Cucumber and Mint Raita
15 min
total
4
people
119
calories per serving
Ingredients
4 people
- 400 gPlain Greek yogurt (smooth)
- 1 pcCucumber (grated and squeezed)
- 1 tspCumin ground
- 10 gMint fresh (chopped)
- 10 gFresh cilantro (chopped)
- 1 pinchFleur de sel
- 1 pinchHot pepper en poudre
- 1 pinchBlack salt (Kala Namak)
Method
A creamy and fresh texture that coats the palate. You can feel the crunch of the well-drained cucumber and the smoky touch of cumin balancing the yogurt's acidity.
- 1
Grate the cucumber using a coarse grater. Squeeze it firmly between your hands to extract all the water. It should be almost dry.
- 2
In a mixing bowl, whisk the Greek yogurt until smooth and glossy. Stir in the ground cumin, fleur de sel, and kala namak black salt.
- 3
Finely chop the mint and coriander. Mix the cucumber and herbs into the yogurt. Add a pinch of chili powder for color and zing.
Frequently asked questions
How do you get this dish right?
- The secret lies in squeezing the cucumber: if water remains, the raita will be runny and thin.
- For more flavor, dry-toast your cumin seeds before grinding them.
How long does this dish keep?
Eat immediately or store for a maximum of 24 hours in the fridge. The cucumber will eventually release water.
4.6
30 reviews
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