Rating: 4.33 stars
143 Ratings
  • 5 star values: 78
  • 4 star values: 42
  • 3 star values: 16
  • 2 star values: 6
  • 1 star values: 1

Serve this cool, refreshing salad with my Lamb Tagine and Moroccan Couscous on this site. Make the salad early in the day and keep in the refrigerator to let the flavors blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavor is just not the same.

Recipe Summary

prep:
15 mins
additional:
3 hrs
total:
3 hrs 15 mins
Servings:
12
Yield:
3 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.

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Note

To make your own Greek yogurt, place 2 1/2 cups of plain, nonfat yogurt in a strainer lined with several layers of cheesecloth. Place over a bowl, cover, and refrigerate overnight. Discard the liquid collected in the bowl, and proceed with the recipe!

Nutrition Facts

50 calories; protein 2.5g; carbohydrates 2.8g; fat 3.3g; cholesterol 7.5mg; sodium 61.7mg. Full Nutrition
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Reviews (98)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/17/2007
This is my recipe, and I want to explain to the last poster why I use Greek style yogurt. The cucumbers will weep a tremendous amount of liquid, especially if you let this sit all day or overnight. If you do not use a firmer yogurt to start, you will end up with a watery Raita. Since you used regular yogurt and actually added water, perhaps you either used fewer cucumbers, did not let yours sit in the refrigerator to blend the flavors as long as I did, or perhaps you just like it watery. While I agree that Raita should be saucy, I do not think it should be watery, hence the Greek yogurt. Read More
(189)

Most helpful critical review

Rating: 3 stars
09/17/2009
After spending a lot of time in India you learn to loooove raita! But this is definitely not Indian raita. I should have known when I saw the mint, but I figured I'd try it anyway. The only change I made was to dice the cucumber. It didn't taste bad, it was just very minty and not what I was looking for. I'll continue to keep my eyes peeled for a good mixed raita recipe (cucumber, tomato, onion). Read More
(25)
143 Ratings
  • 5 star values: 78
  • 4 star values: 42
  • 3 star values: 16
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
10/17/2007
This is my recipe, and I want to explain to the last poster why I use Greek style yogurt. The cucumbers will weep a tremendous amount of liquid, especially if you let this sit all day or overnight. If you do not use a firmer yogurt to start, you will end up with a watery Raita. Since you used regular yogurt and actually added water, perhaps you either used fewer cucumbers, did not let yours sit in the refrigerator to blend the flavors as long as I did, or perhaps you just like it watery. While I agree that Raita should be saucy, I do not think it should be watery, hence the Greek yogurt. Read More
(189)
Rating: 4 stars
02/23/2008
Quick tip to make everything easier and a nice presentation as well: if you have a good vegetable peeler, once you have the outer peeled off, use the peeler to make wide, thin strips of the cucumber - then you don't have to seed or chop anything, just keep making strips till you hit the seeds. Also, it was good, but I thought there was too much yogurt. But maybe my cucumbers were just small. Sounds like a personal problem. :-) Read More
(66)
Rating: 5 stars
03/16/2009
Great Raita. I prepared it with one small addition and that was adding one teaspoon of cumin. It provided it with an exceptional taste and authenticity. Read More
(44)
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Rating: 5 stars
07/25/2011
I prepared this as more of a condiment than a salad, because that's what I was after for my purpose. It's also awesome as a salad! I used 1 regular, peeled cuke and shredded it with the corse side of a box grater. I put it in a fine sieve and sprinkled it with some kosher salt, stirred it well and sprinkled another pinch of salt on it. I let this drain @ 15-20 minutes while I assembled the other ingredients. This draws out much of the moisture and keeps the cuke from watering down the raita. Otherwise, I followed the recipie as printed, cutting all in half since I only used one cuke. This was a FANTASTIC topping for Yakuta's Indian Style Sheekh Kabab elsewhere on this site. In fact, the two go together so well, I'll not make the kababs without this raita! Read More
(27)
Rating: 3 stars
09/16/2009
After spending a lot of time in India you learn to loooove raita! But this is definitely not Indian raita. I should have known when I saw the mint, but I figured I'd try it anyway. The only change I made was to dice the cucumber. It didn't taste bad, it was just very minty and not what I was looking for. I'll continue to keep my eyes peeled for a good mixed raita recipe (cucumber, tomato, onion). Read More
(25)
Rating: 5 stars
07/05/2008
Excellent recipe! I have been searching for a cucumber raita recipes for a while and this one is the best I've found. Thank you. Read More
(15)
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Rating: 5 stars
06/25/2008
This was terrific. I made the recipe exactly as written. The first night I served it with Tandoori Chicken. The second night we made pitas stuffed with cucumber raita leftover tandoori chicken and couscous. A light refreshing summer dish! Read More
(13)
Rating: 5 stars
05/17/2008
I used regular yogurt instead and it worked well. It wasn't as firm as it would have been if I had used the Greek Yogurt (which I knew ahead of time). Goes VERY well with the Moroccan Couscous and Lamb Tagine recipes. I served it alongside the two recipes noted and it went perfectly. I will absolutely make this again. Read More
(10)
Rating: 3 stars
11/18/2007
I strained regular yogurt through a strainer over a bowl for about two hours before mixing. This makes the consistancy thicker like Greek yogurt which we can't get in my small town. Still I agree that it probably should have been thinner actually because restaurant raita is much more like a thin sauce. This raita was okay as a condiment for rice biryani and on top of naan but it was missing something. We couldn't figure it out. Maybe some cumin would help the flavor. I will definetly keep searching for more raita recipes. Read More
(9)