Yoghurt and cucumber raita

Yoghurt and cucumber raita

10 min
Ever feel like a curry was too hot to handle? The answer is raita, a fresh and cooling yoghurt-based sauce with a bit of cucumber crunch..


  • Mix the yoghurt with the finely grated garlic, caraway and salt.
  • Cut the cucumber and scoop out the seeds with a spoon. Dice finely. Finely slice the spring onions and shred the mint leaves.
  • Mix the yoghurt sauce with the cucumber, spring onions and mint.

Yoghurt and cucumber raita

What does raita taste like?
Raita is a creamy yoghurt-based sauce with spices, herbs, and added texture from finely chopped vegetables like cucumber and green onions. The smooth, fermented freshness of the yoghurt sets a delicate main tone, while garlic and onion can add a hint of bite to the sauce. Raita can be a bit sweet, with sugar or honey sometimes added. Finally, spices and herbs like caraway and mint give the sauce layers of earthy and green notes. You can also add coriander.
What is the difference between tzatziki and raita?
Tzatziki is raita’s Greek cousin. Both are yoghurt-based and served as side dishes or dips to add freshness and texture to a main dish. One difference is in the texture of the two sauces. While tzatziki is made with thick Greek yoghurt, raita is often a bit runnier. Raita is also a more versatile sauce with a wide variety of flavours and textures, while tzatziki is less open to interpretation.
Can you freeze raita?
Raita can be kept in the freezer for up to three months. The best way to freeze the sauce is in sealable freezer bags. Lay the bags on a tray in the freezer until frozen through, then remove the tray and store the raita until it’s time to defrost it. After defrosting, the yoghurt may be a bit separated. Not to worry: stir until properly combined and serve with a fabulous curry.


Greek yoghurt 10%
300 ml
Clove of garlic
Whole caraway, ground
1 tsp
2 tsp
Fresh mint
½ pot

A cool, refreshing complement to a fiery curry

Raita is a classic Indian side that goes very well with any curry dish. The fresh flavours in the raita complement the deep richness of a curry. And the high-fat yoghurt helps turn down the sometimes challenging heat of an Indian curry. Raita is also an excellent dipping sauce for naan, chips, or vegetables.

How to store raita

Leftover raita will keep for up to three days in the fridge. Remember to cover the sauce well, with cling film or an air-tight lid to prevent unwanted aromas from seeping in. You can also freeze raita. The best way is to put the sauce in sealable freezer bags and lay them flat on a tray in the freezer until the sauce is frozen through. Then remove the tray and store the frozen raita for up to three months. Defrost the sauce overnight in the fridge and give it a good stir before serving to ensure that it’s well combined.