Cucumber Raita
Cucumber raita is the best cooling accompaniment to any meal. It’s so quick and easy to make and compliments almost any Indian dish because of its cooling effect which balances out the spice.
Prep: 5 min
Cook: 5 min
Total: 10 min
Servings: 12
Ingredients
- 1 1/2 cups thick yogurt (either Greek style or strained)
- 1 1/2 cups Persian or hot house cucumber (cut into very small cubes)
- 2 Tbsp cilantro (chopped)
- 2 Tbsp mint leaves (chopped)
- 1 tsp cumin seeds
- 1 green or red fresh chili (finely chopped (I used both!))
- 1/2 tsp salt (or to taste)
Instructions
- Add the cumin seeds to a cast iron or steel skillet and heat, stirring often, until fragrant. Keep a close eye on them so they don’t burn. Do not use a non-stick skillet as those are not meant to be dry heated.
Remove from heat and roughly crush the cumin seeds in a mortar and pestle.
In a large bowl, whisk the yogurt to remove all lumps.
Finish by combining all the ingredients in the bowl. Stir well to mix. I reserve a pinch of cumin for topping off at the end as a garnish.
Nutrition
- Serving Size: 0.25
- Calories: 18
- Carbohydrates: 1
- Protein: 2
- Fat: 0
- Saturated Fat: 0
- Cholesterol: 1
- Sodium: 119
- Potassium: 57
- Fiber: 0
- Sugar: 1
- Vitamin A: 30
- Vitamin C: 0.9
- Calcium: 31
- Iron: 0.2
- Serving Unit: cups