Cucumber and Mint Raita

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.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 120
• Protein: 4 g
• Carbs: 6 g
• Fat: 9 g

Ingredients

• 400 g Plain Greek yogurt ( smooth )
• 1 piece Cucumber ( grated and squeezed )
• 1 tsp Cumin ground
• 10 g Mint fresh ( chopped )
• 10 g Fresh cilantro ( chopped )
• 1 pinch Fleur de sel
• 1 pinch Hot pepper en poudre optional
• 1 pinch Black salt (Kala Namak)

Instructions

1. Cucumber preparation

   Grate the cucumber using a coarse grater. Squeeze it firmly between your hands to extract all the water. It should be almost dry.

2. Yogurt mixture

   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. Final assembly

   Finely chop the mint and coriander. Mix the cucumber and herbs into the yogurt. Add a pinch of chili powder for color and zing.

Chef's tips

• 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.

Storage

Eat immediately or store for a maximum of 24 hours in the fridge. The cucumber will eventually release water.