India · India
Cucumber Raita
Thick yogurt and crisp cucumber are seasoned with roasted cumin and mint.
Raita is the cooling counterweight to a meal built around heat, and cucumber is the most everyday version. Its purpose is balance: the yogurt and cucumber settle the palate between spicier courses, especially at thali meals. The trick is draining the cucumber so the raita does not turn watery, and roasting the cumin rather than using it raw.
Ingredients
- thick plain pasteurized yogurt400 g
- cucumber250 g
- cumin seeds2 g
- fresh mint leaves, chopped5 g
- salt2 g
Directions
- 1
Toast cumin in a dry small skillet over low heat for 1 minute, shaking continuously. Cool, then crush finely.
Cumin smells nutty and has not blackened. - 2
Wash cucumber, remove a watery seed core if present, dice finely and blot with a clean towel. Whisk cold yogurt with salt and most of the cumin.
Cucumber is crisp and yogurt is thick and smooth. - 3
Fold cucumber and mint into yogurt and sprinkle remaining cumin on top. Serve cold promptly or refrigerate within 2 hours at 4°C or below; use within 24 hours.
The raita holds on a spoon rather than pouring like soup. For storage, refrigerate within 2 hours at 4°C or below; if the surroundings exceed 32°C, refrigerate within 1 hour.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content