Serves 2
15 min
Cucumber Raita
Recipe GLPRb8fd411758327a
A refreshing Indian yogurt-based side dish featuring shredded cucumber, aromatic spices, and fresh herbs. This creamy condiment is tempered with mustard and cumin seeds, green chili, and curry leaves, then finished with cilantro. Perfect as a cooling accompaniment to spiced curries or served as an appetizer dip.
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Ingredients
1 cup Plain yogurt, chilled
to taste Salt
¼ teaspoon Black salt (kala namak)
1 small Small cucumber (about 5 inches long)
2 teaspoons Neutral oil
¼ teaspoon Mustard seeds
¼ teaspoon Cumin seeds
1 Fresh green chili, chopped or slit (adjust to desired heat level)
4 Fresh curry leaves
3 sprigs Fresh cilantro, finely chopped
Directions
Pour the chilled yogurt into a medium mixing bowl. Add salt to taste and the black salt, then whisk together until well combined. Set aside.
Peel the cucumber with a vegetable peeler. Slice it in half lengthwise and scoop out the seeds using a small spoon. Cut the cucumber into long, thin shreds or use a box grater to create matchstick-like pieces.
Add the shredded cucumber to the yogurt mixture and stir until evenly distributed.
Heat the oil in a small pan over medium heat. Once the oil is hot and shimmering, add the mustard seeds and cumin seeds.
Allow the seeds to crackle and pop for about 1 minute, releasing their fragrance. Add the green chili and curry leaves, stirring for another 30 seconds until fragrant.
Carefully pour the hot seasoned oil and all the seeds and spices directly into the yogurt and cucumber mixture, stirring quickly to combine.
Fold in the freshly chopped cilantro and mix gently until everything is well incorporated.
Serve immediately while the tempering is still warm, or refrigerate for up to 20 minutes before serving. The raita can be served chilled or at room temperature as a side dish or dip.
