This is a very basic and simple raita, cobbled together from various recipes around the Web.  Greek yogurt, a cucumber, a little cumin, and a little chopped parsley, and you’ve got a cooling, tasty accompaniment to a spicy Indian meal.  Most raitas involve cilantro or mint leaves, which I really can’t stand.  Parsley is pretty strong too, but a bit more agreeable.  (To me, cilantro tastes like soap – although I rather like a dash of its milder Other Half, coriander seeds – and the flavor of mint just takes over everything.)  This recipe can be whipped up in a few minutes – the most time-consuming part is prepping the cucumber.


  • 1 large cucumber
  • 1/2 C plain Greek yogurt
  • 1/8 tsp cumin
  • 1/2 tsp finely-chopped parsley leaves


  • Peel the cucumber, de-seed it, then grate it on a medium sized grater.  Place the cucumber in cheesecloth and squeeze out the liquid.  Place it on a fresh cheesecloth in a colander to drain further.
  • Finely chop the parsley leaves.  You can use cilantro instead, if you like it.
  • Mix the cumin and parsley into the yogurt, then add the cucumber and mix well.  That’s it!  Put into the fridge until ready to serve.