Cucumber Raita

Name: Cucumber Raita
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Indian
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)

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

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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

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

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

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.

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Questions

Why salt and drain the vegetables in Cucumber Raita?

Salt pulls water out. Doing it at step 2 means that water ends up in the colander rather than in the finished dish.

What can I use instead of cilantro in Cucumber Raita?

The entry for Cucumber Raita calls for 2 tbsp fresh cilantro, finely chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

How hot is Cucumber Raita?

Moderately. The heat in Cucumber Raita comes from 1 green chili (serrano or jalapeno), optional, finely minced. For a milder plate, remove the seeds and ribs from the green chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Cucumber Raita dairy-free?

Yes. The dairy in Cucumber Raita 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 what is left of Cucumber Raita within two hours and eat it within three days. It is served cold; there is nothing to reheat. Leafy parts wilt first; store them apart if you can.

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