📝 About This Recipe
This classic Indian condiment is the ultimate cooling companion to the vibrant, bold spices of a traditional meal. Made with thick, creamy yogurt and crisp vegetables, it offers a refreshing textural contrast that balances heat and cleanses the palate. Our version features hand-toasted cumin and a touch of black salt, providing an earthy, sulfurous depth that elevates this simple dip into a gourmet side dish.
🥗 Ingredients
The Yogurt Base
- 2 cups Plain Greek Yogurt or Whole Milk Curd (whisked until smooth)
- 2-4 tablespoons Cold Water (to adjust consistency)
Fresh Elements
- 1 medium English Cucumber (finely diced or coarsely grated and squeezed of excess water)
- 2 tablespoons Red Onion (very finely minced)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Fresh Mint Leaves (finely chiffonaded)
- 1 small Green Chili (seeded and minced for a subtle kick)
The Spice Blend
- 1 teaspoon Cumin Seeds (to be toasted and ground)
- 1/2 teaspoon Kala Namak (Indian Black Salt) (provides authentic savory aroma)
- 1/4 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Roasted Cumin Powder (extra for depth)
- 1/4 teaspoon Red Chili Powder or Deggi Mirch (for a hint of color and warmth)
- 1/2 teaspoon Granulated Sugar (to balance the acidity)
For Garnish
- 1 tablespoon Pomegranate Arils (for sweetness and color)
- 1 pinch Smoked Paprika (for dusting)
👨🍳 Instructions
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1
Place a small dry skillet over medium-low heat. Add the whole cumin seeds and toast for 2-3 minutes, shaking the pan constantly, until they become fragrant and turn a few shades darker.
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2
Transfer the toasted seeds to a mortar and pestle. Grind them into a coarse powder. The aroma of freshly toasted cumin is essential for an authentic Raïta.
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3
In a large mixing bowl, add the yogurt. Use a whisk to beat it vigorously for about 1 minute until it is completely smooth and glossy with no lumps.
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4
Slowly add 1 tablespoon of water at a time to the yogurt until you reach your desired consistency; it should be thick enough to coat a spoon but pourable.
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5
Prepare the cucumber. If grating, place the shreds in a clean kitchen towel and squeeze firmly to remove excess moisture. This prevents the Raïta from becoming watery.
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6
Fold the prepared cucumber, minced red onion, and green chili into the yogurt base using a rubber spatula.
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7
Add the freshly ground toasted cumin, extra cumin powder, kala namak, sea salt, sugar, and red chili powder to the bowl.
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8
Stir in the chopped cilantro and mint, reserving a small pinch of cilantro for the final presentation.
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9
Taste the Raïta. The flavor should be a balance of creamy, salty, and 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 allows the spices to bloom and the flavors to meld together.
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11
Before serving, give the mixture a gentle stir. If it has thickened too much in the fridge, add a tiny splash of water.
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12
Transfer to a serving bowl. Garnish with a dusting of smoked paprika, the remaining cilantro, and pomegranate arils for a professional finish.
💡 Chef's Tips
Always use full-fat yogurt for the best mouthfeel; low-fat versions can turn runny quickly. Don't skip the Kala Namak (Black Salt); it has a unique sulfurous flavor that is the 'secret ingredient' in authentic Indian street food. If you don't like cucumber, try substituting with grated carrots, boiled potato cubes, or even tiny fried chickpea flour balls (Boondi). Make sure to finely mince the onions and chilies so they provide flavor without overwhelming the delicate texture of the yogurt. To keep the Raïta fresh, only add the salt right before chilling or serving, as salt draws moisture out of the vegetables.
🍽️ Serving Suggestions
Serve alongside a spicy Vegetable or Chicken Biryani to balance the heat of the rice. Pair with warm, buttery Garlic Naan or crisp Pappadums as a refreshing appetizer dip. Use as a cooling side for Tandoori-style grilled meats or kebabs. Serve with stuffed Parathas (flatbreads) for a traditional North Indian breakfast experience. Accompany a rich, spicy lamb curry to provide a creamy textural contrast.