📝 About This Recipe
This classic Indian yogurt condiment is the ultimate cooling companion to spicy curries and fragrant biryanis. Crafted with thick, creamy yogurt and crisp English cucumbers, it offers a refreshing contrast of textures and a burst of herbal brightness. The secret lies in the hand-toasted cumin and a touch of black salt, which provide an earthy complexity that elevates this simple dip into a gourmet experience.
🥗 Ingredients
The Yogurt Base
- 2 cups Full-fat Greek yogurt or thick curd (whisked until smooth)
- 2-3 tablespoons Whole milk (to adjust consistency if needed)
Fresh Produce
- 1 medium English cucumber (grated or finely diced, moisture squeezed out)
- 2 tablespoons Fresh mint leaves (finely chiffonaded)
- 2 tablespoons Fresh cilantro (finely chopped)
- 1 small Green chili (seeded and minced for a subtle kick)
Spices and Seasoning
- 1 teaspoon Cumin seeds (to be toasted and crushed)
- 1/4 teaspoon Kala Namak (Indian Black Salt) (provides a unique sulfurous, savory depth)
- 1/2 teaspoon Roasted cumin powder (extra for garnish)
- 1/2 teaspoon Sea salt (or to taste)
- 1/4 teaspoon Granulated sugar (to balance the acidity of the yogurt)
- 1/8 teaspoon Kashmiri red chili powder (for a dusting of color)
👨🍳 Instructions
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1
Place the cumin seeds in a small, dry skillet over medium-low heat. Toast them for 1-2 minutes, shaking the pan constantly, until they turn a shade darker and become highly aromatic.
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2
Transfer the toasted seeds to a mortar and pestle. Coarsely crush them to release their oils; avoid turning them into a fine powder to maintain texture.
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3
Wash the English cucumber thoroughly. You may peel it partially in strips for a decorative look, then grate it using the large holes of a box grater.
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4
Place the grated cucumber in a clean kitchen towel or fine-mesh sieve. Squeeze firmly to remove excess water; this prevents the raita from becoming watery.
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5
In a large chilled mixing bowl, add the yogurt. Use a balloon whisk to beat the yogurt for about 30 seconds until it is completely smooth and glossy.
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6
If the yogurt is too thick, whisk in 1 tablespoon of milk at a time until you reach a pourable yet thick consistency.
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7
Fold in the squeezed cucumber, minced green chili, chopped mint, and cilantro using a rubber spatula.
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8
Add the crushed toasted cumin, kala namak, sea salt, and sugar. Stir gently to combine all the flavors.
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9
Taste the raita. The flavors should be balanced—creamy, salty, and slightly earthy. Adjust the salt or sugar if necessary.
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10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'resting' period allows the spices to infuse into the yogurt.
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11
Just before serving, give the raita a final gentle stir.
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12
Transfer to a serving bowl and garnish with a pinch of roasted cumin powder, a dusting of Kashmiri red chili powder, and a few fresh mint leaves.
💡 Chef's Tips
Always squeeze the liquid out of the cucumber to ensure your raita stays thick and creamy over time. If you don't have kala namak, you can omit it, but it adds an authentic 'chatpata' (tangy/savory) flavor that is hard to replicate. For a variation, try adding finely chopped red onions or pomegranate seeds for extra crunch and sweetness. Use the freshest yogurt possible; if the yogurt is too sour, a little extra sugar or honey can help balance the profile. Avoid using a blender to mix the yogurt, as it will break down the structure and make the raita thin and runny.
🍽️ Serving Suggestions
Serve alongside a spicy Chicken Biryani or Vegetable Pulao to balance the heat. Use it as a refreshing dip for warm garlic naan or crispy papadums. Pair with grilled tandoori meats or kebabs as a cooling sauce. Serve with stuffed parathas (like Aloo Paratha) for a traditional Indian breakfast. Enjoy as a side to spicy lentil dals and steamed basmati rice.