Cucumber Raita
User Reviews
5
-
Prep Time
5 mins
-
Total Time
5 mins
-
Servings
6
-
Calories
30 kcal
-
Course
Side Dish, Condiments
-
Cuisine
Indian
Cucumber Raita
Description
This version of Cucumber Raita uses plain whole milk yogurt or preferably Greek yogurt for thickness. The cucumber is prepared by finely dicing or shredding, then squeezing out excess moisture to avoid a watery sauce. Ground cumin is dry-roasted to enhance its aroma before being mixed into the yogurt base along with salt and optional chaat masala and Kashmiri chili powder, which provide subtle tanginess and mild heat, respectively.
Freshly chopped mint or cilantro adds herbal freshness and color. Combining all ingredients results in a creamy, slightly spiced sauce with crisp cucumber pieces that add gentle texture and cooling effect.
Although it can be served immediately, chilling for about 20 minutes allows flavors to meld. The raita pairs well as a palate cleanser or side sauce to spicy Indian dishes and is best eaten shortly after preparation to maintain its fresh texture.
Ingredients
- 1 cup plain whole milk yogurt , Greek yogurt is recommended for a thick, creamy texture
- 1/2 teaspoon cumin ground
- 1/4 teaspoon salt
- 1/4 teaspoon chaat masala , optional
- 2 tablespoons mint depending on flavor preference, finely chopped, or cilantro
- 1/4 teaspoon kashmiri chili powder , optional for a bit of heat
- 1 cup cucumber I like English cucumbers because they have very few seeds are rarely bitter, finely diced or shredded peeled
Instructions
- If you are shredding/grating the cucumber, use a clean dishtowel to squeeze out as much liquid as you can to prevent your raita from being watery.To enhance the flavor of the cumin we're going to roast it: Heat a dry skillet over medium heat and add the ground cumin. Roast it until very fragrant, stirring frequently, being careful not to let it scorch or it will be bitter. Let it cool completely. Place the yogurt in a bowl and add the cooled roasted cumin, the cucumber and the remaining ingredients. Stir to combine.
- Can be served immediately but for the best flavor let it chill for about 20 minutes before serving to allow the spices and herbs to more fully penetrate the sauce. It is best to eat the raita fairly shortly after making it because it will become more watery the longer it sits. Serve garnished with some fresh mint or cilantro and/or a sprinkle of chaat masala.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Calories | 30kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Cholesterol | 5mg | 2% |
| Sodium | 117mg | 5% |
| Potassium | 106mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
