Cool Cucumber Raita
Raita is a cooling yogurt condiment meant to balance heat and spice. The key is to drain the liquid from the cucumbers thoroughly so the yogurt stays thick, creamy, and clinging to your spoon rather than watery and separated.
- Difficulty
- Easy
- Total time
- 20 min
- Hands-on
- 15 min
- Serves
- 4
Ingredients
- 1 large English cucumber
- 2 cups full-fat plain yogurt
- 1 tsp roasted cumin seeds, crushed
- 1/2 tsp fine sea salt
- 2 tbsp fresh cilantro, finely chopped
- 1/4 tsp cayenne pepper (optional)
Step by step
Prepare the cucumber
Grate the cucumber using the large holes of a box grater. You do not need to peel it unless the skin is exceptionally thick.
Remove moisture
Place the grated cucumber in a clean kitchen towel. Twist the towel tight and wring over the sink until you have removed as much water as possible.
Whisk the base
In a medium bowl, whisk the yogurt until it is perfectly smooth and airy.
Combine
Fold the dry grated cucumber, cumin, salt, and half the cilantro into the yogurt.
Chill and serve
Taste and adjust salt if needed. Serve chilled, garnished with the remaining cilantro.
Questions people ask
Can I use Greek yogurt?
Yes, but it will be very thick. Add a tablespoon of water or milk at a time until it reaches a dip-like consistency.
How long will this keep in the fridge?
It is best eaten the same day, but it will hold up for 24 hours. Beyond that, the cucumber texture begins to soften too much.
Tips
- Use full-fat yogurt; low-fat or non-fat versions tend to thin out too quickly when salt is added.
- Toast cumin seeds in a dry pan for 30 seconds until fragrant before crushing them for a deeper, earthier aroma.
- If you have time, let the mixture sit in the refrigerator for 30 minutes to allow the flavors to marry.
Variations
- Mint Raita: Replace the cilantro with fresh mint leaves for a sharper, cooler finish.
- Onion and Tomato: Add finely diced red onion and seeded tomato for a chunkier texture often found in North Indian kitchens.