Cool, creamy, and refreshing, cucumber raita is just the ticket for cooling down from scorching heat of both types: atmospheric and chile pepper spiked. Not surprising if you consider its birthplace (India), where weather is often balmy, with food spiced to match. While generally considered a condiment — try a dollop of it with biryani, seekh kebabs, tandoori chicken, basically anything Indian or Pakistani — it's also a solid side dish on its own accord, and a soothing snack when served with naan, pita, or other flatbreads. So what are you waiting for? Get the fast and easy recipe.

Cucumber Raita

Cucumber Raita


  1. 3/4 cup plain Greek yogurt
  2. 1 tablespoon finely chopped cilantro
  3. Finely grated zest of 1 lemon
  4. 1 teaspoon freshly squeezed lemon juice
  5. 1/2 teaspoon ground cumin
  6. 1 cucumber, peeled, halved lengthwise, and seeded
  7. Kosher salt, to taste


  1. In a medium bowl, whisk the yogurt, cilantro, lemon zest, juice, and cumin to blend. Using the fine holes of a box grater, grate the cucumber into yogurt mixture. Stir to blend and season to taste with salt.
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