Learn how to make tasty Indian Yogurt Sauce (known as Raita) with this treasured family recipe that my Indian husband LOVES (and so will you!).
Also known as Raita, this yummy Indian Yogurt Sauce is a cool, creamy sidekick at most of my half-Indian family’s meals.
Whether I add the chili pepper depends on how spicy the dish is that I’m serving the yogurt sauce with.
Sometimes, I want the raita to be a cooling sauce for fiery food, and sometimes, I want it to be another layer of flavor for mild dishes.
Don’t skip past my round-up of incredible Indian dinner ideas and curry recipes too.
Here’s What You Need
Here’s what to have at hand for this recipe:
Ingredients
Round up these simple ingredients for your sauce:
- Plain yogurt: Greek yogurt works well for a thicker and richer sauce.
- Cucumber: Use a Persian cucumber or a small portion of an English cucumber. If you’re using English cucumber, peel and deseed it for the best texture.
- Kosher salt: Enhances flavors and balances the yogurt’s acidity.
- Fresh cilantro: Adds a bright, herbal note.
- Fresh mint leaves: Brings a cool, refreshing flavor.
- Thai green chili pepper (optional): Provides a hint of heat. Adjust based on your spice preference.
Substitutions and Variations
Here’s how to change it up a bit:
- Yogurt: Swap Greek yogurt for regular plain yogurt if you prefer a lighter texture. For a dairy-free or vegan option, use coconut yogurt or almond yogurt.
- Cucumber: If Persian or English cucumbers aren’t available, try using a regular cucumber, but peel and seed it to avoid bitterness.
- Kosher salt: Sea salt or table salt can be used in place of kosher salt. Adjust the amount to taste, as table salt is more concentrated.
- Fresh cilantro: Parsley can be used as an alternative if cilantro isn’t available or if you prefer a milder taste.
- Fresh mint leaves: For a different flavor, try using basil or dill in place of mint.
- Thai green chili pepper: Red chili flakes or a pinch of cayenne pepper can be used for heat if Thai green chilies aren’t available. Adjust to taste based on your heat preference.
- More spices and flavors: Add some red chili powder, cumin powder, black salt, freshly minced garlic, paprika, or toasted mustard seeds to the mix.
Tools to Grab
Gather these basics to make your sauce with:
Grater: For the cucumber.
Kitchen towel: To wring out the excess water with.
Medium bowl: For making the sauce in.
How to Make Indian Yogurt Sauce: An Easy Guide
Here’s a 3 step guide to making this luscious and freshing cucumber condiment:
Preparing the cucumber
Begin by grating the cucumber. Then, wrap the grated cucumber in a clean kitchen towel and squeeze out any excess water. This step helps prevent your cucumber raita recipe from becoming too watery.
Mixing the ingredients
Transfer the yogurt into a medium bowl. Add the prepared cucumber, cilantro, mint, and green chili (if you prefer a spicy kick).
Chilling the raita
Refrigerate the raita for at least an hour before serving. This chilling time allows the flavors to meld together, resulting in a more cohesive and flavorful sauce.
Related:
- Indian Cucumber Salad (a chunkier, heartier version that my father-in-law makes)
- Creamy Indian Chickpea Salad (a chilled chickpea salad with yogurt that makes a delicious lunch!)
Pro Tips + Science-Based Secrets
Check out my top tips as a major Indian food lover and knower of all things food science:
- Use full-fat yogurt: Full-fat yogurt enhances the sauce’s richness and creaminess. If you prefer a lighter version, opt for low-fat yogurt, note the texture might be less creamy.
- Fresh herbs are key: Fresh cilantro and mint provide the best flavor. If you must use dried herbs, reduce the quantity, as dried herbs are more concentrated in flavor.
- Yogurt consistency: Greek yogurt is thicker because it’s strained to remove whey, the liquid part of milk. This straining process not only thickens the yogurt but also increases its protein content, making it a great choice for a rich and creamy sauce.
- Cucumber composition: Cucumbers are over 90% water. Squeezing out the excess water prevents the sauce from becoming diluted and helps maintain a desirable texture.
Make Ahead and Storage
Indian yogurt sauce can be prepared in advance, making it a convenient option for meal planning. You can assemble the sauce up to 24 hours ahead, allowing the flavors to meld and develop more depth.
