Cucumber-Yogurt Raita Recipe: How to Make Raita

Raita is a condiment and side dish from the Indian subcontinent, made with plain yogurt (dahi), spices, and a variety of vegetables—usually cucumber. Cool yogurt gets a refreshing lift from fresh lemon juice; cucumbers bring a hydrating relief to the palate. In South Indian cuisine, it’s known as pachadi.

Since yogurt aids in digestive health, raita is often served after main courses or as a palate cleanser in many Indian restaurants.

Cool, creamy raita is vegetarian and gluten-free. It is an excellent foil to the searing heat of Indian recipes and spicy foods in general. It’s best served with classic Indian dishes like:

• Indian butter chicken
• Chana masala
• Palak paneer
• Tikka masala
• Tandoori chicken
• Roti
• Naan
• Biryani
• Aloo gobi
• Samosas

...but it can also fulfill all your other yogurt sauce needs. As a close relative of Greek tzatziki, raita is a great addition to:

• Falafel and pita
• Quinoa grain bowls
• Roasted sweet potatoes
• Vegetable crudité dips

Traditionally, raita is made with:

1. 1. Plain yogurt (Greek yogurt works great, too)
2. 2. Ground cumin
3. 3. Grated (or finely diced) cucumber
4. 4. Lemon juice

Herbs like fresh cilantro, coriander, or mint leaves can also be incorporated to preference. Boondi raita incorporates small pearls of fried chickpea dough (besan) for a toastier flavor.

Try these variations next time you make raita at home.

1. 1. Switch up the veggies. Instead of (or in addition to) the cucumber, add diced radishes.
2. 2. Amp up the citrus. Add ¼ of a finely chopped preserved lemon. Preserved lemons are widely available in grocery stores, but can also be easily found in Middle Eastern markets or online.
   
3. 3. Brighten it up. For a South Indian take on raita, add unsweetened grated coconut or finely diced green chilies.