Indian Tomato Cucumber Raita

Raita is a classic side dish you’ll always find in Indian restaurants. My Indian Tomato and Cucumber Raita recipe cools spicy food perfectly—and it takes only minutes to prepare. With just a few simple ingredients—creamy yogurt, tomato, cucumber, cumin, and fresh cilantro (coriander)—you can serve it as a simple, refreshing no-cook dip or side to many Indian dishes.

Ingredients

• Tomato
• Cucumber
• Red onion
• Green chili
• Plain yogurt
• Salt

What is Indian raita?

Common types include:

• Cucumber raita – refreshing and crunchy
• Boondi raita – made with tiny fried chickpea flour droplets
• Onion or tomato raita – simple and quick
• Mint or coriander raita – fresh and herby
• Fruit raita – slightly sweet, with pineapple, pomegranate, or apple

Raita variations

Classic & Savory

• Cucumber Raita (Kheera Raita) – cool and refreshing with grated or chopped cucumber.
• Boondi Raita – crunchy chickpea flour pearls (boondi) soaked in yogurt.
• Onion Raita – finely chopped onions with green chili and cumin.
• Tomato Raita – fresh tomatoes with spices and herbs.
• Mixed Vegetable Raita – cucumber, carrots, tomato, and onion together.
• Mint (Pudina) Raita – yogurt blended with fresh mint leaves and cumin.
• Coriander (Dhaniya) Raita – fresh coriander leaves and green chili.
• Spinach (Palak) Raita – blanched spinach stirred into yogurt with spices.

Regional & Unique

• Carrot Raita (Gajar Raita) – grated carrots add sweetness and crunch.
• Beetroot Raita – bright pink, slightly earthy, and cooling.
• Lauki Raita – made with bottle gourd (calabash).
• Kashmiri Walnut Raita – yogurt with ground walnuts, a specialty from Kashmir.

Sweet & Fruity

• Pineapple Raita – sweet, tangy, and creamy.
• Pomegranate Raita – jewel-like seeds for bursts of flavor.
• Apple or Mango Raita – sweet seasonal twist.
• Mixed Fruit Raita – a combination of fruits, sometimes lightly spiced.

Using Greek yogurt for raita

Greek yogurt works for raita, but on its own it’s usually a bit too thick and tangy compared to traditional Indian dahi (curd). Plain yogurt gives a more authentic flavor. If you do use Greek yogurt, thin it with a splash of cold water or milk until it has a looser, creamy consistency, then whisk well.

Serving raita

You can serve this popular Indian condiment with almost any traditional Indian dishes. Try it alongside my Chicken Tikka Masala, to cool down Chicken Madras, as a dip for Tandoori Masala Chicken Wings. Even simply served with biryani and Naan Bread. Honestly, you can’t go wrong pairing raita with Indian dishes!

If you’ve made my Indian Tomato Cucumber Raita, please leave a star rating in the recipe card. You can also leave a comment or ask a question below.

Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on  Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…