Cucumber Raita is a delicious and refreshing side dish often served with spicy Indian meals. It's commonly made with yogurt, cucumber , fresh cilantro and mint but has many other variations. It's a delicious accompaniment to a variety of things and also makes a great dip!

How to Make Cucumber Raita

This recipe couldn't be easier. Seriously, the hardest part is chopping the cucumber and herbs and I'm pretty sure if you can hold a knife you can manage that.

For cucumber raita you can either grate, chop, or slice the cucumber. Usually I grate it but this time I wanted to go chunky. If I was making it as more of a dip I would grate it. First remove the seeds from the cucumber so they don't add extra water to the dish. Cut the cucumber lengthwise into quarters. Using a small knife remove the seeds. Slice quarters into approximately 1/2 cm slices, or thinner. For the herbs, rinse, dry, and finely chop. The measurements are only a guideline and don't have to be followed exactly.

In a bowl mix together cucumber, yogurt, herbs, cumin and salt. Stir to combine. You can serve it immediately or cover and store in the fridge for a week. After sitting for a while water will pool on the top. Not to worry, just give it another stir before serving.

What if I don't like mint?

I hear you...sometimes it can come off a bit strong but trust me, in certain dishes it is key and this is one of them. BUT if you insist on leaving it out you can use just the cilantro, adding a little extra.

Can I use dried herbs?

I don't recommend it. Dried cilantro doesn't have much flavour and dried mint can be too strong.

What do I serve Cucumber Raita with?

Raita can be served with many dishes such as this Sheet Pan Curried Chicken and Vegetables. It goes particularly well with spicy dishes as it acts like a cooling agent. But you can also use it as a salad dressing or a vegetable dip!