Raita is the Indian yogurt sauce you’ve probably seen sitting quietly next to a fiery curr. But don’t let its simplicity fool you! This cooling, creamy side dish is a secret weapon in Indian kitchens for balancing bold, spicy flavors, and my version skips the cucumbers (I’m allergic!) while still delivering all the refreshing goodness.
Cucumber-free raita you’ll want to slather on everything!
Growing up, raita was the unsung hero on the dinner table—especially when we had biryani. My mom would whip it up in seconds, often with just dahi (yogurt), salt, and a pinch of cumin. But on special occasions, she’d add a sizzling tadka of mustard seeds in ghee.
This version is the one I make most often: no cucumbers, because I can’t go near them, but still packed with texture and flavor. I lean into red onions, green chilies, toasted cumin, and fresh cilantro for something simple yet versatile.
You can use this base and go in a dozen directions—pulse in mint for freshness, add mangoes for a sweet twist, or throw in boondi for crunch. And if you’re already here for Indian flavors, you’ll probably love my authentic chana masala or my mushroom masala that pair surprisingly well with this sauce.
Key ingredients and why they matter
There are two main ingredients that form the base – yogurt and salt. The toppings and spices you add on top are versatile (and you can find several in the variations below). I use onions, green chilis, cumin, and cilantro in my basic raita recipe.
Traditional raitas use cucumbers. But if you’ve read my About Me page, you know I’m allergic. So, no cucumbers in the recipe, but feel free to add them in!
- Plain yogurt (not Greek): Traditional Indian yogurt is looser and smoother than Greek yogurt. If Greek yogurt is all you’ve got, thin it with water (1/3 cup per 3 cups yogurt) and whisk until creamy.
- Salt: You need just a touch to balance the tang and bring out flavor. Start with ¼ teaspoon per 3 cups yogurt and adjust to taste.
- Green chilies: For gentle heat and brightness. Sub with jalapeños or serranos if needed—or skip entirely for a milder version.
- Cumin: Toasted ground cumin adds earthiness and depth. It’s a must.
- Cilantro and red onion: These fresh, crunchy mix-ins add brightness and texture. Add them right before serving for best results.
Tips and Tricks
Shruthi’s top tips
- Always chill your yogurt first—raita should be cold and refreshing.
- Avoid flavored or sweetened yogurts—even “plain” yogurts can vary, so taste first.
- Toast your cumin seeds before grinding them for deeper flavor.
- Add fresh herbs last to avoid soggy, wilted bits.
- Use a whisk to smooth the yogurt before adding mix-ins—it should be creamy, not clumpy.
- Customize the heat with the type of green chili you use (Thai for fiery, jalapeño for mild).
- Make it ahead—but not too far ahead. It’s best eaten within 8–12 hours.
- Go for a tadka if you’re feeling fancy—ghee + mustard seeds + chili = flavor bomb.
- Avoid overmixing crunchy add-ins like boondi too early—they’ll go soggy fast.
How to serve Indian raita
You can store this in the fridge overnight (or up to 8-12 hours). Just make sure to add fresh herbs (like cilantro) right before you serve it since they can get really soggy.
What can you eat with raita? Almost anything! Here are a few ideas to get your started:
- Use as a palate cleanser for biryani or other spicy rice, like jollof rice
- Serve as an Indian yogurt dip or condiment with your favorite fried or grilled foods (like vegan fritters, smashed potatoes or avocado fries!)
- If you have leftover pita or naan at home, you can use it as a dipping sauce for that. Or you can serve it with crudités.
- Use as salad dressing! Some people consider raita to be a salad, but you can use the basic version on any hearty salad (like on my kale salad in lieu of the parsley dressing or in this vegan Caesar salad)
- Use it as a sauce for tacos – once in a while, when I want to tone down the spice for my gochujang cauliflower tacos, I add a raita sauce to it. Talk about mixing flavors from all over the world.
- Turn it into a chilled soup. You can add some cold water to it, thin it out and serve it as a chilled soup.
More Indian recipes
If you loved this homemade raita, then try these Indian curries to go along with it.
Spinach Dal
Matar Masala
Chickpea Peanut Butter Curry with Coconut Milk
Indian Chili Paneer
Indian Yogurt Sauce (Raita)
Ingredients
- 2 cups plain whole milk yogurt, see Notes for Greek yogurt
- 1 small red onion, diced
- 1 Thai green chili, deseeded and diced (or serrano pepper)
- ¾ teaspoon ground cumin
- ¾ teaspoon kosher salt, adjust to taste
- 3 tablespoons fresh cilantro, finely chopped
Instructions
- If desired, soak diced onion in cold water for 5 minutes to mellow the sharpness. Drain well.
- In a medium bowl, combine yogurt, cumin, and salt. Stir until smooth.
- Add diced onion, green chili, and cilantro. Mix well to combine.
- Serve immediately or refrigerate until ready to serve. Raita is best served chilled.
Notes
- Soaking the onion in cold water removes the harsh bite while keeping the crunch
- Whole milk yogurt gives the creamiest result; low-fat works but will be thinner
- Greek yogurt is too thick for this recipe—dilute with ¼ cup water per 2 cups Greek yogurt
- Variations:
- Add 1 medium cucumber, deseeded and diced, for traditional cucumber raita
- Substitute fresh mint for cilantro for a cooling mint raita
- Top with boondi (crispy chickpea flour pearls) for texture
- Add ½ teaspoon chaat masala for a tangy kick
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Raita ideas to try at home!
There are a million combinations, but they all involve whisking yogurt with the toppings and spices to ensure a smooth consistency (except for the mint one, but read to find out more about that)
- Mint Raita. You can pulse mint with cilantro and green chili pepper, and add that to the yogurt, along with finely chopped red onions and spices.
- Boondi Raita. Boondi are small, fried chickpea flour drops eaten as snacks in India. For this version, you make the basic raita and then add boondi on top. It’s crunchy at first, but absorbs the yogurt so you get this mixture of crisp and soft boondi.
- Masala Raita. In addition to the basic raita, this version has carrots and other vegetables, as well as garam masala and red chili powder
- Mango Raita. Mango and other fruits are common in sweet raitas. You pulse some of the mangoes with the yogurt and top with slices as well.
This recipe has become a permanent staple in our house. Thanks so much! It is great with so many foods.
This was an easy recipe to follow and the raita balanced my curry perfectly.
Thank you very much. I made a delicious sauce for my beef/lamb kabobs. Excellent instructions.