Refreshing Indian Raita Recipe (Yoghurt Cucumber Dip)

Indian raita in a blue bowl, garnished with mint leaves.




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… Mint may also treat headaches and nausea, reduce fatigue and help with weight loss. I mean, heaven in a piece of plant right there.


Raita in a small blue bowl. Marble tabletop.


What is the difference between tzatziki and raita?


Raita and tzatziki are both delicious yoghurt cucumber dips, but there are some differences. Raita usually use a thinner, salted yoghurt, while tzatziki has a thick Greek yoghurt base. I still prefer using a thicker yoghurt in my raita, to keep its shape, but if you want to go more authentic, use a thinner yoghurt. Tzatziki also has a lot of lemon juice, making it more tangy. Tzatziki usually has dill as its herb of choice (sauces can have opinions, right?), while raita usually use mint and/or cilantro.


Both pair well with heavily spiced, toasted, and grilled foods and can be served as either a dip or condiment. And in my opinion, a dip should be a little chunky, like my delicious chunky guacamole too.

What are the ingredients in a raita?


The most common ingredients in a raita are plain yoghurt, fresh mint and grated cucumber. There are tons of varieties of raita, but in the Western world, the cucumber raita is the most common. This raita is mega delicious and so simple to put together in about 5-10 minutes:


  • Plain Yoghurt: I like to use Greek or Turkish yoghurt as it becomes more of a dip, you can use regular plain yoghurt, but the raita will be saucier.
  • Fresh mint: tons and tons of it, because mint is life.
  • Cucumber: grate the cucumber, next to the sink as this can get messy. Press it into a ball over the sink to make it dry, this way the raita won’t get watery.
  • Red onion: Finely chopped. This is optional, but really delicious. You can also use chives or any other onion.
  • Cumin: A little bit of spice for added interest and flavorrrr.
  • Salt and pepper: To finish it off!


Ingredients to make this raita recipe.


That’s it. I like to keep it plain and easy, as this is supposed to just cool the palate while eating other spicier and more flavorful food.


What to serve with raita?


Just like fries need mayo (yes! I’m one of those), a good homemade naan needs a delicious dose of raita.


Raita is most common to eat next to Indian or Pakistani food. So naturally, all my Indian inspired recipes will work great with this raita recipe. Indian style kebabs, ginger coconut lentil curry and Indian jeera rice are the most obvious choices.


However, don’t let anyone tell you you can’t eat raita with any kind of spicy food that isn’t Indian. Why not add a dollop to this spicy harissa grilled chicken, Korean beef bulgogi, quinoa tabbouleh or to this healthy pasta salad?


And some recipes from other bloggers: chana masala from Hint of Healthy, dal methi paratha flatbread from Jagruti’s Cooking Odyssey, cabbage biryani from My Cooking Journey, alo gobi masala from Masala Herb and let’s not forget the tikka masala from In Fine Taste.


How to make this Indian Raita Recipe


It’s also a very easy condiment to throw together, no more than five minutes. You need to grate your cucumber, and when you’ve done that, take the cucumber over to the sink, and press out as much water as you can. You don’t want the raita to be watery and soggy.


Ingredients to make raita, separated in a glass bowl.


Next, chop the mint leaves and onion finely. I don’t like it when the onion sticks out too much, because this is a condiment that is supposed to be mild and soothing. You can omit the onion (or use another type of onion) if you want, but I like the body it gives to the raita. I suggest you give it a go, and adjust the next time!


Add all the ingredients into a bowl, taste and adjust seasoning with salt and pepper, or more cumin if you like.


Store, covered in the fridge, for about 3 days.


Happy Indian Night!


Raita yoghurt sauce in a blue bowl, garnished with mint. Flatlay.


Did you like this Indian Raita Recipe? Here’s more sauces I think you’ll like:



I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year. 



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This recipe was originally published on Oct 2nd 2017, but updated on Apr 15th 2020 for better photos and content.

Indian raita in a blue bowl, garnished with mint leaves.
Print Recipe
5 from 2 votes

Refreshing Indian Raita Recipe (Yoghurt Cucumber Dip)

This raita recipe is a cool, creamy yoghurt dip that is a must with spicy Indian recipes. Yoghurt and cucumber soothe the palate and stand up to the spicier dishes.
Prep Time5 mins
Total Time5 mins
Course: Side Dish
Cuisine: Asian, Indian
Keyword: indian raita, raita recipe, yoghurt cucumber dip
Servings: 2 cups
Calories: 28kcal
Author: Stine Mari | Ginger with Spice


  • 1 cup Turkish or Greek Yoghurt * Approx. 300g.
  • 1/2 large English cucumber grated and drained
  • 1/2 small red onion finely chopped
  • 1/3 cup fresh mint finely chopped, large handful
  • 1 tsp ground cumin or to taste
  • salt & pepper to taste


  • Grate the cucumber, and when you've done that, take the cucumber over to the sink, and press out as much water as you can. You don't want the raita to be watery and soggy.
  • Finely chop mint and red onion.
  • Mix all the ingredients together, and season to taste.
  • Store, covered in the fridge, for about 3 days.


Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!
* Traditionally, a raita is made with a thinner salted plain yoghurt. I like the consistency of Greek/Turkish yoghurt better, as the raita becomes more of a dip than a sauce. You can of course use regular plain yoghurt, but remember it will be thinner than mine.
Nutrition 2 tbsp: Calories: 28 | Fat: 1.9g | Saturated Fat: 0g | Protein: 0.9g |  Carbohydrate: 1.5g |  Fiber 0.2g |  Cholesterol: 0mg | Sodium: 1mg | Vitamin D: 0mcg | Calcium: 7mg | Iron: 0mg | Potassium: 28mg. Estimate for informational purposes only. 2 cups = 32 tbsp, making this a 16 serving recipe.

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