White scalloped bowl of thin creamy yogurt with chopped cucumber and black specks, two long cucumbers behind on a yellow floral cloth — Photo: Zeel Patel · CC BY-SA 4.0 · Wikimedia Commons

Indian & South Asian · Lunch · Dinner · Snack

Cucumber Mint Raita

Name: Cucumber Mint Raita
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Cuisine: Indian & South Asian
Ingredients: 2 cups Plain low-fat yogurt; 1 medium Cucumber; 1 tsp Cumin seeds; 1/4 cup Fresh mint leaves, chopped; 2 tbsp Fresh coriander leaves, chopped; 1 small Green chilli, finely chopped; 1/2 tsp Salt; 1 pinch Chilli powder, for sprinkling

खीरे का रायता (Kheere ka Raita)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A cool, creamy yogurt dip with grated cucumber, fresh mint and toasted cumin. It is the perfect partner for spicy curries, biryani or grilled kebabs.

Prep: 10 min
Cook: 2 min
Total: 12 min
Serves: 4

Easy
Vegetarian
Gluten Free
Low Carb

Per serving87kcal4% of a 2,000 kcal day

7gProtein

11gCarbs

2gFat

0gFiber

Calories come from: Carbs 48% · Fat 21% · Protein 31%

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Ingredients

For 4 servings

2 cups490 gPlain low-fat yogurt
1 medium200 gCucumber
1 tspCumin seeds
1/4 cup6 gFresh mint leaves, chopped
2 tbspFresh coriander leaves, chopped (optional)
1 small5 gGreen chilli, finely chopped (optional)
1/2 tspSalt
1 pinchChilli powder, for sprinkling (optional)

Steps

1
Grate the cucumber on the coarse side of a box grater.
2
Squeeze the grated cucumber firmly in your hands or a clean cloth to remove excess water.
3
Toast the cumin seeds in a dry pan over medium heat for 1 to 2 minutes, until fragrant and a shade darker.
4
Lightly crush the toasted cumin with a mortar and pestle or the back of a spoon.
5
Whisk the yogurt in a bowl until smooth.
6
Stir in the cucumber, most of the crushed cumin, the mint, the salt, and the coriander and green chilli if using.
7
Taste and add more salt if needed.
8
Transfer to a serving bowl and sprinkle with the remaining cumin and a pinch of chilli powder if using.
9
Chill for at least 10 minutes before serving, or keep covered in the fridge for up to 1 day.

Swaps, storage and make-ahead

Swaps

For a vegan version, use a plain unsweetened soy or coconut yogurt labelled vegan, which also makes it dairy-free.
For a thicker, richer raita, replace half or all of the low-fat yogurt with plain Greek yogurt.
If you can't find fresh mint, use 1 teaspoon dried mint stirred in a few minutes before serving.
For a milder raita, leave out the green chilli and chilli powder and add a pinch of black pepper instead.

Storage

Refrigerate leftovers in a covered container within 2 hours and eat within 1 day, as the cucumber keeps releasing water and the raita turns thin. Do not freeze, because the yogurt separates and the cucumber goes mushy.

Make ahead

Toast and crush the cumin up to a week ahead and keep it in an airtight jar, and chop the herbs a few hours ahead. Grate, squeeze and mix in the cucumber no more than a few hours before serving for the best texture.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: Milk

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (175 g)	Per 100 g
Calories	87 kcal	50 kcal
Protein	6.9 g	3.9 g
Carbohydrates	10.8 g	6.2 g
of which sugars	9.5 g	5.4 g
Fiber	0.4 g	0.2 g
Fat	2.1 g	1.2 g
of which saturated	1.3 g	0.7 g
Sodium	379 mg	217 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.