Store the yogurt sauce in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
Give it a good stir before serving, as some separation might occur.
Avoid freezing the sauce, as yogurt-based sauces don’t freeze well and may change in texture upon thawing.
How to Serve this Yogurt Sauce recipe
Serve your Indian yogurt sauce as a side dish to spicy Indian recipes like Adarsh’s chicken 65 to cool you right down!
- It’s utterly delicious with lamb kofta, chicken tikka kebabs, or Indian-spiced fried chicken.
- Serve it as a dip to butter naan , aloo naan, roti, or turkish bread.
- Drizzle this Indian sauce and cucumber condiment over my masala omelettes, any basmati rice dishes, or as a sauce with my Indian fish cakes.
Honestly, its yummy just with a plate of slices tomatoes, fresh coriander and sliced onions.
A splash of lemon juice and a sprinkling of ground cumin and cashew nuts will make the perfect salad.
FAQs About Indian Yogurt Sauce
Just whizzing through? Here are a few notes not to be missed:
Indian yogurt sauce is commonly served alongside spicy Indian dishes like curries and biryani, providing a cooling contrast. It can also be enjoyed with grilled meats and vegetables or as a refreshing Indian yogurt dip with naan or pita.
To avoid a watery sauce, make sure to squeeze out as much moisture as possible from the grated cucumber. Additionally, using Greek yogurt can help achieve a thicker consistency.
If fresh mint or cilantro isn’t available, you can substitute with dried herbs or use parsley for cilantro. For mint, basil or dill can also work as alternatives, though they will change the flavor profile slightly.
The spiciness of the yogurt sauce depends on the amount and type of green chili used. You can adjust the quantity or omit the chili altogether if you prefer a milder sauce.
Other Indian Recipes You’ll Love
Here are a few other must-try, ride or die Indian recipes from my bank:
Indian Yogurt Sauce
Video
Ingredients
- 1 cup plain yogurt Greek yogurt can be used for a thicker raita
- 1 persian cucumber or ¼ of an English cucumber
- ½ tsp kosher salt
- 2 tsp minced fresh cilantro
- 2 tsp minced fresh mint leaves
- ½ thai green chili pepper minced (optional)
Instructions
- Start by grating the cucumber. Wrap it up in a clean kitchen towel and squeeze out the excess water. This step is crucial as it prevents your raita from becoming too watery.
- Place yogurt in a medium bowl and add the cucumber, cilantro, mint and green chile (if you want a spicy yogurt sauce).
- Let the raita chill in the refrigerator for at least 1 hour before serving. This allows all the flavors to meld together.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very easy . Very good. This is my new go to
Interesting recipe! I’m always trying to eat healthier and I love that yogurt is a base here, but I was wondering, Jennifer, do you think using a non-dairy yogurt would significantly change the taste or consistency? I’m lactose intolerant but would love to try making this. Any tips?
Hi Fiorella, I’ve had really good luck experimenting with coconut yogurt. And coconut tends to go well with Indian food, too! Give it a try.
I just made this yogurt sauce following your guide, Jennifer, and it turned out perfectly! The steps were easy to follow, and it’s super delicious. So glad I found this recipe, it’s going straight into my favorites.
That’s wonderful to hear! I’ve been looking for a good raita recipe to try for my next Indian dinner. Excited to give this one a go now.
How does chilling the raita make a difference? Sounds like just an extra step to me.
You don’t have to, it just lets the flavors meld. It’s like cold-infusing tea. If you mix tea bags and water and drink it, it’ll be watery. If you let it stand for a while, it gains flavor.
Really good recipe. I never knew cucumber was in indian yogurt sauce like tzatziki, cool.
Thanks for sharing this Indian yogurt sauce recipe, Jennifer. I was particularly intrigued by the ‘Substitutions and Variations’ section, as I love experimenting with recipes to make them my own. Can you suggest any additional herbs or spices that might pair well with this sauce? I’m thinking of something that could add a unique twist without overwhelming the classic flavors.
Hey Mike, not Jennifer, but I tried adding a pinch of smoked paprika to mine, and it was a hit! Gives it a subtle smoky flavor that’s really interesting.
Try using mint, Mike! Adds a refreshing twist.
Hi Mike, I often add a little minced red onion, minced green chilli pepper, plus cilantro and/or mint. That’s my go-to combination! Some people like a little cumin in there, too.