Return to Content

Raita Cucumber-Yogurt Salad

Raita Cucumber-Yogurt Salad
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 4 to 6.

A curry meal almost begs for the contrast of a cool refreshing dish. This raita serves that need nicely. Indian raitas are made of various main ingredients, bananas among them, but cucumber is by far the most frequently used.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 large cucumbers, peeled or unpeeled
  • 1 pint plain yogurt
  • Scant teaspoon ground cumin
  • Scant teaspoon ground coriander
  • Scant teaspoon black pepper
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon salt
  • Scant teaspoon red pepper (used primarily for color; substitute thinly sliced fresh hot red peppers or finely chopped tomato if desired)
  • Fresh coriander (cilantro), for garnish


Early in the day, grate cucumbers and stir in yogurt, ground cumin, ground coriander, black pepper, cumin seed, salt, and red pepper. Mix well; let marinate in refrigerator for several hours. Garnish with chopped fresh coriander before serving.
Updated Tuesday, September 25th, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111