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

Cucumber Tomato Raita

Looking to escape the heat? Here's a recipe of Cucumber Tomato Raita to your rescue! This yogurt dip is perfect to beat the summer heat and is also a perfect cooling accompaniment to spicy biryanis and curries.
Course Accompaniments
Cuisine Indian
Keyword Best, cooling, summer recipe
Method No cook
Diet Gluten-free, Nut-free, Vegetarian
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 6
Calories 64kcal
Author Anushree Shetty


  • 2 cups thick yogurt
  • 1 cup peeled and diced cucumber
  • 1 cup tomatoes chopped
  • 1/2 cup onions chopped
  • 1/4 teaspoon grated ginger
  • 1 Indian or Thai green chilies (Bird's eye) finely chopped (optional)
  • salt to taste
  • cilantro for garnishing


  • 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.


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


Serving: 1bowl | Calories: 64kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 259mg | Potassium: 235mg | Fiber: 1g | Sugar: 6g | Vitamin A: 315IU | Vitamin C: 6.4mg | Calcium: 107mg | Iron: 0.2mg