Cucumber & Yogurt Salad

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Cucumber & Yogurt Salad (Indian Style Raita)

A simple, healthy Indian cucumber and yogurt salad—cooling raita ready in minutes, perfect with pulao, roti or wraps.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 people
Course: Salad, Side Dish
Cuisine: Indian
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups plain yogurt (dahi) whisked smooth, low-fat or regular
  • 1 large cucumber washed, peeled or unpeeled, chopped or grated
  • 1/2 tsp roasted cumin powder (jeera powder) or freshly roasted and ground cumin
  • 1/4 tsp black salt or regular salt or to taste
  • 1–2 tbsp fresh coriander (dhania) leaves finely chopped, for garnish
  • 1/2 tsp chaat masala (optional) for mild tangy taste

Equipment

  • Mixing bowl
  • spoon

Method
 

  1. Wash and peel (optional) the cucumber, then grate or finely chop it. If cucumber is water-rich, gently squeeze out excess water and discard it.
  2. In a mixing bowl, whisk the yogurt until smooth and creamy.
  3. Add roasted cumin powder and salt (and chaat masala if using) into the yogurt, mix well.
  4. Add the chopped or grated cucumber to the spiced yogurt and stir gently to combine.
  5. Taste and adjust salt or spices if needed. Garnish with finely chopped coriander leaves before serving.
  6. Serve chilled or at room temperature as a side with roti, pulao or any spicy Indian meal.

Notes

You can grate cucumber or chop finely — grating gives a creamier, smoother texture while chopping retains some crunch. You may use low-fat yogurt for a lighter version. Optionally add a pinch of roasted cumin seeds or chopped mint.
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