Traditional recipes

Cucumber-Mint Raita

Cucumber-Mint Raita

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  • 1 large unpeeled English hothouse cucumber, halved, seeded, coarsely grated
  • 2 cups plain whole-milk yogurt
  • 1/4 cup (packed) chopped fresh mint
  • 1/4 teaspon plus pinch of cayenne pepper

Recipe Preparation

  • Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.

Reviews Section

Cucumber and Mint Raita

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Cool, fresh, and extremely versatile, this raita can be served as an accompaniment to almost any dish, snack, or meal. The cool cucumber and yogurt mixture acts as a perfect foil, especially for spicy food.

Get The Cookbook

Making Mint Sauce at Home.

For those of you who are not British, you may be scratching your head right about now.

Don&rsquot worry, you can make mint sauce at home.

Take one large bunch of mint (50g or so) and chop it as finely as you can.

Pour 50ml of boiling water over and stir, then add 50ml of malt vinegar and allow to cool. When cooled taste and add salt and either sugar or honey to taste.

Alternatively, you could follow this mint sauce recipe.

This classic Indian side is perfect to serve alongside hot curries like my pork vindaloo or lamb madras.

This is because of the cooling properties of both cucumber and yoghurt.

But to be honest gimme a mountain of poppadoms and a bucket of this cucumber and mint raita and I&rsquod not complain!

Cucumber Raita with Mint

Ingredients (serve 3 – 4)
1 ½ [about 425 g] English cucumbers
¼ cup [2-3 springs, 8 g] fresh mint leaves, finely chopped
1 tablespoon balsamic vinegar (or lemon juice)
¼ teaspoon ground cumin (optional)
¼ teaspoon coriander seed powder (optional)
200 ml coconut milk, thick and creamy (or Greek-style vegan yoghurt)
Salt to taste

You may peel the cucumbers or leave the skin on. Grate them using a coarse grater. Once grated, squeeze out the excess water from the cucumber and place them aside in another mixing bowl. You don’t actually need to remove the water to the last drop but just some of the excess so that the raita doesn’t turn out too watery.

If the coconut milk has solidified, beat it well into a smooth creamy mixture first. If you are using vegan yogurt instead, beat it to a smooth consistency too.

Then add all the rest of the ingredients into the mixing bowl with the grated cucumber and mix well.

Lastly add the salt to taste. If you are not serving the raita right away, you may refrigerate it without the salt. Then add the salt in just before serving.

Cucumber mint raita

Most people enjoy raita a lot along with their meal. So I am not an exception. I also enjoy raita when I am having my lunch. Cucumber mint raita is one of my favorites. Having roti and a paneer dish (or any other available favorite dish) along with this cucumber & pudina raita is very much enjoyable.

Though I prefer to have this cucumber and mint leaves raita at home only but I tried cucumber mint raita several times outside home. But nothing can beat fresh curd and homegrown mint leaves made raita. Nothing can be comparable with this. Particularly when you have mint plants in your garden then you can get plenty of fresh mint leaves anytime. That is why I also make various mint based dishes like pudina chutney, pudina raita and this cucumber mint raita.

I also tried to grow cucumber in a container but I failed to get cucumbers from those plants. But next I will try again and I am sure I will get some juicy cucumber from those plants.

When I was in Delhi then I used to visit restaurants very frequently but nowadays I visit restaurants or food stalls less frequently. Rather I am having more and more homemade food & drink. Recently I am only visiting a few selective restaurants that near my location or some restaurants which are located near my friends’ residences. So I am missing my good old days when every weekend I used to try a new restaurant.

okay, if you are curious to know about this cucumber mint raita then I will say this is super tasty and very easy to make at home that too with very few ingredients only.


Stir yogurt briskly in a bowl to make sure it is smooth.

Mix in mint, salt, and cumin.

Refrigerate for several hours for best flavor.

Place in a serving dish. Grind a bit of black pepper over the top.

Garnish the raita with mint and/or cilantro leaves. Serve cold in small bowls

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Healthy Foodist

This Cucumber Mint Raita (Salad) is a refreshing accompaniment to any main meal. The curd and the minimal spices used here will balance out and neutralize your otherwise spicy meals. This raita is super quick and easy to make, and goes amazingly well with any biryani/ pulao.

This Raita is also a Vrat recipe and can be consumed during fasting. If there’s anything in the ingredient list that you don’t eat while fasting, you may simply skip/ replace it.

I have used regular homemade curd here but you can substitute it with greek yogurt, full fat or low fat curd as per your preference. Also preparing this raita and chilling it for 1-2 hours in advance in the refrigerator before you serve will enhance the mint flavour in this Cucumber Mint Raita.

Sausage and Mint Brown Rice Meatballs with Minty Cucumber Raita Sauce…

1 lb. ground grass-fed organic sausage

1 cup fresh flat leaf parsley, chopped

1 egg, lightly beaten (preferably free range organic!)

