Cucumber raita

Gives a fresh edge to rich curries.

  • 10 mins preparation
  • 2 mins cooking
  • Makes 2 Cup
  • Print
This fresh minty sauce with a creamy yoghurt base is a classic Indian side. The perfect cooling companion for hot and spicy curries.
Looking for more sauces and condiments?


Cucumber raita
  • 2 teaspoon vegetable oil
  • 1/4 teaspoon black mustard seeds
  • 1/4 teaspoon cumin seeds
  • 500 gram yoghurt
  • 2 lebanese cucumbers, seeded, finely chopped
  • 1/4 cup finely chopped fresh mint


Cucumber raita
  • 1
    Heat oil in a small frying pan. Cook black mustard seeds and cumin seeds over low heat, stirring for 2 minutes or until seeds pop.
  • 2
    Combine seeds with yoghurt, cucumbers and mint in a medium bowl.

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