A Good Indian Raita - Cook Republic #raita


  • Author: Sneh
  • Total Time: 10 minutes
  • Yield: 8 1x
  • Category: Sides, Condiments, Salad
  • Cuisine: Indian, Vegetarian, Gluten Free
  • Diet: Vegetarian


  • 375g (1 ½ cups) unsweetened full-fat Greek yoghurt
  • 60ml (¼ cup) chilled water
  • 1 small red onion, finely diced
  • 1 small tomato, deseeded and finely chopped
  • 1 small cucumber, deseeded and finely diced
  • ½ cup fresh coriander leaves, finely chopped
  • 1 teaspoon sea salt flakes
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon raw sugar
  • 1 teaspoon cumin seeds


  1. Place yoghurt, water, onion, tomato, cucumber and coriander in a large bowl. Add salt, pepper and sugar. Mix well. Chill in the fridge for at least 1-2 hours before serving. Will keep in the fridge for up to 3 days.
  2. Toast cumin seeds in a hot, dry pan on medium heat for a few seconds until they start to turn a shade darker and crackle. Remove from heat. Add to the raita just before serving.



Use the thickest full-fat yoghurt you can find. Make sure your yoghurt is unsweetened. Buffalo yoghurt, sheep’s yoghurt or goat’s yoghurt works really well too because they all have a beautiful tang.

Make it vegan by subbing regular yoghurt with unsweetened coconut yoghurt.

Elevate flavour by sprinkling a pinch of ground cumin and ground chilli to your finished raita before serving.


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