Cucumber Raita Recipe (Kheere Ka Raita)
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Cucumber raita (kheere ka raita) is a cool, creamy North Indian yogurt side dish made with fresh cucumber, spices, and herbs. It is quick to make, refreshing to eat, and a classic companion for biryani, pulao, kebabs, and spicy curries. Follow my easy recipe to make it.
Looking for more raita recipes to serve with your everyday meals? Try Aloo Raita, Kaddu Ka Raita, Boondi Raita, Fruit Raita, Pineapple Raita, Carrot Raita, and Mango Raita.
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I made my pudina rice for today’s lunch and thought to serve it with plain yogurt. But Mohit requested a raita to go along with the pulao. So, to kill two birds with one arrow, I shot a video of a cucumber raita recipe. That’s what I like about my job. I get to make my cake and eat it too :). I am off to enjoy my meal of pulao and raita, but you take a look at this simple recipe and try it!
This recipe is very easy to make and comes together in under 10 minutes. Do give it a try!
Ingredients
- Plain Yogurt (Dahi, Curd) – You can use fresh homemade yogurt or store-bought yogurt. I use whole milk yogurt (full-fat yogurt) to make my raita super creamy. You can use low-fat yogurt, too.
- Milk – Add a little milk to thin the kheera raita. You can also replace milk with water.
- Cucumber is the star ingredient of this recipe. You can use any variety of cucumber: Indian, Persian, or English; all work fine.
- Mint and Cilantro (Coriander Leaves) give a refreshing taste to this cucumber raita recipe.
- Green Chilies – This is optional, but I love the hint of spiciness green chilies add to this raita.
- Others – You will also need roasted cumin powder and black salt (kala namak).
You can skip adding cumin powder and salt and add a teaspoon of raita masala powder instead.
You can add some chaat masala, red chilli powder, and black pepper powder to perk up the taste.
How To Make Cucumber Raita
Step 1: Whisk 1 cup of chilled plain yogurt in a mixing bowl until smooth and creamy.
Step 2: Add the following ingredients to the bowl and mix well.
- ½ cup chilled milk (or chilled water)
- ½ cup peeled and grated cucumber
- 2 tablespoon chopped mint leaves
- 1 tablespoon chopped cilantro
- 1 teaspoon chopped green chilies
- 1 teaspoon black salt
- ½ teaspoon roasted cumin powder
The consistency of the cucumber raita should be thick but flowy. Add more water if needed to reach that consistency.
Step 3: Serve immediately or refrigerate for 1-2 hours before serving.
Cucumber Raita FAQs
Use vegan yogurt and vegan milk in place of dairy yogurt and milk.
You can add grated carrots, chopped onions, tomatoes, and pomegranate kernels to this raita.
Leftover raita can be stored in an airtight container in the refrigerator for 1-2 days. Try using a glass container instead of a plastic one so it doesn’t absorb smells from the plastic and retains its freshness for longer.
Serving Suggestions
Serve it with any Indian-style meal. It will not only enhance the taste but also cool you down.
I love serving it with spicy vegetable biryani, chicken biryani, or any other spicy Indian dish, as it soothes the palate with its cooling effect.
You can also serve ot with pulao, kababs, dal, or stuffed parathas.
It also works as a dip for roasted vegetables or a cooling side for spicy grilled dishes.
Other Cucumber Recipes We Recommend
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Cucumber Raita Recipe (Kheere Ka Raita)
Ingredients
- 1 cup chilled plain yogurt (dahi, curd)
- ½ cup chilled milk
- ½ cup peeled and grated cucumber
- 2 tablespoons chopped mint leaves
- 1 tablespoon chopped cilantro (fresh coriander leaves)
- 1 teaspoon chopped green chilies
- ½ teaspoon roasted cumin powder
- 1 teaspoon black salt
Instructions
- Whisk yogurt in a bowl until smooth and creamy.
- Add the remaining ingredients to the bowl and mix well.
- Serve immediately or refrigerate for 1-2 hours before serving.