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Cucumber Raita

Cool, creamy yogurt stirred with grated cucumber, roasted cumin, and fresh herbs. An essential Indian condiment that tempers spicy curries and complements biryani.

10 minEasyServes 490 cal/serving

IndianSideNo-CookVegetarianLow CarbHalal-friendlyGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-Free

Ingredients

  • 2 cups whole-milk plain yogurt
  • 1 English cucumber, grated, squeezed
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp salt
  • 2 tbsp fresh mint leaves, finely chopped
  • 2 tbsp fresh cilantro, finely chopped
  • 1 green chili (serrano or jalapeno), optional, finely minced
  • 1/4 tsp chaat masala (optional, for garnish)

Instructions

  1. 1

    Grate 1 English cucumber on the large holes of a box grater. Wrap in a clean kitchen towel and squeeze firmly to remove excess liquid.

  2. 2

    In a bowl, whisk 2 cups whole-milk plain yogurt until completely smooth. Stir in the squeezed cucumber, 1/2 tsp roasted cumin powder, 1/2 tsp salt, 2 tbsp finely chopped fresh mint leaves, 2 tbsp finely chopped fresh cilantro, and 1 finely minced green chili (serrano or jalapeno), optional if using.

  3. 3

    Taste and adjust salt and cumin. Cover and refrigerate for at least 10 minutes to let the flavors meld. Sprinkle with 1/4 tsp chaat masala (optional, for garnish) just before serving.

Questions

Can I make Cucumber Raita dairy-free?

Yes. The dairy in this entry is 2 cups whole-milk plain yogurt. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

How long does Cucumber Raita keep?

Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Cucumber Raita?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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