- 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
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, combine all the ingredients and stir. Serve immediately.
If not serving the raita immediately, mix all the ingredients except the cucumber and refrigerate the yogurt until ready to serve. Add in the cucumber just before serving.Letting the raita sit for a long time after adding in the cucumber will cause the cucumber juice to separate and pool liquid into the raita. This is totally fine. Just stir it back into the raita. Over time, it will cause the raita to get too watery. If I am prepping in advance, I will mix all the ingredients together ahead of time and add in the cucumber at the last minute to avoid a watery raita. But I will happily eat raita the next day. The texture is just a bit thinner. You could also choose to add a bit of salt to the chopped cucumber, let it sit for about 30 minutes and then squeeze out as much liquid as possible. Then add this cucumber to the yogurt.
You could also choose to add a bit of salt to the chopped cucumber, let it sit for about 30 minutes and then squeeze out as much liquid as possible. Then add this cucumber to the yogurt.
Serving: 0.25cups | Calories: 18kcal | Carbohydrates: 1g | Protein: 2g | Cholesterol: 1mg | Sodium: 119mg | Potassium: 57mg | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 0.9mg | Calcium: 31mg | Iron: 0.2mg