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Easy Cucumber Raita

A refreshing, creamy Indian cucumber raita made with cool yogurt, crisp cucumber, toasted cumin, and fresh mint. The ultimate quick side dish to balance any spicy Indian meal.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 200 grams Cucumber English or Persian, grated coarsely
  • 1 cup Plain Whole Milk Yogurt Indian Dahi or Greek yogurt thinned slightly
  • 1/2 teaspoon Roasted Cumin Powder Freshly toasted and ground
  • 1/4 teaspoon Black Salt Kala Namak (Or fine sea salt)
  • 1 pinch Sugar To balance the acidity
  • 1 tablespoon Fresh Mint Leaves Finely chopped
  • 1 tablespoon Fresh Cilantro Leaves Finely chopped
  • 1 pinch Kashmiri Red Chili Powder For garnish

Method
 

  1. Grate 200g of fresh cucumber using the coarse side of a box grater into a bowl.
  2. Sprinkle 1/4 tsp salt over the cucumber, stir, and let it sit in a mesh strainer for 5 minutes to release its water.
  3. Firmly squeeze the grated cucumber with your hands or a clean kitchen towel to remove excess liquid.
  4. In a medium bowl, whisk 1 cup of cold yogurt until perfectly smooth and creamy.
  5. Add the squeezed cucumber, roasted cumin powder, black salt, and a pinch of sugar to the yogurt. Mix gently.
  6. Fold in the chopped mint and cilantro. Chill in the refrigerator for 15 minutes before serving. Garnish with a pinch of cumin and chili powder.