This Cooling Cucumber Raita Is Great With Everything (2024)

The cue to what the texture of a raita should be can be found in an old Hindi phrase: “raita fel gaya.” Raita fel gaya is used when you’re trying to denote a situation that gets botched up, with the word “fel” standing for something spreading out too thinly. Therefore a raita, under all circ*mstances, should effortlessly dribble.

Raita Should Be Thin

Unlike the thick yogurt-based dip that a raita is often thought to be, an Indian raita is more liquidy. It’s made with fresh yogurt or curd that hasn’t rested in the refrigerator for too long, or that hasn’t been strained like Greek yogurt. When whisked, this yogurt has a lot of natural whey, coupled with the water that the onions and tomatoes will release after swimming in a pool of cold curd for a while.

Different Types of Raita

Raita also has several variations. Some raitas come loaded with chunks of pineapple; some have grated cucumber; some are seasoned with a tempering of mustard seeds, coconut oil, and curry leaves. Sometimes even grated fruits such as an apple make their way into the raita.

My Favorite Addition to Raita

For my recipe, the standout ingredient though is boondi. Since I like to keep it minimal with onions, tomato and cucumber, it’s the addition of the fried and savory droplets of chickpea flour that, when added to cold yogurt, makes all the difference. Boondi moistens enough to have a texture, yet it does not disintegrate too soon. It also gives a unique bite to the raita.

What To Serve Raita With

A raita could also have only one of the ingredients mentioned in my recipe, like finely chopped tomatoes, spices and herbs, or just the onions and so on. Raita is served with a variety of dishes ranging from biryani, paratha, pulao, or with the great Indian thali, a smorgasbord of multiple Indian dishes that come together in one plate. A raita is a happy addition to the same.

What's the Difference Between Raita and Tzatziki?

Raita is made on the base of regular yogurt while tzatziki is made using Greek yogurt. Raita is thinner in consistency, while tzatziki has a dip-like thick texture. A raita will never have olive oil, while tzatziki is flavored with olive oil in certain recipes.

Tips for Making Cucumber Raita

• Raita should be made fresh — It’s best to make the raita fresh, an hour before eating is ideal. Since ingredients such as cucumber, tomato and onion will release water and alter the consistency of the raita, always make it for immediate serving.
• Don’t use Greek yogurt — For raita, use a regular yogurt, not Greek yogurt. Raita should have a thin consistency and Greek yogurt will make it too thick. If you only have Greek yogurt on hand, thin it out with cool water or milk.
• How to roast cumin seeds — To make roasted cumin powder, add cumin seeds to a small skillet over medium-low heat. Let the seeds toast, shaking the pan occasionally, until the cumin is fragrant, 4 or 5 minutes. Transfer the seeds to a spice grinder or mortar and pestle and let cool completely before grinding.
• About Kashmiri chilli powder — You can find Kashmiri chilli powder at Indian markets or online. If desired, you may substitute cayenne pepper, but keep in mind that cayenne pepper is hotter, so start with 1/4 teaspoon and add more to taste.