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raita in blue and white bowl

Cucumber and mint raita

Mandy Mazliah
This recipe for cucumber and mint raita is simple and quick to prepare and is an easy way to add an extra portion of veg into your meal.
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Prep Time 10 mins
Cook Time 0 mins
Course Side Dish
Cuisine Indian
Servings 4
Calories 34 kcal


  • 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.


Nutritional information is approximate and is intended as a guide.


Calories: 34kcalCarbohydrates: 3gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 24mgPotassium: 110mgFiber: 1gSugar: 3gVitamin A: 117IUVitamin C: 1mgCalcium: 68mgIron: 1mg
Keyword cucumber and mint raita
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