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Cucumber Raita |


cucumber raita

This is a fantastic little extra for any curry and takes just a few minutes from start to finish. If you are having a hot curry, you are going to thank me… Try it with a traditional biryani or any of the many other curries on the site just do a search for “curry”.

What you need

1 cup cucumber diced into small cubes
1 large onion halved and finely sliced
3 roasted garlic cloves chopped
1 1/2 cup plain yoghurt
1 1/2 tablespoons fresh mint finely chopped

The process

Place whole garlic cloves or a whole buld in a 180 Celsius oven for about 20 minutes to roast. Do more than 1 bulb, the sweetness of the roast garlic is excellent with chicken or a good steak.

Combine garlic and youghurt in a bowl and mix well.

Add the rest of the ingredients,mix well and then season with a little salt.

You can also add a chopped fresh green chili if you are a heat freak but I prefer it just like this.

For your curries you need a good Tandoori Masala, make your own Tandoori Masala

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6 Responses to “Cucumber Raita”

  1. khushi says:

    Hi. Do yu have recipes for oil free vegetabe breyani and sugar beans curry.

  2. Sue | Cater says:

    This is so perfect for ones curry dishes, and I have made one similar to this one was a big hit for those who could not handle the hotness of the curry ha ha ha

  3. asheeka says:


    I love you recipes.

    Please help!!

    I want a recipe that is similar to this but made with sour milk (maas) and mint, eaten with biryani at Indian function.


    • Graham says:

      Hi Asheeka, you can happily replace the ypoghurt with sour milk, just taste and season with salt as you go along. It’s also quite alright to add extra mint… like I say just taste and taste and taste till it’s right for your liking

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