Cucumber Raita is a cooling Indian yogurt dip made with yogurt and grated cucumber. It is served alongside poppadoms, biryani, pulao or any other Indian meal.
Ready with a prep time of just 5 minutes and can easily be made vegan.
- Ingredients
- Vegan Raita
- Pro Tips
- Instructions
- Serving Suggestion
- Storage
- Other Yogurt Dips
This cucumber raita recipe, also known as kakdi nu raitu , is an Indian accompaniment to so many meals such as curries, paratha and rice dishes.
It’s made with yogurt, cucumber, herbs such as mint, a little sugar and chaat masala.
Mint Cucumber Raita helps cool and balance the heat of the main meal.
Raita is the term for any Indian yogurt dip. You can get different flavours of raita such as Boondi raita, tomato raita and onion raita. Other vegetables can be added such as Butternut Squash Raita which is made with roasted cumin seeds.
You can also make mix fruit raita which has the perfect combination of sweet and savoury.
Dips and sauces are crucial to a complete indian meal in a restaurant. A variation of raita is this Indian Mint Sauce . Other Poppadom dips such as Indian Onion Chutney and Tamarind Chutney are so good with starters!
Ingredients
Cucumber – english or persian cucumbers work best as they have thin skin that you do not need to peel.
Yogurt – Greek yogurt works best as it is thick and creamy.
Green chilli
Mint – fresh mint leaves are best. Do not substitute dried mint or use mint sauce
Sugar – raita tastes best with the addition of a little sugar to provide a gentle sweetness
Salt to taste
Chaat masala
Optional:
Whole milk to thin out the raita if you wish
Some choose to add cumin powder or roasted cumin seeds to the raita.
Vegan Raita
To make vegan raita, replace the dairy yogurt for any plain vegan yogurt of your choice.
Pro Tips
Note that the proper recipe for cucumber raita does not contain the addition of coloured spices such as red chili powder. The aim is to keep the raita white and green only.
Grating cucumbers releases moisture so it is worth squeezing the liquid before adding to the yogurt
If you skip draining the cucumber ensure you use a good quality thick greek yogurt to retain some thickness to the raita.
Instructions
Into a bowl, grate cucumber using a large holes of a grater or use a food processor.
Optionally, place into a clean kitchen towel or muslin cloth and squeeze out the excess water and allow to drain for a minute. Or add directly to the yogurt.
In a larger bowl, whisk the yogurt if not already smooth. Tip in the grated cucumber, sugar, chopped green chillies, finely chopped mint leaves. Sprinkle over chaat masala and season with a pinch of salt.
Stir well.
You can chill in the fridge before serving or serve at room temperature.
Serving Suggestion
My favourite way to enjoy cucumber raitha is as a side dish to Indian appetizers such as poppadoms and onion bhaji .
Cucumber raita will always go well with Biryanis such as this Paneer Tikka Biryani . Curries such as Matar Paneer go well with raitha.
Serve it alongside Indian kachumber salad or Indian Onion Salad
Add leftovers to a falafel sandwich !
Storage
I find that raita is best consumed the day it is prepared. However, leftovers can be stored in an airtight container and consume the next day.
I do not recommend freezing raitha.
Other Yogurt Dips
Authentic Tzatziki
Yogurt Garlic Sauce
Creamy Cilantro Sauce
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Cucumber Raita (Raitha)
Equipment
- 1 grater
- 1 Strainer optional
Ingredients
- ½ cucumber
- 1 cup full fat yogurt Greek yogurt
- 3 tablespoon mint fresh
- 2 tablespoon sugar
- 1 tablespoon green chilli finely chopped
- ½ teaspoon salt
- ½ teaspoon chaat masala optional
Instructions
- Into a bowl, grate 1/2 cucumber using a large holes of a grater or use a food processor.
- Optionally, place into a clean kitchen towel or muslin cloth and squeeze out the excess water and allow to drain for a minute. Or add directly to the yogurt.
- In a larger bowl, whisk the 1 cup full fat yogurt if not already smooth. Tip in the grated cucumber, 2 tablespoon sugar . 1 tablespoon green chilli , 3 tablespoon mint Sprinkle over 1/2 teaspoon chaat masala and season with a pinch of salt or 1/2 teaspoon salt
- Stir well.
- You can chill in the fridge before serving or serve at room temeprature.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Cucumber Raita (Raitha)
Equipment
- 1 grater
- 1 Strainer optional
Ingredients
- ½ cucumber
- 1 cup full fat yogurt Greek yogurt
- 3 tablespoon mint fresh
- 2 tablespoon sugar
- 1 tablespoon green chilli finely chopped
- ½ teaspoon salt
- ½ teaspoon chaat masala optional
Instructions
- Into a bowl, grate 1/2 cucumber using a large holes of a grater or use a food processor.
