Cucumber Raita to Cool the Palette

cucumber raita

Traditional cucumber raita is used to cool the palette when you eat spicy Indian dishes but I love it alone on naan or with rice. If you ever have an upset stomach, this can be such a soothing snack. There are many versions of raita–no two are the same–it all depends on your taste. Sometimes I make it chunky and leave the cucumber and tomatoes bits whole. Other times, I use only cucumber and puree it.

lamb biryaniSee my recipe for a One Pot Dish: Lamb Biryani.


1 tablespoon olive oil
 tablespoon yellow mustard seeds
2 cups greek plain yogurt
1/4 cup sour cream*
1/2 teaspoon salt, or to taste
1 cucumber, peeled and finely chopped
1/4 cup finely chopped fresh cilantro
1 tomato finely chopped (optional**)

Heat oil in skillet. When pan is hot, place mustard seeds in pan. Remove when seeds start to pop, about one minute.

Mix yogurt and sour cream into a large serving bowl. Add mustard seeds and oil. Mix in the cucumber and cilantro. If you want a smoother version, puree in cuisinart for a minute. if you prefer it to feel more like salad, add more cucumbers and tomato.

*I add a little sour cream–not Indian but it makes it so smooth and creamy and gives it a little something extra.

**Some people prefer raita without but when I add the tomato and keep it chunky, it feels more like  salad. You can experiment a bit: many people add mint leaves as well.

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Author: Heather Zachariah

Former Art Director for Home Magazine and Caribbean Travel & Life, Heather is chauffeur to 3 busy kids; the president of her Home and School Association; and VP of Marketing for TipsFromTown. And she's passionate about all 3!


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