Classic Cucumber Mint Raita
Classic Cucumber Mint Raita
Ingredients
- 2 cups plain whole milk yogurt, full-fat recommended
- 1 cucumber, medium, peeled, deseeded, and finely grated
- 1/4 cup fresh mint leaves, finely chopped
- 2 tablespoons fresh cilantro, finely chopped (optional)
- 1/2 teaspoon green chili, finely minced (or to taste, optional)
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon black salt, (kala namak), optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the cucumber: Peel the cucumber, slice it lengthwise, and use a spoon to scoop out the seeds. Finely grate the deseeded cucumber using a box grater or food processor.
⏱️ 5 min
- 2
Drain the cucumber: Place the grated cucumber in a fine-mesh sieve or a clean kitchen towel. Squeeze out as much excess water as possible. This step is crucial to prevent the raita from becoming watery.
⏱️ 5 min
- 3
Combine ingredients: In a medium mixing bowl, whisk the plain yogurt until smooth and creamy. Add the drained grated cucumber, chopped fresh mint leaves, chopped fresh cilantro (if using), minced green chili (if using), roasted cumin powder, black salt (if using), salt, and black pepper.
⏱️ 5 min
- 4
Mix thoroughly: Stir all the ingredients together until well combined. Taste and adjust seasoning as needed, adding more salt, pepper, or chili if desired.
⏱️ 1 min
- 5
Chill: Cover the bowl and refrigerate the raita for at least 15 minutes before serving. This allows the flavors to meld and the raita to chill, enhancing its refreshing qualities.
⏱️ 15 min
- 6
Serve: Serve the Classic Cucumber Mint Raita chilled as a refreshing side dish with curries, biryani, pulao, or grilled meats.
Kitchen Tools
Nutrition Facts (per serving)
Classic Cucumber Mint Raita
- 2 cups plain whole milk yogurt, full-fat recommended
- 1 cucumber, medium, peeled, deseeded, and finely grated
- 1/4 cup fresh mint leaves, finely chopped
- 2 tablespoons fresh cilantro, finely chopped (optional)
- 1/2 teaspoon green chili, finely minced (or to taste, optional)
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon black salt, (kala namak), optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the cucumber: Peel the cucumber, slice it lengthwise, and use a spoon to scoop out the seeds. Finely grate the deseeded cucumber using a box grater or food processor.
⏱️ 5 min - 2
Drain the cucumber: Place the grated cucumber in a fine-mesh sieve or a clean kitchen towel. Squeeze out as much excess water as possible. This step is crucial to prevent the raita from becoming watery.
⏱️ 5 min - 3
Combine ingredients: In a medium mixing bowl, whisk the plain yogurt until smooth and creamy. Add the drained grated cucumber, chopped fresh mint leaves, chopped fresh cilantro (if using), minced green chili (if using), roasted cumin powder, black salt (if using), salt, and black pepper.
⏱️ 5 min - 4
Mix thoroughly: Stir all the ingredients together until well combined. Taste and adjust seasoning as needed, adding more salt, pepper, or chili if desired.
⏱️ 1 min - 5
Chill: Cover the bowl and refrigerate the raita for at least 15 minutes before serving. This allows the flavors to meld and the raita to chill, enhancing its refreshing qualities.
⏱️ 15 min - 6
Serve: Serve the Classic Cucumber Mint Raita chilled as a refreshing side dish with curries, biryani, pulao, or grilled meats.