Cucumber-Mint Raita

Servings :

I just LOVE this cool and refreshing dip! Mostly because everything I make is almost always bound to be super spicy, that’s how we love our food, so this lovely dip helps counteract the spice. It tastes great with bbq’s and biryanis.


  • 1 large green-peeled cucumber
  • 2 cups plain thick yoghurt (fresh)
  • 1/4 cup finely chopped mint
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • pinch of cumin powder
  • pinch of red chilli powder/black pepper or paprika


Whip the yoghurt until smooth and creamy, and then add the cumin, salt, sugar and chopped mint into it. Set aside

If your yoghurt is not very thick, put it in a clean cotton towel or piece of cloth and bunch it up. Hang this for about 30 minutes so that all the excess water drips out, leaving you with a thick and creamy yoghurt.

Peel then cut the cucumber lengthwise in half, and scrape out all the seeds. Chop or grate the cucumber finely. Then wrap the grated cucumber in a clean towel and squeeze out all the excess water. We do not want the excess water thinning out the dip.

Add the cucumber into the yoghurt mixture; sprinkle the paprika or black pepper and mix well. Cover and refrigerate for at least an hour. It taste even better the following day. Serve with your spicy meal and enjoy! 🙂

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