"Raita is usually considered an Indian salad. This is great served with any spicy dish!"

Ingredients 45 m {{adjustedServings}} servings 196 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic.
  2. Add cucumbers and tomatoes; toss and chill before serving.
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Reviews 52

  1. 65 Ratings


As an Indian, I've made raita several times. This recipe is a good start but lacks a few key steps. First, the yoghurt and sour cream on their own are too thick. Lighten it up with some water (either regular cold water or the water shed by the curds is fine) and then whisk it. I rarely add sour cream to raita because yogurt itself has a wonderful creamy, tangy and refreshing taste. Second, we never add garlic to raita. Raita is meant to accompany the strong flavors of Indian spices and the garlic/ginger/peppers used in the main dish. Garlic spoils the taste and will shorten the amount of time you can store the raita in the fridge. Lastly, I would add some fresh chopped cilantro. Gives it a wonderful freshness.


Since I've been preparing Indian food since 1971 when I first tasted it at an Indian woman's birthday, I tried this recipe as a variation to the traditional one I've always used. Riata is meant to be more of a condiment to accompany the spicy dishes and I found the garlic, tomato and sour cream a drawback to this dish. It was no longer riata and the garlic is a no-no. A little fresh cilantro added much to the dish and I will continue to make it that way now. This is a very enjoyable and refreshing dish and my whole family loved it (with the changes). I'm always looking for new ideas and the basic recipe was appreciated.

Mary K.

I followed the advice of another rater and omitted the garlic and sour cream, added fresh cilantro and added a couple of Tbs. of milk to thin it out. A definite keeper! This goes really well with the chicken tikka masala recipe on this site.