• prep time5 min
  • total time 5 min
  • serves 4

This raita is a fresh dip to serve with toasted pita or chips. It can also be used as a cooling accompaniment that tempers the heat of a spicy curry.

18 Ratings
Directions for: Raita


1 large cucumber

2 cups plain yogurt

¾ tsp cumin

¼ tsp ground coriander seed

⅛ tsp cayenne

1 lemon, juiced

salt and freshly ground black pepper

¼ cup chopped fresh mint

pita wedges, for serving


1. Slice the cucumber in half. Use a spoon to scrape out the seeds, then grate it onto paper towels. Squeeze the cucumber in the paper towels to remove the excess moisture, then set aside.

2. In a bowl, stir together the yogurt, cumin, coriander, cayenne, lemon juice, salt and pepper. Add the cucumber and stir to combine, then stir in the mint. Taste and adjust the seasoning as you desire.

3. Cover and refrigerate for a couple of hours to allow the flavors to combine. Serve as a dip with pita wedges.

See more: Yogurt, Appetizer, Easy, Herbs, Indian


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