Cucumber Tomato Raita Recipe: learn how to make Cucumber Tomato Raita. Raita is a sort of Indian salad using yogurt as the base and vegetables of choice with some mild spices added to enhance the flavour.
In almost 6 years of food blogging, I have not shared a single Raita Recipe. That really is quite unbelievable because I make different types of raita almost every weekend. It’s a quick dish to put together and raita compliments both rice and roti based meals beautifully.
While the basis of every Raita Recipe is the same, there are so many different ways you can make an Indian-style Raita. I follow a very basic Raita Recipe with a couple of vegetables thrown in along with some spices to jazz it up a bit. The result is a deliciously simple Raita that compliments both rice and roti / chapati equally. Add a Raita to your menu when you are entertaining. It’s an easy way to add more flavour, variety and an extra dish to your meal with minimum effort.
Cucumber Tomato Raita Recipe
- 1 cup of plain unsweetened yogurt or curd
- 1 small young cucumber
- 1 small tomato
- 1 green chilli
- 1/2 tsp of roasted and powdered cumin seeds
- 1/4 tsp of chaat masala I use Everest brand
- 1/2 tsp of salt
- 1 tsp of minced fresh cilantro / coriander leaves
- Chop the tomato and cucumber into small cubes. Deseed the tomatoes if you have the patience. Add 1/2 cup water to the curd and mix well.
- Add salt and beat well to incorporate.
- Throw in the chopped vegetables, green chillies, and the chaat masala. Mix well to combine. Garnish with the chopped coriander and cumin seeds. Serve immediately.
Step by Step Cucumber Tomato Raita Recipe:
1. Chop the tomato and cucumber into small cubes. Deseed the tomatoes if you have the patience. Add 1/2 cup water to the curd and mix well.
2. Add salt and beat well to incorporate.
3. Throw in the chopped vegetables, green chillies, and the chaat masala. Mix well to combine. Garnish with the chopped coriander and cumin seeds. Serve immediately.
It’s best to “assemble” the raita just before you are going to serve it. What I normall do is to chop and mix all the vegetables and refrigerate it without adding salt. Then later, when it’s time to serve, I just throw the raita together and take it out pretending like I just made the entire thing! Try it, it works like a charm and you have fresh tasting Raita each time.
Note: I use the thin, small, Japanese cucumber for Raita. It’s very widely available in Singapore and tastes delicious in salads and Raita.
You can use Greek Yogurt for a thicker consistency for the raita. Adjust water : curd ratio according to your preference.
For cucumber tomato raita recipe in Hindi, Tamil, Telugu, Kannada, Marathi, Urdu etc please use the Google translate button in the sidebar.