📝 About This Recipe
This classic Indian yogurt condiment is the essential cooling companion to spicy curries and aromatic biryanis. Crafted with velvety Greek yogurt, crisp English cucumbers, and a bouquet of toasted spices, it offers a sophisticated balance of creamy texture and refreshing crunch. It is more than just a side; it is a palate cleanser that elevates the entire dining experience with its bright, herbaceous notes.
🥗 Ingredients
The Yogurt Base
- 2 cups Plain Whole Milk Yogurt (whisked until smooth; Greek yogurt can be used for a thicker consistency)
- 2-3 tablespoons Whole Milk (optional, to adjust consistency)
Fresh Produce
- 1 medium English Cucumber (grated or finely diced, moisture squeezed out)
- 1/4 cup 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 ground)
- 1/2 teaspoon Kala Namak (Black Salt) (provides the authentic sulfurous aroma)
- 1/2 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Granulated Sugar (to balance the acidity)
- 1/4 teaspoon Roasted Cumin Powder (for garnish)
- 1/8 teaspoon Kashmiri Red Chili Powder (for garnish)
👨🍳 Instructions
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1
Place the cumin seeds in a small dry skillet over medium-low heat. Toast them for 2-3 minutes, shaking the pan frequently, until they become fragrant and turn a shade darker.
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2
Transfer the toasted seeds to a mortar and pestle or a spice grinder. Grind them into a coarse powder and set aside.
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3
Wash the English cucumber thoroughly. You can peel it partially for a striped look or leave the skin on for extra fiber and color.
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4
Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel and squeeze firmly to remove excess water; this prevents the raita from becoming runny.
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5
In a large chilled mixing bowl, add the yogurt. Use a balloon whisk to beat the yogurt for about 1 minute until it is completely smooth and glossy with no lumps.
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6
If the yogurt feels too thick, whisk in the milk one tablespoon at a time until you reach a pourable yet creamy consistency.
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7
Fold in the squeezed grated cucumber, minced green chili, chopped mint, and cilantro using a spatula.
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8
Add the freshly ground cumin powder, kala namak, sea salt, and sugar. Stir gently to incorporate the spices evenly.
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9
Taste the raita. The flavors should be balanced; adjust the salt or sugar if the yogurt is particularly tart.
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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 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. Garnish with a pinch of roasted cumin powder, a dusting of Kashmiri red chili powder, and a few fresh mint leaves for a professional finish.
💡 Chef's Tips
Always squeeze the liquid out of the cucumber to ensure your raita stays thick and creamy over time. If you cannot find Kala Namak (black salt), use regular sea salt, though you will miss the characteristic smoky tang. For a variation, add toasted mustard seeds or a 'tadka' of oil, curry leaves, and cumin seeds on top. Use the freshest yogurt possible; if the yogurt is too sour, a pinch more sugar or a splash of heavy cream can mellow it out. Do not over-mix once the cucumber is added, as the cucumber will release more water the more it is agitated.
🍽️ Serving Suggestions
Serve alongside a spicy Chicken Tikka Masala or Lamb Rogan Josh to balance the heat. Pair with a fragrant Basmati Rice Biryani for the ultimate traditional Indian meal. Use it as a healthy dip for toasted pita bread, carrot sticks, or cucumber spears. Drizzle over grilled kebabs or tandoori cauliflower for a refreshing sauce. Accompany with crispy papadums for a simple and light appetizer.