Ingredients
Serves 4 to 6
Preparation
Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels. Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat. In a bowl, stir yogurt until it is smooth. Mix it with the cumin, garlic and coriander or mint leaves. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving.
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Reviews (46)
Back to TopThis was lovely I only made it to half quantity because I cant eat it that fast on my own. Made some yummy tuna one toast with it for breakfast the next morning, was Devine
Ms D
Rural NSW, Australia
8/13/2023
'Used oranges instead of cucumber as I am allergic, also don't like cumin or garlic so left that out, substituted water for the yoghurt. Didn't like the taste at all.' You is funny. :)
Anonymous
6/16/2022
Delicious! And I am dying laughing at the people in the comments who substituted over half of the ingredients and then give it a low rating... you didn't follow the recipe! Experiment all you want but c'mon if you deviate that much you have no say in the reviews
audiocaffeine
8/25/2020
Used oranges instead of cucumber as I am allergic, also don't like cumin or garlic so left that out, substituted water for the yoghurt. Didn't like the taste at all.
bones187
Australia
12/10/2019
This was amazing. Used mint, a little more garlic (the family loves garlic) and cut a seedless cucumber into very small dice instead of slivers.
Anonymous
Sudbury. MA
1/8/2016
A classic.
thatcherfreund
Portland, ME
5/4/2015
This is so yummy! Raita isn't supposed to hold its own. Its an accompany dish much like Tzatziki that is frequently served with well spiced meats and/or vegetable dishes. Made it with fresh mint from the garden and the toasted cumin added just the right touch. I thought the proportions were perfect. Wish I wasn't gluten free so I could sop it up with some naan but I served it with chicken tandoori over rice with peas. Thanks Ms. Bladholm for the recipe. It made a good meal great.
snoogerbot
Vancouver WA
10/3/2014
I used ground cumin and coriander along with cayenne and paprika, left out mint, I rarely like fresh mint for anything except brewing hot tea. This recipe just didn't do anything for my taste buds. Wished I had roasted the cucumbers first, I may try that next time. Won't make this again, too bland.
JNalls
Richton Park, IL
9/30/2014
Very tasty, excellent! You need to like cucumbers.
chipper
FL & OH
8/5/2014
I made this recipe as written and loved it. Then I also made it without garlic, and added BOTH coriander and mint - even better!
danamack
Montreal, Canada
12/19/2010
This super easy raita just rings in your mouth. I just mixed it up (so easy) and tasted off the spoon as I slid it into the fridge and it just hums ....I changed a little though, I used a smallish cuce, about 1/2 to 3/4 (one fat scoop) of greek yogurt, I gave my cumin seeds a quick and rough grind through an old pepper mill, a dash of powdered garlic (sometimes fresh & uncooked is too strong for me) and fresh mint .....so easy & delish!
jamiekov
burbs of jersey
8/22/2010
I've concocted and made a lot of raitas from specific recipes. This is the best and simplest I've come across. The first time, I added a little yellow pepper to add color. The second time I made it I added a little lemon juice. Both times it was wonderful.
abakke
seattle, wa
7/18/2009
This is quick and easy to make. The cumin seeds are delicious. Strained yogurt is really good for this, unless you like it having thinner raita. I feel like mint would be better than coriander, but coriander is just fine.I recommend adding salt to this.
Anonymous
Oakland, CA
3/14/2009
this was great. be sure to take the time to chill it for the proper texture. i was lazy and just used ground cumin and cayenne and i also only used 1.5 cups low fat plain yogurt rather than 2 cups
tia
Exton, PA
1/17/2009
Excellent, served with chicken tikka masala.
Anonymous
Hayden, ID
12/22/2008
