Quick and tasty Indian yogurt side dish that can help cool down any spicy meal. You can also add other veggies like onion, tomatoes, or bell peppers. I ate this almost every day growing up. The leftover cucumber seeds also taste great marinated in a little lemon juice with salt and pepper!

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Recipe Summary

prep:
10 mins
additional:
10 mins
total:
20 mins
Servings:
24
Yield:
3 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the yogurt, cucumber, chile pepper, cilantro, and salt together in a bowl until evenly mixed. Set aside in refrigerator to allow the flavors to mix for 10 minutes before serving cold.

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Nutrition Facts

15 calories; protein 1.2g 2% DV; carbohydrates 1.9g 1% DV; fat 0.3g 1% DV; cholesterol 1.2mg; sodium 111.5mg 5% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/02/2010
Good! A nice balance of flavours. Second time round I added 1 clove of very finely diced garlic which I thought worked well. Read More
(14)

Most helpful critical review

Rating: 2 stars
02/02/2010
Personally I think this would be better pureed and served as a dipping sauce. Read More
(1)
30 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/02/2010
Good! A nice balance of flavours. Second time round I added 1 clove of very finely diced garlic which I thought worked well. Read More
(14)
Rating: 5 stars
06/11/2010
I have an Indian friend who used to cook lunch for me and I love her food! I really loved her yogurt Raita. This recipe is so good! Just like hers. The only thing I did differently is I added tomatoes to it because she always does. Yummy so refreshing! Read More
(8)
Rating: 5 stars
07/13/2010
This rendition of raita is perfect. I didn't change a thing. I thought the salt would be too much but it was just perfect. Read More
(6)
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Rating: 5 stars
05/10/2011
perfect without the chile! Read More
(6)
Rating: 5 stars
01/12/2011
Very good recipe! Tastes very similar to what we get at our favorite Indian Restaurant in Los Angeles. Some changes: I didn't add the chile pepper since I would like to keep the yogurt mild. Also I didn't seed and dice the cucumber I just used a grater to julienne it and stopped to the point where I would reach the seeds. Read More
(6)
Rating: 5 stars
02/02/2011
Fantastic - made with Athenos strained Greek-style yogurt (extra thick and rich even though it's fat free) added tomato and purple onion - truly wonderful! Thanks so much! Read More
(6)
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Rating: 5 stars
02/18/2011
i loved this! i love the flavor of cilantro but sometimes find it overpowering. it's definitely not overpowering in this but the flavor comes through - it's a perfect ratio. i found it a bit salty but i think i'm on the low end of salt tolerance so i think it's just the right amount of salt for most people. Read More
(4)
Rating: 4 stars
09/13/2010
This was OK but a little bland. I'd make it again but would probably add some mustard seed or something with a little zing. Read More
(4)
Rating: 5 stars
05/12/2010
This is very good -- I adapted it to what I had on hand. I used Greek yogurt Persian cucumbers and a half a bunch of cilantro and insead of chiles I used about a half cup of chipotle salsa that I had. I blended the cilantro yogurt and salsa in the blender til smooth and mixed it with thinly sliced cucumbers. Persain cucumbers are seedless. It was incredibly good. Sort of Indian-Greek-Mexican!! Read More
(3)
Rating: 2 stars
02/02/2010
Personally I think this would be better pureed and served as a dipping sauce. Read More
(1)