Cooling Cucumber Raita Recipe
Indian · Side dish · 10 min total
This refreshing yogurt-based side dish is the perfect accompaniment to spicy curries, helping to cool the palate with its creamy texture and subtle flavors.
10
min prep
min prep
4
servings
servings
50
kcal/serving
kcal/serving
Ingredients
- 1 cup plain yogurt (full-fat or low-fat)
- 1/2 cup grated cucumber (about 1 small cucumber)
- 1/4 cup finely chopped fresh mint leaves
- 1/4 teaspoon roasted cumin powder
- 1/4 teaspoon salt, or to taste
- Pinch of black pepper
- 1 teaspoon lemon juice (optional)
Instructions
- Place a fine-mesh strainer over a bowl and line with cheesecloth or a clean kitchen towel. Add yogurt and let it drain for 15-20 minutes to thicken (optional, for thicker raita).
- Grate the cucumber using a box grater. Squeeze out excess moisture with your hands or a clean cloth.
- In a mixing bowl, combine the drained yogurt, grated cucumber, mint leaves, cumin powder, salt, and black pepper. Mix well.
- Add lemon juice if desired for extra tanginess. Stir to combine.
- Taste and adjust seasoning. Refrigerate until ready to serve. Garnish with a few mint leaves.
Tips
- For a vegan version, use plant-based yogurt.
- Can be stored in the refrigerator for up to 2 days.
- Serve chilled alongside spicy curries or biryani.
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