Celery Cucumber Raita

by thecurrytheory

Well, while my mouth is watering just thinking about it, let me move on and put up this recipe. It is a simple recipes which comes together quickly.  Raita is a side dish in Indian cuisine made of a yoghurt (dahi) base,  together with vegetables. Some might call Raita the secret of all Indian digestive systems. The dairy proteins bind spicy molecules and take away the sensation of spicy heat. Seriously , it can stop the fiery spicy stomach from exploding.

Celery Cucumber Raita

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1/2 cucumber finely chopped (Cucumber skin has good amount of nutrients and fiber so don't peel all off.)
  • 1 plum tomato finely chopped
  • 1 celery stick finely chopped
  • handful of cilantro
  • 1/2 cup yogurt (plain)
  • 2-3 tablespoons of cold water
  • 1.5 salt
  • 1 teaspoon crushed black pepper



There are many different recipes of raita, and most of them are made with raw onions. While this recipe authentically is made with onions, I excluded them.  Mainly, because when I discovered my dear father in law was allergic to raw onions I substituted them with a celery stick instead and it turned out to be his favorite.

  1. Add finely chopped cucumber, celery, cilantro, tomato, in a mixing bowl.
  2. Add yogurt and water
  3. Add salt and crushed black pepper and garnish with cilantro

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