Raita on a table in a Studio
(Laura Chase de Formigny for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)
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This creamy condiment is often served as a "coolant" with savory, spicy Indian dishes. Try it as a dip for a crudites platter or as a spread for wraps or sandwiches. It also makes a fine dressing for salads.

Leftovers can be refrigerated in an airtight container for up to 2 days.

From chef Nilesh Singhvi.


measuring cup
Servings: 2 cups
  • 10 ounces plain non-dairy yogurt
  • 1 medium seedless cucumber (about 10 ounces), unpeeled
  • 1 teaspoon cumin seeds, toasted and finely ground
  • 2 sprigs fresh mint, finely chopped, plus more as needed
  • 1/2 teaspoon fine salt, plus more as needed


  1. Step 1

    Grate the cucumber on the coarse side of a box grater. Place the grated cucumber in a clean tea towel and gently squeeze out most of the water.

  2. Step 2

    In a medium bowl, stir together the yogurt, cucumber, cumin seeds, mint and salt until well-combined. Taste, and add more mint and/or salt, if needed. Serve chilled.

  3. Step 3

Nutritional Facts

Per tablespoon serving

  • Calories


  • Carbohydrates

    1 g

  • Cholesterol

    1 mg

  • Sodium

    41 mg

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From chef Nilesh Singhvi.

Tested by Kelly L. Johnson and Ann Maloney

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