Menu
Menu

India Flag India

Country Overview

Business Culture

Clothing Size Guides

Communications

Cost of Living

Culture and Society

Demographics

Driving and Autos

Economy and Trade

Education

Educational Resources

Environment

Export Process

Food Culture and Drink

Geography

Government

Health and Medical

History

Holidays and Festivals

Import Process

Language

Kids' Stuff

LGBTQ+

Life Stages

Maps

Media Outlets

Money and Banking

Music

Names

National Symbols

Points of Interest

Quality of Life

Real Estate

Religion

Security Briefing

Social Indicators

Travel Essentials

Cucumber Raita

A simple side dish served alongside spicy meals, cucumber raita can be used to cool the tongue. It is made of yogurt, onion, and spices, and can also be served as a salad or dip.

Recipe Servings: 2–4

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Raita:
  • 1 big cucumber, cut into small pieces
  • 1 onion, finely chopped
  • Salt, to taste
  • 1–1½ cups (240–360 ml) plain yogurt
  • 4–6 green chilies
  • 1 Tbsp (15 ml) grated coconut
Seasoning:
  • 1 Tbsp (15 ml) oil
  • ½ tsp (2.5 ml) mustard seeds
  • A few curry leaves
  • 1 Tbsp (15 ml) fresh coriander leaves (cilantro)

Directions

  1. In a bowl, mix cucumber, onion, salt, and yogurt.
  2. Grind chilies and coconut to a coarse paste and add to yogurt mixture. 
  3. Heat oil and fry mustard seeds and curry leaves.
  4. Cool fried seasonings and then add to yogurt mixture.
  5. Add fresh coriander leaves and serve.