Cucumber Raita

Cucumber Raita

BenevolentEmpress 44

"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."


3 h 15 m servings 50 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 50 kcal
  • 2%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 8 mg
  • 2%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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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!
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  1. 107 Ratings


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 overni...

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 cucu...

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.

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 c...

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.

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 si...

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,...

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 ...

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 ...