Description
Cucumber Raita is a refreshing Indian yogurt-based side dish that combines creamy yogurt, toasted cumin seeds, fresh cucumber, and aromatic herbs, making it a perfect cooling accompaniment to spicy meals.
Ingredients
Scale
Spices
- 1 tsp cumin seeds
- Pinch of red chili powder
- 1 cup plain full-fat yogurt
- 1 medium Persian cucumber, finely chopped (or grated and drained)
- 1 tbsp finely chopped mint or cilantro
- Kosher salt, to taste
Dairy
Vegetables and Herbs
Seasoning
Instructions
- Toast cumin seeds: Add cumin seeds to a small skillet over medium heat. Toast seeds until fragrant and beginning to pop, about 1 minute.
- Crush seeds: Transfer the toasted cumin seeds to a mortar and pestle and crush into a coarse powder.
- Combine ingredients: In a medium bowl, whisk together the yogurt, crushed cumin, finely chopped cucumber, red chili powder, and chopped mint or cilantro until well combined.
- Season and serve: Season the raita with kosher salt to taste and serve chilled as a cooling accompaniment to spicy dishes.
Notes
- Using full-fat yogurt gives a richer flavor, but low-fat yogurt can be substituted for a lighter option.
- Grating the cucumber and draining excess moisture helps prevent the raita from becoming too watery.
- Adjust the chili powder to your preferred spice level or omit for milder taste.
- Fresh mint provides a bright flavor, but cilantro is a great alternative depending on preference.
- Raita can be prepared ahead and refrigerated for up to 24 hours before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
Keywords: Cucumber Raita, Indian yogurt side dish, cooling raita recipe, cucumber yogurt dip, cumin raita
