Yogurt and Cucumber Raita with Fresh Mint

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A cooling Indian side dish combining creamy yogurt, crunchy cucumber, and fresh mint leaves with a touch of tangy lemon juice and spices. This Indian-inspired vegetarian recipe, ready in about 10 minutes, pairs plain whole-milk yogurt, cucumber, peeled and grated, fresh mint leaves, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 Indian cuisine 80 cal/serving

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Ingredients

1 cup plain whole-milk yogurt
1/2 cup cucumber, peeled and grated
2 tbsp fresh mint leaves, chopped
1 tbsp fresh lemon juice
1/2 tsp cumin powder
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a medium bowl, whisk 1 cup plain whole-milk yogurt until smooth and creamy.
Step 2: Stir in 1/2 cup peeled and grated cucumber, 2 tbsp chopped fresh mint leaves, 1 tbsp fresh lemon juice, 1/2 tsp cumin powder, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
Step 3: Chill the raita in the refrigerator for at least 30 minutes to allow the flavors to meld and serve cold as a refreshing accompaniment to spicy dishes.