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Cucumber & Tomato Raita

6 years ago
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This cucumber and tomato raita is a refreshing, creamy side dish that pairs beautifully with spicy curries, grilled meats, or biryani. Made with crisp cucumber, juicy tomatoes, and smooth yoghurt, it’s lightly seasoned for a cooling, tangy flavor that balances heat perfectly. Quick to prepare and full of freshness, this raita is a must-have for any Indian-inspired meal. Let me show you how easy it is to make this simple, delicious classic at home!

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Yield: 8

Cucumber & Tomato Raita

This cucumber and tomato raita is a refreshing, creamy side dish that pairs beautifully with spicy curries, grilled meats, or biryani. Made with crisp cucumber, juicy tomatoes, and smooth yoghurt, it’s lightly seasoned for a cooling, tangy flavor that balances heat perfectly. Quick to prepare and full of freshness, this raita is a must-have for any Indian-inspired meal. Let me show you how easy it is to make this simple, delicious classic at home!
5.0 Stars (3 Reviews)

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.

Prep Time 35 minutes
Total Time 35 minutes

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

  1. 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.
  2. Transfer cucumber and tomato to a mixing bowl and add yoghurt, garlic, cumin, lemon juice, mint and coriander.
  3. Season with additional sea salt to taste, and mix until well combined.

What I Cook With

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount 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.

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© Bry
Cuisine: Indian / Category: Sauces

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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.

Cucumber and Mint Raita is cool, creamy, and refreshingly light – the perfect side to balance rich, spicy dishes. Made with thick yoghurt, grated cucumber, and fresh mint, it’s quick to whip up and full of bright, clean flavour. I love serving it alongside curries, grilled meats, or as a dip for naan and poppadoms. It’s simple, soothing, and an essential part of any Indian-inspired spread.
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Bry is the food writer and recipe developer behind Cooking with Bry, a recipe platform built on nearly thirty years of cooking experience and over 215 original recipes spanning classic Australian, British, Middle Eastern and Mediterranean cuisine. She grew up in Western Sydney, where food was never just food. It was Aussie barbecues in the backyard, Middle Eastern bakeries down the road, and Mediterranean kitchens that treated every meal like an occasion. That early, immersive exposure to bold and diverse flavours shaped her palate and her cooking instincts in ways that underpin every recipe she develops today. She spent seven years living in the UK across London and Glasgow, deepening her understanding of British comfort food and traditional European cooking before returning to Australia via Adelaide, the country's undisputed foodie capital, where a passion for exceptional produce and honest, ingredient-led cooking only grew stronger. She's now based in Brisbane, developing and testing all of her recipes from her home kitchen. All of that, Western Sydney, the UK, Adelaide, Brisbane, and everywhere in between, feeds directly into what she cooks and how she writes about it. Her recipes pull from the traditions she knows most deeply, the food that feels like home, and are developed with the home cook firmly in mind. Honest, unfussy, and built around flavours that actually work.
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