Mamta's Kitchen

Cucumber Raita (Yoghurt)

Kheera Raita

Mamta Gupta

This is perhaps the most common raita served in Indian restaurants and a very popular one during summer months in India. You can use Kakri, instead of cucumber, if you wish. Kakri is a light green, ridged Indian cucumber. Serves 4-6


  • 2 cups natural yoghurt or dahi

  • 1 cup grated or chopped cucumber

  • 1 green chilli-finely chopped (optional

  • 1/2 tsp. salt, adjust to taste (black rock salt is good, buy from Indian grocers)

  • 1/2 tsp. freshly ground black pepper

  • 1/2 tsp. roast cumin seeds, coarsely ground (dry roast in microwave or in a wok or frying pan)*


  1. Beat yoghurt, salt, black pepper and cumin together.

  2. Add cucumber and green chillies and mix well. Adjust salt. Serve chilled.

  3. To garnish, you can sprinkle a bit of roast cumin and chilli powder on top.

  4. *To roast cumin seeds in microwave, place 2 tbsp. seeds on a suitable dish. Microwave on full for 3 minutes, stir them up, roast for a minute at a time until a nice aroma of 'roast' cumin arises. To roast in a wok or on a griddle, simple heat a griddle and dry roast until the correct aroma rises. It is very distinctive, you won't miss it! Cool and coarsely grind.


  • You can add coriander leaves to change the flavour.

  • Also see Raita Selection.

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