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Raita

By Groceree

Also known as Cucumber Raita · Kheera Raita

Cool whisked yoghurt with grated cucumber, roasted cumin, a pinch of chilli and fresh mint. The side that calms every hot curry and biryani.

Last updated

A bowl of white yoghurt with grated cucumber, mint and a sprinkle of roasted cumin and chilli
Servings
4 servings
Prep
10 min
Cook
2 min
Total
12 min

Ingredients

  • full-fat plain yoghurt400 g
  • cucumbers½
  • cumin seeds1 tsp
  • mint1 small handful
  • Kashmiri chilli powder1 pinch
  • salt½ tsp
  • caster sugar (optional)1 pinch
  • water (optional)2 tbsp

Instructions

  1. 01

    Toast the in a dry pan over a medium heat for 1 to 2 minutes, until they darken and smell smoky, then tip them out and grind them.

  2. 02

    Whisk the until smooth, adding the cold if it is very thick.

  3. 03

    Coarsely grate the , squeeze it hard and stir it in.

  4. 04

    Finely chop the . Stir in most of the ground cumin, the , the and the , if using.

  5. 05

    Sprinkle the rest of the ground cumin and the over the top.

  6. 06

    Chill until serving.

Notes

  • Toast and grind whole cumin — ready-ground does not give the smoky flavour.
  • Squeeze the cucumber or the raita turns watery.
  • Boondi raita, with crisp gram flour pearls, is the other favourite.

Nutrition per serving

Calories
80 kcal
Protein
5 g
Carbs
6 g
Fat
4 g

Estimated from the ingredients.

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