Recipe: Simple Cumin-Spiked Cucumber Raita

Raita is an Indian antidote to the often spicy curries and other dishes of the region. The cooling effect of yogurt is a constant and in this recipe it pairs with cucumbers for a fresh crunch.

You can flavor raitas with all sorts of things – fresh mint or cilantro, chili peppers, warm spices – but in this one we keep it simple.


  • 2 medium cucumbers, peeled, and diced
  • 2 cups cups plain whole milk yogurt
  • 1 tsp teaspoon cumin seeds, toasted
  • 1 clove garlic, minced or 2 tablespoons minced red onion
  • 2 tsp teaspoons lemon juice
  • Salt, as needed


  1. Place cucumbers in a colander over a bowl or sink and add salt. Allow to sit for several hours to draw the moisture out.
  2. Add drained cucumbers to a small bowl and mix in yogurt, cumin seeds, garlic or onion, and lemon juice. Taste and add salt if necessary.
  3. Chill for at least 30 minutes before serving.

At A Glance

PREP: 2 hours
COOK: 30 minutes
TOTAL: 2 hours, 35 minutes
YIELD: 3 cups