This recipe for cucumber and mint raita is simple and quick to prepare. This delicious side dish goes well with any Indian meal and is an easy way to add an extra portion of veg into your meal.
This is a great recipe to make if you have a picky eater in your family.
Especially if they are fans of yoghurt and they find curry a little spicy.
My kids regularly eat enormous bowlfuls of raita alongside their curries - whether they're spicy or not!
What is raita?
Raita is a yoghurt-based side dish often served with Indian food.
It's great to serve alongside spicy food as it helps to cool your mouth down a bit.
I served this with aloo gobi (potato and cauliflower curry), rice and paratha.
Read more about raita on Wikipedia.
What to serve with raita
Raita is delicious alongside pretty much any Indian dish. Here are some of my favourites:
How to make vegan raita
These days I always make my raita dairy free. I've tried lots of different types of vegan yoghurt and have come to the conclusion that coconut yoghurt is the best.
The taste of coconut goes perfectly with the mint and cucumber.
However, you can use any type of vegan yoghurt that you prefer. Just be sure to buy unsweetened yoghurt.
What ingredients do you need for this cucumber and mint raita?
You only need four ingredients to make raita:
- ground cumin - optional.
Can it be made in advance?
Raita is best eaten fresh, on the day that it's made.
However, if you have leftovers it can be stored for up to two days in the fridge. Be sure to put it in an airtight container.
How to make cucumber and mint raita:
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Please do not reproduce this recipe without permission.
Cucumber and mint raita
- 200 g natural yoghurt use unsweetened non-dairy yoghurt if vegan, I like coconut yoghurt
- 60 g cucumber grated
- 1 tablespoon fresh mint finely chopped
- ½ teaspoon ground cumin
- Use your hands to squeeze some of the excess water out of the grated cucumber.
- Stir together the yoghurt, the cucumber and the mint into a serving bowl. Sprinkle the top with ground cumin.
- And it's ready to serve! See, I told you it was simple.
- Best eaten on the day it's made but can be stored in an airtight container in the fridge for 2 days if needed.