
Main ingredients
Seasoning and finishing
Equipment
Mixing bowl; whisk; spoon.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Mix · About 1 min
- Using a whisk, smooth out 240 ml plain yogurt inside the mixing bowl.
- Fold in 240 ml finely chopped cucumber.
- Add 1 tsp roasted ground cumin, ½ tsp chaat masala and ¼ tsp salt.
- Stir to distribute the spices.
Finish · About 1 min
- Scatter 1 tbsp chopped coriander over the raita.
- If using chili powder, add ¼ tsp Kashmiri chili powder.
- Serve cold.
Tips
Substitutions
- Use mint instead of coriander.
Storage
- Get perishable Cucumber Raita into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Cucumber Raita within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Cucumber Raita to 74°C / 165°F, stirring or turning it for even heating. When Cucumber Raita is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Mix yogurt and spices ahead; grate cucumber close to serving.
FAQ
Why is it thin?
Cucumber releases water. Squeeze gently if very wet.
Can I use thick yogurt?
Yes. Loosen with a small amount of water if necessary.
How should I store cucumber raita?
Get perishable Cucumber Raita into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Cucumber Raita within two days, keeping it covered at 4°C / 40°F or colder.
Recipe source and adaptation
Measured home adaptation: Dassana Amit: Cucumber Raita Recipe (Indian Raita).
Concise adaptation; quantities and method are stated.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
