Cucumber–Mint Raita

Name: Cucumber–Mint Raita
Prep time: 10 min
Total time: 10 min
Yield: 3 servings
Cuisine: indian
Ingredients: 1 cup fresh yogurt, whisked; 1/2 cup cucumber, grated and squeezed; 2 tbsp fresh mint, chopped; 1/2 tsp roasted cumin powder

Fresh yogurt with grated cucumber, mint, and roasted cumin — the classic cooling accompaniment for a Pitta plate.

Condiment · 10 min (10 prep, 0 cook) · serves 3 · indian · best in summer

neutral for Vatareduces Pittaincreases Kapha

Tastes: sweet, sour, astringent. Qualities: cool, moist, heavy. vegetarian · gluten-free

Ingredients

1 cup fresh yogurt, whisked
1/2 cup cucumber, grated and squeezed
2 tbsp fresh mint, chopped
1/2 tsp roasted cumin powder

Method

Whisk the yogurt with a splash of water until smooth.
Fold in cucumber, mint, and cumin; salt lightly.
Serve at cool room temperature alongside lunch — traditionally not at night.

Agni note. Yogurt is traditionally taken at midday when agni is strongest, and avoided in the evening.

Substitutions

coconut yogurt for dairy yogurt — dairy-free, still cooling

Classical references: Charaka Samhita — Sutrasthana 27 — Annapanavidhi (ingredient properties) · Charaka Samhita — Sutrasthana 26 — Viruddha ahara (combining rules) · Lad Textbook Of Ayurveda — Modern kitchen adaptation

Source: AyurVeda Companion editorial. pending provider validation

Educational Ayurvedic cooking guidance, not medical advice. If you are managing a diagnosed condition, are pregnant, or take medication that interacts with food, check with your clinician first.