Cucumber Raita – perfect accompaniment to any curry. Quick & easy to make, refreshing, cooling & delicious, this Indian cucumber yogurt sauce or dip recipe is vegan too!
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If, like me, you love your curries, then you will be well familiar with raita. Just a drizzle of this wonderfully cooling cucumber yogurt sauce will gently balance the heat of your dish.
Alternatively, if served as a side dish to have separately, it will act as a refreshing and palate cleansing addition to your feast.
What is raita?
Raita is a simple yogurt based sauce, dip or a side dish very popular in Indian cuisine. Most popular raita is that with added cucumber and mint. I decided to swap mint for coriander but feel free to pick what you fancy or even use both.
Some raita recipes out there call for addition of spices like ground cumin, garam masala or even some freshly grated ginger to be mixed into the yogurt. I decided to keep my recipe nice, simple and heat free and give you an option of garnishing it with some spices for that extra touch instead.
Ingredients for vegan cucumber raita
Plain, low sugar or unsweetened, plant based yogurt is the base and flavour carrier for our raita. There are lots of different ones on the market so I would simply choose your favourite and the one that is most neutral in flavour (unless you don’t mind if it’s not). I mostly use Alpro Plain Soya Yogurt for its all-round versatility (not sponsored).
Another main ingredients is of course cucumber. Any cucumber will do here and no there is no reason to peel or even de-seed it. One thing I would highly recommend doing though, once you’ve grated your cucumber, is to squeeze as much moisture out of it as possible. Simply pop it on a sieve* over the sink and squeeze with your hand. You can even sprinkle it with a bit of salt, leave it for a few minutes and then squeeze as salt will help to draw the moisture out.
Fresh herbs are another important element of your raita sauce. I’ve used fresh coriander but you could use mint instead or even mixture of both.
I do like my cucumber raita on a tangy side hence added apple cider vinegar* which you can substitute with some lemon juice or leave out altogether for more mellow and gentle flavour.
Traditional raita might be finished sprinkled with lightly toasted cumin seeds*, touch of cayenne pepper* or simply left plain and garnished with some more fresh herbs.
How long does cucumber raita last in the fridge?
Leftover raita can be stored covered in a fridge for 2-3 days. If it thickens or separates, simply give it a mix with a spoon and it will be good to go again.
Raita is not suitable for freezing.
What to serve Cucumber Raita with?
This simple yogurt sauce is super versatile and works really well with large variety of dishes – Indian curries and any Middle Eastern cuisine in particular.
Try it as a dip to go with my Easy Flatbread or Naan Bread (no yeast required for either of those recipes).
Drizzle it over any curry for that refreshing and cooling effect. I’ve got few delicious and family friendly curries on the blog both vegan and non vegan ones for you to choose from:
Tarka Dhal with Spinach (Vegan)
Easy Cauliflower & Lentil Curry (Vegan)
Similar to my Greek Tzatziki sauce, this cucumber raita pairs well with my Easy Chickpea & Carrot Falafel Burgers and (if you are a carnivore) these Easy Lamb Kofta Meatballs or BBQ Pulled Pork.
How do you make cucumber raita?
- In a medium bowl mix together plant based yogurt, grated cucumber and chopped coriander.
- Add teaspoon of apple cider vinegar or lemon juice (if using) and give it all a good mix.
- Season to taste with salt and serve garnished with fresh herbs, toasted cumin seeds or a sprinkle of cayenne pepper.
Cucumber Raita (Dairy-Free, Vegan)
Ingredients
- 150 g Plain Plant Based Yogurt of your choice. I use Alpro Plain Soya Yogurt. see notes
- 100 g cucumber (skin on, grated) see notes
- 3 Tbsp chopped fresh coriander, mint or mixture of both
- 1 tsp apple cider vinegar or lemon juice optional
- salt to taste
- toasted cumin seeds or cayenne pepper to garnish optional
Instructions
- In a medium bowl mix together plant based yogurt, grated cucumber and chopped coriander.
- Add teaspoon of apple cider vinegar or lemon juice (if using) and give it all a good mix.
- Season to taste with salt and serve garnished with fresh herbs, toasted cumin seeds or a sprinkle of cayenne pepper.
Notes
- Nutritional information is approximate, per serving (based on 6 servings) and should be treated as a guideline only.
- Plain, low sugar or unsweetened, plant based yogurt is the base and flavour carrier for our raita. Choose your favourite and the one that is most neutral in flavour (unless you don’t mind if it’s not).
- I don't peel or de-seed the cucumber but squeeze as much water out of it as I can. Simply pop it on a sieve over the sink and squeeze with your hand. You can even sprinkle it with a bit of salt, leave it for a few minutes and then squeeze as salt will help to draw the moisture out.
- If you like your raita really tangy then do not skip apple cider vinegar or lemon juice.
- Store in a fridge, well covered for up to 3 days. If it thickens and separates simply give it a good mix with a spoon and it will be good to go.
Nutrition
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Michelle Rolfe says
Great recipe, works so well with so many dishes. Thanks for linking up to #CookBlogShare. Michelle
Eb Gargano says
LOVE cucumber raita. I have it with everything! Tagines, curries, souvlaki… Eb x
joskitchenlarder says
Absolutely! It’s definitely not just for curries. 🙂 x
Monika Dabrowski says
This is delicious and easy to make, perfect for the times we are living in as not too many ingredients required. I am always running out of ingredients these days!
joskitchenlarder says
Thanks Monika! This one is definitely perfect in current climate especially as fresh produce like cucumber and herbs seem to be available in abundance which is great!
Corina Blum says
It looks delicious! I love making raita to go with a curry or just when we are having an easy meal with dips and bread.
joskitchenlarder says
Thank you Corina! It’s such a versatile little dip isn’t it.