Raita is the perfect recipe for a refreshing yogurt topping and side with your next Indian meal.
It’s excellent with lentil curry, rajma (kidney beans curry), chana masala, and aloo gobi.
Why we love this easy yogurt sauce
Louise and I love using yogurt for cooling sauces and toppings; an essential practice in Mediterranean, Middle Eastern, and Indian cuisine (our favorites! 😊).
Like tzatziki, yogurt-tahini sauce, or our whipped ricotta, yogurt is the key ingredient here—so choose a high-quality one. Full-fat delivers the richest flavor.
We think you’ll love this raita recipe because:
- ⏳ It’s quick and easy to make with simple ingredients.
- 🌶️ It balances spicy foods making them more palatable.
- 🥘 It adds freshness and acidity making the main dish shine!
- 👌 It adds a creamy and crunchy contrast.
Try it for your next Indian inspired meal. You wont’t regret it!
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Yogurt: You can use Greek yogurt or strained curd to make a thick raita. Or a plain yogurt for a creamier one. Full-fat is best for flavor! Substitute non-dairy yogurt to make this vegan.
- Cucumbers
- Red onion or shallot.
- Vine tomatoes
- Cilantro
- Cumin
- Cayenne pepper or a finely chopped fresh chili.
How to make raita
Step 1: Prep the veggies. Dice the tomatoes and discard the seeds and excess liquid. Finely chop the cucumber and red onion for the perfect texture.
Step 2: Mix it up. In a bowl, combine cold yogurt with the chopped cucumber, tomatoes, red onion, fresh cilantro, and either cayenne pepper or finely chopped green chili for a kick.
Step 3: Season to perfection. Add salt and ground cumin, then mix well until creamy and well combined. Let it sit in the fridge if not serving immediately. This helps the flavors meld beautifully.
Flavor Tip: Toast the cumin in a dry skillet for a minute until aromatic. This enhances its depth and removes any raw bitterness.
Enjoy with biryanis, curries, or as a refreshing dip for flatbreads!
Serving suggestions
Raita is best as a side or topping with Indian recipes. You can pair with with quick pickled onions, spicy tadka. Serve it as a dip with naan bread, pita, or parathas.
Try it for your next meal with:
- Chana saag, Chana dal and chana masala.
Our latest obsession? An ultra-creamy red kidney bean curry called Rajma. It’s so ridiculously good with raita.
Tips
- 🥄 Choose your yogurt based on your preference: plain yogurt works best for a lighter raita, Greek yogurt for a thicker, creamier texture. Full-fat delivers the best flavor.
- 🔥 Toast your cumin: dry-roast ground cumin for a few seconds or whole seeds for a minute before crushing. This unlocks its oils, deepens flavor, and removes any raw taste.
- 🌿 Experiment with add-ins: fresh mint for brightness, black salt for umami, pomegranate seeds for sweetness, and chaat masala for a tangy kick.
- ❄️ Chill before serving: 15 minutes in the fridge lets the flavors meld and makes the raita refreshingly cold.
Frequently Asked Questions
Yes, you can use a non-dairy yogurt like a coconut or cashew-based yogurt.
Cucumber and tomatoes are most common but you can also add grated carrot, pomegranate seeds, and even chopped spinach.
Tzatziki is a Greek spread and sauce while Raita is Indian. While both include cucumber and yogurt, tzatziki also has garlic, olive oil, and dill and it does not contain cumin. It’s also made with Greek yogurt, resulting in a thicker texture. The cucumber is the only vegetable in tzatziki and is often grated, not chopped.
Make ahead: For best result make it 15 minutes to 6 hours before serving.
Refrigerator: Keep leftovers in an airtight container for up to 3 days.
Freezer: We don’t recommend freezing it.
More Easy Indian Recipes
If you tried this Raita recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Raita
Ingredients
- 1 cup plain yogurt full-fat for best best flavor. Use Greek for thicker raita.
- ½ cup cucumber finely diced
- ½ cup vine tomatoes finely diced, liquid discarded
- ¼ cup red onion finely chopped
- 2 tablespoons fresh cilantro chopped
- ½ teaspoon cayenne pepper or a finely chopped green chili
- ½ teaspoon cumin
- ¼ teaspoon salt
Instructions
- Prepare the vegetables:½ cup cucumber – finely diced.½ cup vine tomatoes – finely diced and liquid and seeds discarded.¼ cup red onion – finely chopped.2 tablespoons fresh cilantro – finely chopped.½ teaspoon cumin – toasted in a dry skillet for a minute until aromatic.
- Mix it up: In a bowl, combine cold yogurt with the chopped cucumber, tomatoes, red onion, fresh cilantro, and ½ teaspoon cayenne pepper. Add ¼ teaspoon salt and toasted cumin, then mix well until creamy and well combined. Taste and adjust for salt. You can add a splash of lemon for more acidity. Garnish with more cucumber, tomatoes, and cilantro.
- Let it sit in the fridge if not serving immediately. This helps the flavors meld beautifully. Enjoy with biryanis, curries, or as a refreshing dip for flatbreads! We recommend it with Rajma, an ultra-creamy kidney bean curry.
Notes
- Yogurt: You can use Greek yogurt or strained curd to make a thick raita. Or a plain yogurt for a creamier one. Full-fat is best for flavor! Substitute non-dairy yogurt to make this vegan.
- Red onion: Substitute shallot for a milder flavor.
- Cilantro: Substitute fresh mint.
- Cayenne pepper: Substitute a finely chopped green chili.
- 🥄 Choose your yogurt based on your preference: plain yogurt works best for a lighter raita, Greek yogurt for a thicker, creamier texture. Full-fat delivers the best flavor.
- 🔥 Toast your cumin: dry-roast ground cumin for a few seconds or whole seeds for a minute before crushing. This unlocks its oils, deepens flavor, and removes any raw taste.
- 🌿 Experiment with add-ins: fresh mint for brightness, black salt for umami, pomegranate seeds for sweetness, and chaat masala for a tangy kick.
- ❄️ Chill before serving: 15 minutes in the fridge lets the flavors meld and makes the raita refreshingly cold.
- Make ahead: For best result make it 15 minutes to 6 hours before serving.
- Refrigerator: Keep leftovers in an airtight container for up to 3 days.
- Freezer: We don’t recommend freezing it.
Nutrition
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We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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