Cucumber Tomato Raita

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Cucumber tomato raita – This cooling yogurt-based accompaniment is perfect for balancing the spice and heat in Biryanis and Pulaos. Learn how to make it in under 10 minutes.

Cucumber tomato raita served in a black bowl and is accompanied by rotis and a glass of raspberry lemonade
Cucumber tomato raita

Temperature is rising finally! Great news, especially for those folks who have braved a long and cold winter especially ones like me who live in Chicago or Chiberia as we fondly call it in winter. I am sure my friends in India do not agree and are looking for a respite from the scorching sun and that’s when cucumber and tomato raita comes to the rescue.

This recipe is a regular in our household and is also a popular accompaniment to lavish meals served during special occasions such as Ugadi and Dassera.

How to make cucumber tomato raita

Probably the simplest of all raita, all you need to do is whisk the yogurt and add the remaining ingredients. 

  1. Whisk the yogurt with salt until smooth (If you are using thick yogurt, add a tablespoon or so milk or water to dilute the yogurt to the desired consistency)
  2. Add the chopped cucumber, tomatoes, ginger, green chilies and onions to the yogurt and mix well.
  3. Refrigerate for 30 minutes for the flavors to blend in.
  4. Serve chilled and garnish it with cilantro before serving.

Testers notes

  • I like to use the Hothouse or English cucumbers for this recipe because they are seedless. 
  • Best consumed the same day because the tomatoes tend to release water and make the dish watery.
  • Needless to say, use the freshest ingredients available to get the best out of this recipe.

Variations

  1. Skip the onions and use only cucumbers and tomatoes.
  2. Add grated carrots.

How long can you keep raita?

Raita is chilled before serving. It tastes best if you refrigerate and consume it within a day or two. 

Cucumber tomato raita served in a black bowl and is accompanied by rotis and a bowl of potato curry
Cucumber tomato raita

What do you eat cucumber tomato raita with?

Cucumber Raita is a great accompaniment with biryanis such as- 

Check out a few more raita recipe ideas to go with your Indian meals below or click here to find a list of ten raita recipes – some classics, a few new, and some with a twist. 

  1. Cucumber raita recipe – This delicious mix made from grated cucumber and yogurt is our favorite raita to pair with any Indian meal.   
  2. Pineapple raita – Eat it as a dessert or pair it with biryanis – it tastes delicious either way.  
  3. Onion raita – If you have been craving some Indian raita to go with your biryani, then this recipe is for you. Make it with ingredients that you have at home and in less than 5 minutes. It is the perfect way to finish off a delicious Indian meal.  
  4. Boondi raita – crispy chickpea flour balls soaked in spice-infused creamy yogurt, that’s what this delicious boondi raita is made of. 
  5. Mango raita – If you love mangoes, then this mango raita recipe has your name written all over it. Enjoy it as a dessert or as a side dish along with a spicy Indian meal. 
  6. Mint Raita – This refreshing yogurt-based dip made from mint is a worthy accompaniment to delicious biryanis, parathas, and other grilled Indian foods. Learn how to make it in under 5-minutes.  


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Cucumber tomato raita served in a black bowl and is accompanied by rotis and a glass of raspberry lemonade

Cucumber Tomato Raita

5 from 2 votes
Looking to escape the heat? Here's a recipe for Cucumber Tomato Raita to your rescue! This yogurt dip is a great way to beat the summer heat and is also a perfect cooling accompaniment to spicy biryanis and curries.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 6
Diet : Gluten-free, Nut-free, Vegetarian
Course : Accompaniments
Method: No cook
Cuisine : Indian

Ingredients
 
 

  • 2 cups thick yogurt
  • 1 cup peeled and diced cucumber
  • 1 cup tomatoes, chopped
  • ½ cup onions, chopped
  • ¼ teaspoon grated ginger
  • 1 Indian or Thai green chilies (Bird's eye), finely chopped (optional)
  • salt to taste
  • cilantro for garnishing

Instructions
 

  • Whisk the yogurt with salt until smooth (If you are using thick yogurt, add a tablespoon or so milk or water to dilute the yogurt to the desired consistency)
  • Add the chopped cucumber, tomatoes, ginger, green chilies and onions to the yogurt and mix well.
  • Refrigerate for 30 minutes for the flavors to blend in.
  • Serve chilled and garnish it with cilantro before serving.

Notes

Testers notes
  • I like to use the Hothouse or English cucumbers for this recipe because they are seedless. 
  • Best consumed the same day because the tomatoes tend to release water and make the dish watery.
  • Needless to say, use the freshest ingredients available to get the best out of this recipe.
Variations
  1. Skip the onions and use only cucumbers and tomatoes.
  2. Add grated carrots.

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Disclosure: This recipe contains affiliate links to products we love and recommend. As an affiliate, I earn from qualifying purchases.

Nutrition

Serving: 1bowlCalories: 64kcalCarbohydrates: 7gProtein: 3gFat: 3gSaturated Fat: 2gCholesterol: 11mgSodium: 259mgPotassium: 235mgFiber: 1gSugar: 6gVitamin A: 315IUVitamin C: 6.4mgCalcium: 107mgIron: 0.2mg

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

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Keyword : Best, cooling, summer recipe

 

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