Keto Cucumber Raita (Yogurt Dip)

This Keto Cucumber Raita is a refreshing yogurt-based dip with grated cucumber, herbs, and spices. It's the perfect low-carb companion to your favorite keto dishes.

Course Sides

Cuisine Indian

Keyword Keto Cucumber Raita, Keto Indian Dip, Keto Raita Recipe, Low Carb Yogurt Dip

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 90kcal

Equipment

Box grater
Mixing bowl
Cheesecloth (optional)
Measuring spoons

Ingredients

1 large cucumber (approximately 8 ounces or 227 grams)
2 cups plain full-fat Greek yogurt (16 ounces or 450 grams)
1 tablespoon fresh mint, finely chopped (0.5 ounces or 14 grams)
1 tablespoon fresh cilantro, finely chopped (0.5 ounces or 14 grams)
½ teaspoon cumin powder (0.1 ounces or 2 grams)
¼ teaspoon black salt (kala namak) (0.05 ounces or 1 gram)
¼ teaspoon ground black pepper (0.05 ounces or 1 gram)
Salt to taste

Instructions

Begin by peeling the cucumber. Using a box grater, grate the cucumber into a bowl.
Take the grated cucumber and squeeze out the excess water using your hands or a cheesecloth. This step is crucial to prevent your raita from becoming too watery.
In a mixing bowl, combine the full-fat Greek yogurt with the grated cucumber.
Add the finely chopped mint and cilantro to the bowl.
Sprinkle in the cumin powder, black salt, and ground black pepper.
Stir all the ingredients together until well combined. Taste and add additional salt if needed.
For best flavor, allow the raita to chill in the refrigerator for at least 30 minutes before serving.
Serve chilled as a side or dip with your favorite keto-friendly dishes.

Notes

For a thicker raita, you can strain the yogurt in a cheesecloth for a few hours before using.

Adjust the herbs and spices to suit your taste preferences.

The black salt (kala namak) adds a unique flavor, but if unavailable, regular salt can be used.

Nutrition