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Mint-Cucumber Raita

User Rating 5 Star Rating (3 Reviews)


Mint-Cucumber Raita
Spersper/Flickr/CC BY 2.0
Serve this cooling dish with practically anything! It tastes specially good with stuffed Parathas (flatbread) and Biryanis and Pulaos (rice dishes).


  • 2 cups thick yogurt, whisked till smooth
  • 1/2 cup mint leaves chopped fine
  • 1 large cucumber grated
  • 3/4 tsp cumin powder
  • 1/4 tsp red chilli powder
  • 1/2 tsp sugar
  • Salt to taste


  • Mix all the ingredients together in a large bowl and blend till mixed well.
  • Chill and serve.
User Reviews

Reviews for this section have been closed.

 5 out of 5
The real thing, Member chef.wannabe

About as good as what you might get at an Indian restaurant. I didn't add the cumin as I am not a big fan of cumin. I have two suggestions: (1) Before adding the grated cucumber to the raita, hold the cutting board over the sink and squeeze out as much water as you can with the palm of your hand. (2) Make the raita at least several hours before serving—the flavors marry and intensify significantly with time.

8 out of 8 people found this helpful.

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Mint Cucumber Raita

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