📝 About This Recipe
Raita is the quintessential cooling accompaniment to the vibrant and often fiery flavors of Indian cuisine. This version elevates the humble yogurt dip into a sophisticated side dish, balancing the crisp crunch of English cucumbers with the sweet, ruby-like gems of pomegranate seeds. Infused with toasted cumin and a hint of black salt, it provides a creamy, refreshing counterpoint that cleanses the palate and tames the heat of any spice-forward meal.
🥗 Ingredients
The Dairy Base
- 2 cups Greek Yogurt or Whole Milk Plain Yogurt (full-fat provides the best creamy texture)
- 2-3 tablespoons Cold Water or Milk (to adjust consistency if using Greek yogurt)
Fresh Produce
- 1 medium English Cucumber (partially peeled and finely diced or grated)
- 1/4 cup Pomegranate Arils (fresh seeds for a pop of sweetness)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 tablespoon Fresh Mint Leaves (finely chopped for extra freshness)
- 1 small Green Chili (serrano or bird's eye, deseeded and minced)
- 2 tablespoons Red Onion (very finely minced)
Spices and Seasoning
- 1 teaspoon Cumin Seeds (to be toasted and ground)
- 1/2 teaspoon Kala Namak (Himalayan Black Salt) (provides a distinct sulfurous, authentic aroma)
- 1/4 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon Roasted Cumin Powder (extra for garnish)
- 1/4 teaspoon Kashmiri Red Chili Powder (for a mild heat and garnish color)
- 1/2 teaspoon Sugar (optional, to balance the acidity of the yogurt)
👨🍳 Instructions
-
1
Place a small skillet over medium-low heat. Add the whole cumin seeds and toast them for 1-2 minutes, shaking the pan constantly, until they turn a shade darker and become fragrant.
-
2
Transfer the toasted seeds to a mortar and pestle. Crush them into a coarse powder; the aroma of freshly toasted cumin is far superior to pre-ground versions.
-
3
Prepare the cucumber. If grating, squeeze out the excess moisture using a clean kitchen towel to prevent the raita from becoming too watery. If dicing, keep the pieces small (about 1/4 inch).
-
4
In a large chilled mixing bowl, add the yogurt. Using a whisk or a fork, beat the yogurt until it is completely smooth and silky with no lumps.
-
5
If the yogurt is too thick (common with Greek yogurt), whisk in a tablespoon of water or milk at a time until you reach a pourable yet thick consistency.
-
6
Add the prepared cucumber, minced red onion, and chopped green chili to the yogurt base.
-
7
Stir in the freshly ground cumin, kala namak (black salt), sea salt, and sugar. Mix gently to combine all the flavors.
-
8
Fold in the chopped cilantro and mint. The herbs should be vibrant green and distributed evenly throughout the cream.
-
9
Taste the raita. The balance should be savory with a hint of tang. Adjust the salt or sugar if necessary.
-
10
Transfer the mixture to a serving bowl. Cover and refrigerate for at least 15-20 minutes to allow the flavors to meld together.
-
11
Just before serving, sprinkle the top with the pomegranate arils, a pinch of Kashmiri red chili powder, and a final dusting of roasted cumin powder.
-
12
Serve chilled as a refreshing side dish to your favorite Indian meal.
💡 Chef's Tips
Always use fresh, thick yogurt; if your yogurt is too sour, a pinch of sugar or a splash of milk will help mellow it out. Do not skip the Kala Namak (black salt); it provides the 'soul' of the raita with its unique savory depth. If you are making this in advance, add the salt just before serving, as salt draws moisture out of the vegetables and can make the raita runny. For a smoky variation, you can perform a 'tadka' by heating a teaspoon of oil with mustard seeds and curry leaves and pouring it over the finished raita. Ensure your herbs are completely dry before chopping to prevent them from bruising and turning the yogurt a murky color.
🍽️ Serving Suggestions
Serve alongside a spicy Hyderabadi Chicken Biryani to balance the heat. Pair with warm, buttery Garlic Naan or Aloo Paratha for a light lunch. Use as a cooling dip for spicy appetizers like Onion Bhajis or Samosas. Accompanies grilled meats like Tandoori Chicken or Lamb Seekh Kebabs beautifully. Serve with a crisp glass of chilled Sauvignon Blanc or a traditional Mango Lassi.