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Creamy, cool, fresh. A wonderful addition to roasted veggies. Goes especially nice with Indian food or drizzled on roasted veggies and grilled meats. Try with my Mustard Turmeric Oven Roasted Veggies.

Creamy white sauce in bowl

Cucumber Raita

Think of an Indian version of Tzatziki sauce. A cool creamy addition to warm spicy Indian style dishes.
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Course: Sauce
Cuisine: Indian
Keyword: Clean Eating, Healthy, Indian, Sauce
Prep Time: 8 minutes
Cook Time: 10 minutes
Servings: 6
Calories: 85kcal


  • 1 cup cucumber finely chopped or grated If using an english cucumber you can leave the peel on.
  • 1 cup plain whole- milk yogurt
  • 1/2 tsp salt adjust as needed
  • 1/2 tsp roasted cumin seeds ground can use cumin powder instead if desired
  • 1/4 tsp ground coriander
  • 1 clove garlic smashed and finely diced or grated with a microplane
  • a few mint leaves (or cilantro) finely chopped
  • Fresh ground black pepper


  • Lightly roast cumin seeds on low in a frying pan. Cool and grind in a spice grinder or pestle and mortar. A small coffee grinder works well.
  • Wash and peel cucumber. Finely chop or grate.
  • Whisk yogurt in a bowl.
  • Add the cucumber, salt, cumin, coriander, garlic, and mint leaves, and blend together with a spoon.
  • Garnish cucumber raita with fresh ground pepper and extra mint leaves if desired.
  • Chill before serving.


Calories: 85kcal

Cucumber Riata