17 Reviews of Cucumber Raita

From: Girl from India

On Jan 30, 2004

We make this a lot. Add black salt instead of salt (or half salt and half black salt) for a different tang. Also add mint leaves with the cilantro and tomatoes too for a change and ofcourse the cumin powder. We even add raw mango in summer to this staple at our table during our hot summer months.

From: trixiecat

On Mar 14, 2003

We had this as an accompaniment to a Chicken curry and it was great. Cooled our mouths off wonderfully. I do like a bit of cumin in my raita so I added a tsp. wonderful recipe!

From: "Pink Eyed" Jim Cortina

On Jan 2, 2004

Cucumber Raita is fabulous, but I have a confession. Sometimes I don't eat this as an accompaniment, but as an entire summer meal in and of itself. And I grate the cucumber rather than chop it. I probably also use at leats twice as much cilantro, but then again, I'm a cilantro freak.

From: Charishma Ramchandani

On May 30, 2003

Auntie Sue, I have been thinking of you since y'day and I was desperate to try out one of your recipes! I made this to serve alongside Spicy Indian Dahl(recipe no. 63075) and it went very well. I had it with this dahl and bread and later with dal and rice. It was really good. I did add a dash of red chilli powder(ground) and a dash of black pepper powder, as well as 1 tsp. of cumin(freshly powdered). I used 1/2 tsp. salt and 2 green chillies. To be honest, I omitted steps 1 and 2. I had to prepare this on the spur of the moment and I just had to fix this quickly. So, I started off directly with step 3. I'll be making this again sometime soon this summer. Thanks again, Auntie Sue, for a good and very easy to fix recipe!

From: Chef #262931

On May 3, 2007

outstanding!

From: Za'atar

On May 18, 2009

Very nice raita to serve with a curry dish.

From: Sandi (From CA)

On May 24, 2007

Oh my goodness, what a delightful surprise from so few ingredients! I almost heeded the words of a few others and added cumin, but it truly didn't need a single thing other than to use Fage full-fat yogurt which I get at Trader Joe's. I did drain the cucumbers and, considering the rich thickness of Fage yogurt, this stuff would stick on an upright spoon for a week or two, I'm sure. :P I served this with Chicken Makhani (Indian Butter Chicken), Aloo Gobi, dal, basmati and pita naans. Super tasty, not to mention insanely easy, and going straight into my "Encore!" cookbook. Thanks for posting, Sue!

From: Chef #382830

On Nov 3, 2007

Absolutely delicious! I diced the cucumbers and omitted the chilies but kept everything else the same. I left it in the fridge overnight for the flavors to mingle. Served them next day with my butter chicken. Loved it!!

From: Reid1201

On Aug 1, 2007

From: Leeloo78

On Feb 2, 2008

Yum, yum, yum. I could eat this all by itself! Thanks for a great recipe. I think I may have increased the amount of chiles by one, but I'm addicted to spice. Thanks so much!