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Cucumber Raitha

This raitha makes a great ‘fire extinguisher’ when you are catering for people who don’t like spicy food.


Foodideals - Cucumber Raitha500ml full fat plain yoghurt (or fat free if you are on a diet)
½ cucumber, peeled and deseeded.
½ teaspoon garam massala
1-2 tablespoons lemon juice
pinch sugar (if required)
1 tablespoon chopped fresh mint


Chop the cucumber into a really fine dice. Add the yoghurt to a non-reactive bowl, stir in the remaining ingredients except the sugar, cover and refrigerate for a couple of hours. Remove from the fridge and check the seasoning, if it seems a little sharp add the sugar.

Serve with spicy foods, or as a dip for wedges or crisp vegetables. The raitha will keep for a couple of days covered in the fridge.