Prepare brown rice ahead of time and let cool. Add all ingredients together in a bowl and mix until well-combined. Cover bowl with plastic wrap and refrigerate for at least one hour (up to one day – if you want to prepare ahead). All ingredients should look evenly dispersed throughout the mixture, like this…

Roll into 18 golf-ball sized meatballs or smaller if you want to make a miniature version. Bake at 425 for 15 minutes. Turn each meatball once and bake for another 10 to 15 minutes until the meatballs turn golden brown. This may require a little more or a little less cooking time depending on the size of your meatballs. Also, Ms. Jeannie broiled hers for the last couple of minutes to get a nice dark brown crust on each.

For the Minty Cucumber Raita…

1/2 large cucumber – peeled, seeds removed and then grated

1/8 cup chopped fresh mint

1 teaspoon honey mustard ( Ms. Jeannie used Inglehoffer’s which is a German mustard)

1 teaspoon apple cider vinegar

kosher salt and freshly ground pepper to taste

Place grated cucumbers in a paper towel and squeeze out all the extra liquid. Then combine all ingredients in a bowl until thoroughly mixed. Cover and refrigerate for at least one hour before serving. Makes 2 cups of raita.

Arrange the meatballs on a platter alongside the raita. Ms. Jeannie served her sauce in her grandmother’s 1930’s teacup – which looked pretty! If you want to garnish the plate you can use (you guessed it) fresh mint or dill. But the meatballs don’t last long once out among the party crowd so you may not want to even bother!

Ms. Jeannie was rooting for longshot Wildcat Red…

and even though he didn’t win – it was still a great race! Now it is on to the Preakness to see if California Chrome will become a Triple Crown winner. Ms. Jeannie’s two best friends couldn’t make last night’s party so they’ve all decided to get together for round two on May 17th to watch the Preakness. It might just be a California themed event!

Cucumber and Mint Raita

A really quick and easy cucumber mint dip which takes minutes to prepare. Cucumber and mint raita is a yogurt based Indian dip that can be prepared with ingredients right from your refrigerator. Whether be breakfast, lunch or dinner this refreshing side dish blends well with any course of meal. Cucumber has a cooling effect on our body. About 96% of cucumber is water and while grating all of that collects around cucumber. I usually save that water, stir in some chopped mint leaves, season with salt-pepper and drink it – it’s a wonder drink that aids digestion.

Easy, simple yet lip smacking raita that goes well with any Indian meal whether be dal or pulao. After mixing in all the ingredients let the dip sit in the refrigerator for a while and let curd soak in all the flavors. I have used thick homemade beaten yogurt for this recipe and have added 1 tablespoon of cucumber water to dilute my raita. If the yogurt you are using already has a high water content in it, then skip this part as it will make the raita runny. Squeeze out all of the water, stir in grated cucumber, add spices, mix and enjoy. For thick and creamier texture you can even use store bought curd/yogurt.

A tip – Have Pudina Chutney – Mint Chutney on hand – stir in 1 teaspoon of mint chutney to your cucumber raita and enjoy the amazing taste. If using mint chutney then skip adding dried mint.

A great accompaniment to Chicken Biryani

  • 2 cups Beaten Curd (yogurt)
  • 1 cup Grated cucumber
  • 1 teaspoon Red chili powder
  • 1 teaspoon Roasted cumin seeds click to get cumin seed recipes
  • 2 teaspoon Dried mint leaves
  • 1 tablespoon Grated cucumber water
  • Salt to taste
  1. Wash and peel cucumbers.
  2. Using the biggest side of grater, shred cucumber into thin long shreds.
  3. Assemble all the ingredients – curd, cucumber and spices.
  4. Whisk curd and make it smooth.
  5. Add shredded cucumber..
  6. Mix in spices and give it a good mix.
  7. Adjust spices and store it in the refrigerator.
  8. Serve chilled
  9. A perfect accompaniment to any Indian meal or parathas.

Cucumber Raita

Cucumber Raita is a delicious creamy, cooling condiment that&rsquos the perfect accompaniment for Indian curries, stews, kebabs or any spicy dish.

  • Author:Lisa
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 2 ½ cups 1 x
  • Category: Dip
  • Method: no cook
  • Cuisine: Indian


  • 2 cups plain yogurt
  • 1 cucumber, peeled, halved lengthwise, seeds scraped out with a spoon, and grated or finely chopped.
  • 1/2 cup chopped mint leaves (plus some for garnish, if you like)
  • 1 large garlic clove, pressed or very finely minced
  • 1 teaspoon cumin seeds, toasted in a dry pan over high heat for a few seconds, until fragrant (if you&rsquore short on time, you can use 1/2 teaspoon ground cumin)
  • 1/2 teaspoon kosher salt


Mix all the ingredients together. Season to taste with salt, if needed. Keep covered in the fridge until ready to eat.

Keywords: Yogurt dip with cucumber, garlic and mint, yogurt herb dip, Indian yogurt condiment


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