- Optionally, place into a clean kitchen towel or muslin cloth and squeeze out the excess water and allow to drain for a minute. Or add directly to the yogurt.
- In a larger bowl, whisk the 1 cup full fat yogurt if not already smooth. Tip in the grated cucumber, 2 tablespoon sugar . 1 tablespoon green chilli , 3 tablespoon mint Sprinkle over 1/2 teaspoon chaat masala and season with a pinch of salt or 1/2 teaspoon salt
- Stir well.
- You can chill in the fridge before serving or serve at room temeprature.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Air Fryer Corn on the Cob recipe is the best way to enjoy fresh corn! Cook perfect corn with juicy kernels for an irresistible side dish or snack! Ready in less than 15 minutes.
The air fryer is my new favourite way of cooking corn!
Air fryer corn on the cob in foil is a method of cooking corn on the cob using an air fryer while wrapping the corn in aluminium foil. For the best results, I like to cook my corn cobs in foil first to get them tender then air frying to get a similar texture to summer barbeque corn.
Thanks to this cooking process, the corn is tender yet crunchy and full of wonderful flavour!
I love make these Air Fryer Onion Bhaji and Air Fryer Garlic Fries (French Fries) in the air fryer too.
Ingredients
Corn on the cob
Fresh sweet corn works best for this recipe compared with frozen corn. If you have frozen corn, allow it to defrost before following the next steps in the recipe. You may find that it takes a little longer in the air fryer.
Oil
Any cooking spray oil such as a canola oil or olive oil spray
You can however brush oil such as vegetable oil or sunflower oil too
Toppings
Simple sea salt and black pepper to taste
Chili, Lime Butter – mix together melted butter, red chili flakes, lime zest and lime juice
Indian style – use curry masala powder or a mix of red chili powder and lemon juice
Cheesy – sprinkle over parmesan cheese
Herbs – sprinkle over finely chopped fresh herbs such as fresh parsley, coriander or chives.
How to make Corn on the Cob in the Air Fryer in Foil
Thoroughly wash the corn cob and pat dry with a paper towel.
Cut foil into pieces that are large enough to cover the corn.
Spray the cooking spray oil or brush all over with oil and seal the foil over tightly.
Arrange in a single layer in the preheated air fryer basket.
Air Fry the foil-wrapped corn for approximately 8-10 minutes on 170C.
Adjust the cooking time based on your appliance.
To test if the corn is done, carefully unwrap a corn cob and pierce a kernel with a fork. It should be tender and cooked through. If not, you can re-wrap it and continue cooking for a few more minutes.
Next remove the foil packet and air fry again for 3-4 minutes to achieve crunchy corn or until one or two of the kernels have charred.
You may have to prepare in batches based on the size of your air fryer.
I topped mine with a chilli and lime butter with finely chopped cilantro.
Pro Tips
Use fresh corn that is in season for the best flavour and texture
Add the toppings after to prevent them burning in the air fryer
If you prefer a boiled corn texture, you can leave out the final step and only cook the corn in the foil. You could also add your toppings before wrapping in foil to lock in flavour. The foil should prevent the toppings burning.
Serving Suggestion
Serve this delicious corn as an easy side dish for an easy meal!
You may drizzle fresh cilantro pesto on top.
For a larger meal, I love it as a delicious side dish for these Sundried Tomato Chickpea Cakes or Air Fryer French Bread Pizza
Storage
Store leftover corn in the refrigerator in an airtight container.
Reheat in the microwave, oven or in the air fryer
You could slice off the corn and add to other recipes such as this Mango, Avocado, Black Bean Corn salsa .
Other Easy Air Fryer Recipes
Air Fryer Buffalo Cauliflower
Air Fryer Fajitas
Puff Pastry Apple Tart
Air Fryer Diced Potatoes
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Air fryer Corn on the Cob in Foil
Equipment
- 1 Air fryer
- 1 Aluminium Kitchen Foil
- 1 Kitchen tongs
Ingredients
- 3 corn on the cob
- 1 tablespoon oil
Instructions
- Thoroughly wash the 3 corn on the cob and pat dry with a paper towel.
- Cut foil into pieces that are large enough to cover the corn.
- Spray the cooking spray oil or brush all over with 1 tablespoon oil and seal the foil over tightly.
- Arrange in a single layer in the preheated air fryer basket.
- Air Fry the foil-wrapped corn for approximately 8-10 minutes on 170 C or 340 F.
- Adjust the cooking time based on your appliance.
- To test if the corn is done, carefully unwrap a corn cob and pierce a kernel with a fork. It should be tender and cooked through. If not, you can re-wrap it and continue cooking for a few more minutes.
- Next remove the foil packet and air fry again for 3-4 minutes to achieve crunchy corn or until one or two of the kernels have charred.
- You may have to prepare in batches based on the size of your air fryer.
- I topped mine with a chilli and lime butter with finely chopped cilantro.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
