Zoh knowledge bank · Milk kefir · Updated 4 October 2026
The short version
Whisk thick dahi with a little chilled milk kefir, then fold in cucumber, coriander and bhuna jeera. Squeeze excess water from the cucumber so the raita stays pleasantly thick.
An easy place to use your kefir
This is everyday raita for dal-chawal, pulao or a paratha meal. Thick dahi provides the body and kefir adds tang. You do not need imported Greek yoghurt: plain hung curd works well.
Choose a dahi you like the taste of. If both the dahi and kefir are very sour, the finished raita will be sour too; spices cannot undo that.
Ingredients
- 250 g chilled thick plain dahi or hung curd
- 60 ml chilled plain milk kefir
- 100 g grated cucumber, weighed after squeezing out excess water
- 2 g roasted cumin (bhuna jeera) powder
- 1 g black salt, adjusted to taste
- 5 g washed, finely chopped fresh coriander
- 0.5 g ground black pepper, optional
Method
1. Prepare
Wash and grate the cucumber. Squeeze out excess water, then weigh 100 g. Wash and chop the coriander.
2. Whisk
Whisk 250 g dahi with 60 ml kefir until combined. Stir in cumin, black salt and optional pepper.
3. Fold
Fold in the cucumber and coriander. Taste before adding more salt.
4. Chill and serve
Cover and refrigerate for 20 minutes. Stir gently and serve as a chilled side dish.
Replace 2 g of the coriander with 2 g finely chopped pudina.
Replace the cucumber with 40 g ready-to-eat plain boondi. Fold in just before serving; check its salt and allergen label.
Use thicker dahi next time and squeeze the cucumber well. Extra kefir will thin the base further.
Choose milder dahi or reduce the kefir to 40 ml in the next batch.
For GCC and Singapore kitchens
Plain unsweetened strained yoghurt can replace the hung curd when that is easier to find. Check the ingredient label: a sweetened dessert yoghurt will change the dish. Brand names are optional; the texture and lack of added sweeteners matter.
Keep it chilled
Make the raita close to the meal. Keep it covered at 4°C or below until serving and return leftovers promptly to the fridge. Cucumber releases water as it stands, so stir before serving. This recipe does not establish an extended shelf life.
Allergens and expectations
Contains milk. Boondi may contain additional allergens; check its pack. Fermentation does not make dairy safe for milk allergy or guarantee that this recipe is lactose-free. No live-culture count or clinical benefit has been measured for this raita.
Try mango kefir lassi for a sweet recipe, or visit the milk kefir starter page if you want to make the base yourself.
Questions people ask
Can I make it without kefir?
Yes. Use the dahi alone and adjust the consistency to taste. It will be a regular dahi raita.
Will kefir stop raita separating?
Do not rely on that. Thick dahi, squeezed cucumber and serving soon after preparation help manage texture.
Is it vegan?
No. Both dahi and milk kefir are dairy ingredients.
Do I need a hot tadka?
No. This version is a chilled mix-and-serve raita with roasted cumin.
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