Want to know when I share a new recipe? Subscribe today!
Cucumber & Tomato Raita
Cucumber and tomato raita is one of my favourite sides for balancing bold, spicy dishes. I mix creamy yoghurt with chopped cucumber, juicy tomatoes, and a touch of cumin or mint for extra flavour. It’s light, cooling, and comes together in minutes – perfect alongside curries, grilled meats, or as a simple dip with flatbread. Whether I’m cooking a full Indian spread or just need something refreshing on a hot day, this raita always hits the spot.
Ingredients
- 1 cucumber, finely diced
- 1 large tomato, seeds removed and finely diced
- 1/2 tsp sea salt
- 1 cloves garlic, minced
- 1/2 tsp ground cumin
- 3/4 cup natural yoghurt
- Juice of half a lemon juice
- 10g fresh mint, finely chopped
- 10g coriander, finely chopped
Instructions
- In a sieve, toss the diced tomatoes and cucumber through the sea salt, and set aside to allow the juices to drain for about 30 minutes.
- Transfer cucumber and tomato to a mixing bowl and add yoghurt, garlic, cumin, lemon juice, mint and coriander.
- Season with additional sea salt to taste, and mix until well combined.
What I Cook With
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 43Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 181mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 2g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
Want to know when I share a new recipe? Subscribe today!
Cucumber & Tomato Raita
Honestly, I Could Eat a Bowl of Raita for Dinner
Raita is one of those things I never get tired of making. Or eating, for that matter. It’s creamy and cooling and always hits the spot. I’ll happily spoon it over biryani or curry, scoop it up with warm naan, or just sit down with a bowl of poppadoms and demolish the lot. And yes, I have absolutely eaten raita for dinner. No regrets.
This version is one of my favourites with cucumber and tomato. The tomato is the twist, and it came about because of a local takeaway in Bishopbriggs. Their raita had this whisper of tomato running through it, and I don’t know why it works so well, but it really does! I’ve been making it like this ever since – the only rule? You’ve got to salt the tomato and cucumber first. Trust me. Skip that step and you’ll end up with a sad, watery mess.
With summer creeping in, I’ve been making this raita more often. It’s not just for curry nights – it’s perfect for picnics, barbecues, and parties. Everyone loves it. It’s got loads of flavour but barely any spice, so even the fussiest of eaters get on board. I mean, when something tastes this fresh and creamy, how could you not?
Not Just for Curry Nights, Honestly
It’s easy to think of raita as a curry-only thing. But honestly, this one’s so versatile it’s earned a regular spot in my fridge. I’ve taken it to picnics, served it at barbecues, and dunked crisps into it when I’ve had nothing else. It always works. Always disappears.
And when the weather’s warm, it becomes the perfect companion to everything. Grilled chicken? Lovely. Cold leftover potatoes? Why not. I’ve even used it as a sandwich spread and didn’t hate it. There’s something about the cool yoghurt and fresh veg that just makes everything feel lighter and brighter.
Plus, it’s one of those dishes that everyone likes. No spice. No drama. Just creamy deliciousness. It’s easy to make, goes with everything, and feels just that little bit fancy even when you’re eating it with a spoon in your pyjamas. Which, let’s be honest, is how half my meals happen.
What Goes In It (Nothing Fancy, Promise)
I use natural yoghurt, but Greek yoghurt works perfectly too. Just make sure it’s full fat. I don’t do low-fat yoghurt – It’s often packed with sugar and tastes thin and joyless. This raita is meant to be creamy and satisfying, and considering everything else in it is light and fresh, I reckon we deserve the good stuff.
The cucumber and tomato are simple, but they need a bit of attention. You want to salt them first to pull out the extra water. I usually peel the cucumber, but if the skin’s thin, I’ll leave it. Tomatoes need the seeds gone. Trust me. It’s not negotiable. No one wants watery raita.
That’s it really. You can add a sprinkle of cumin or fresh coriander if you’re in the mood, but it’s just as lovely without. The focus is on clean, fresh flavours. It’s the kind of thing that quietly makes the whole meal better. Or becomes the whole meal when you can’t stop going back for another spoonful. Which happens. Often.
