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.
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
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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.
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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.
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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.