Hira’s Cucumber Raita

Nothing can be simpler and cleaner tasting than a cucumber raita. Baby seedless cucumbers (Indian grocery stores call them Indian cucumbers, some stores call them Persian cucumbers) have a more crunchy texture that contrasts well against the creamy, cool yogurt. Low-fat or non-fat yogurt is fine, as is home-made yogurt. However, whole milk yogurt or Greek yogurt tastes best. The type of yogurt you use will determine the consistency of the raita. Home-made yogurt will make a more runny raita and many people prefer that. For thicker consistency, squeeze out the water from the grated cucumber.

Please feel free to try variations. You can add a tablespoon of chopped scallion greens, or a couple of tablespoons of dill, or 1/4 teaspoon roasted cumin along with a little minced onion and minced jalapeno, or a green hot pepper.


  • 1 cup of finely grated baby seedless cucumbers, English cucumber or peeled and seeded regular cucumbers
  • 1 ½ cups yogurt
  • a pinch of salt, or to taste
  • 1 tablespoon minced cilantro


Mix all the ingredients well. Taste for seasoning. If you like more yogurt and less cucumber, add more yogurt. Chill and enjoy!

Serves 6. Preparation time: 5 minutes.

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