Cooling Cucumber Raita
Cooling Cucumber Raita
Ingredients
For the Raita
- 2 cups plain yogurt, whole milk or Greek
- 1 cucumber, medium, grated and squeezed dry
- 1/4 cup red onion, finely chopped, optional
- 1/2 green chili, small, finely minced, optional
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon cumin powder, roasted
- 1/4 teaspoon black salt, kala namak, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
In a medium mixing bowl, whisk the plain yogurt until it is smooth and creamy.
⏱️ 1 min
- 2
Add the grated cucumber to the yogurt. Ensure the cucumber is thoroughly squeezed dry to prevent the raita from becoming watery.
⏱️ 2 min
- 3
Stir in the finely chopped red onion (if using), minced green chili (if using), chopped fresh mint, and chopped fresh cilantro.
⏱️ 2 min
- 4
Add the roasted cumin powder, black salt (if using), regular salt, and freshly ground black pepper to the mixture.
⏱️ 1 min
- 5
Mix all the ingredients thoroughly until they are well combined and evenly distributed.
⏱️ 1 min
- 6
Taste the raita and adjust the seasonings (salt, pepper, or chili) as needed to suit your preference.
⏱️ 1 min
- 7
Cover the bowl and chill the cucumber raita in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld and ensures it is properly chilled for maximum refreshment.
⏱️ 15 min
- 8
Serve chilled as a cooling side dish with spicy curries, biryani, grilled meats, or as a light dip.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cooling Cucumber Raita
Ingredients
For the Raita
- 2 cups plain yogurt, whole milk or Greek
- 1 cucumber, medium, grated and squeezed dry
- 1/4 cup red onion, finely chopped, optional
- 1/2 green chili, small, finely minced, optional
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon cumin powder, roasted
- 1/4 teaspoon black salt, kala namak, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
In a medium mixing bowl, whisk the plain yogurt until it is smooth and creamy.
⏱️ 1 min - 2
Add the grated cucumber to the yogurt. Ensure the cucumber is thoroughly squeezed dry to prevent the raita from becoming watery.
⏱️ 2 min - 3
Stir in the finely chopped red onion (if using), minced green chili (if using), chopped fresh mint, and chopped fresh cilantro.
⏱️ 2 min - 4
Add the roasted cumin powder, black salt (if using), regular salt, and freshly ground black pepper to the mixture.
⏱️ 1 min - 5
Mix all the ingredients thoroughly until they are well combined and evenly distributed.
⏱️ 1 min - 6
Taste the raita and adjust the seasonings (salt, pepper, or chili) as needed to suit your preference.
⏱️ 1 min - 7
Cover the bowl and chill the cucumber raita in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld and ensures it is properly chilled for maximum refreshment.
⏱️ 15 min - 8
Serve chilled as a cooling side dish with spicy curries, biryani, grilled meats, or as a light dip.
⏱️ 1 min