Easy Cucumber Yogurt Sauce (Raita)
November 24, 2025
Indian inspired cucumber and yogurt sauce perfect with curries, spicy stews or flatbread.
Serves:Serves as a side for 2–3
Time:~5 minutes
Easy 4-ingredient indian-inspired cucumber and yogurt sauce. Made with greek yogurt, lemon, fresh herbs and cumin. I served it as a side with a creamy tomato kidney bean stew. Works wonderfully as a cooling side with curries, spicy dishes or as a dip with flatbreads.
Ingredients
Ingredients
- ¾ cup (180 g) Greek yogurt (2% or 5%)
- ½ medium cucumber, grated or finely chopped
- 1 tbsp lemon juice
- ¼ tsp ground cumin
- 1 tbsp fresh coriander, finely chopped, I only had parsley which also worked great.
- Salt & black pepper, to taste
Instructions
1. Prep the cucumber
- Grate or finely chop the cucumber. If it's very watery, gently squeeze out some liquid using your hands or a paper towel, not all of the moisture, just enough so the raita stays creamy.
2. Mix the raita
- In a bowl, combine greek yogurt, cucumber, lemon juice, cumin, fresh herbs, and salt and pepper.
3. Taste and adjust
- Add more lemon if you want it brighter.
- Add a splash of cold water for a thinner sauce, easier to drizzle over a dish.
Serving Suggestions
- •I served the cucumber and yogurt sauce as a cooling side to a creamy Tomato kidney bean curry and a side of brown rice which was an amazing dinner, and definitely something I will make again.
- •I can also imagine the sauce pairing well with curries, lentil stews, or as a side for grilled or oven-baked fish such as salmon, cod, or sea bass. Also lovely as a dip with flatbread.
Storage & Meal Prep
- •Store in an airtight container in the fridge for up to 4 days, stir before serving.
Variations & Substitutions
- •Herbs: Swap coriander for parsley, mint, or dill goes very nicely if served with fish.
- •Vegetables: Add finely chopped tomato, grated carrot or spinach instead of cucumber.
- •Spicy: Make it spicy with a pinch of chili flakes or finely chopped chili.
- •Vegan: Use coconut yogurt
Enjoy!
Easy 4-ingredient indian-inspired cucumber and yogurt sauce. Made with greek yogurt, lemon, fresh herbs and cumin. I served it as a side with a creamy tomato kidney bean stew. Works wonderfully as a cooling side with curries, spicy dishes or as a dip with flatbreads.
Ingredients
Ingredients
- ¾ cup (180 g) Greek yogurt (2% or 5%)
- ½ medium cucumber, grated or finely chopped
- 1 tbsp lemon juice
- ¼ tsp ground cumin
- 1 tbsp fresh coriander, finely chopped, I only had parsley which also worked great.
- Salt & black pepper, to taste
Instructions
1. Prep the cucumber
- Grate or finely chop the cucumber. If it's very watery, gently squeeze out some liquid using your hands or a paper towel, not all of the moisture, just enough so the raita stays creamy.
2. Mix the raita
- In a bowl, combine greek yogurt, cucumber, lemon juice, cumin, fresh herbs, and salt and pepper.
3. Taste and adjust
- Add more lemon if you want it brighter.
- Add a splash of cold water for a thinner sauce, easier to drizzle over a dish.
Serving Suggestions
- •I served the cucumber and yogurt sauce as a cooling side to a creamy Tomato kidney bean curry and a side of brown rice which was an amazing dinner, and definitely something I will make again.
- •I can also imagine the sauce pairing well with curries, lentil stews, or as a side for grilled or oven-baked fish such as salmon, cod, or sea bass. Also lovely as a dip with flatbread.
Storage & Meal Prep
- •Store in an airtight container in the fridge for up to 4 days, stir before serving.
Variations & Substitutions
- •Herbs: Swap coriander for parsley, mint, or dill goes very nicely if served with fish.
- •Vegetables: Add finely chopped tomato, grated carrot or spinach instead of cucumber.
- •Spicy: Make it spicy with a pinch of chili flakes or finely chopped chili.
- •Vegan: Use coconut yogurt
Enjoy!
