Cucumber Raita

A thick, creamy yogurt that coats the spoon, dotted with crunchy cucumber dice. Toasted cumin adds a smoky note that contrasts with the bright freshness of mint and coriander.

• Prep: 15 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 224
• Protein: 8 g
• Carbs: 14 g
• Fat: 15 g

Ingredients

• 2 pc Cucumber ( small dice )
• 800 g yogurt Indian ( whisked )
• 2 tsp Whole cumin seeds ( toasted and crushed )
• 2 pinch Hot pepper en poudre optional ( for garnish )
• 1 pc Fresh cilantro ( finely chopped )
• 1 pc Mint fresh ( finely chopped )
• 2 pinch Gray sea salt ( for draining )
• 2 pinch Black salt (Kala Namak)

Instructions

1. Cucumber preparation

   Peel the cucumber, cut it in half to remove the seeds. Cut the flesh into small regular cubes. Salt lightly and let drain for 10 minutes in a colander to prevent the water from thinning the sauce.

2. Toasting the cumin

   Heat a dry pan. Throw in the cumin seeds. When they start to pop and the smell becomes powerful, remove them. Coarsely crush them in a mortar.

3. Mixing the base

   In a bowl, whisk the Indian yogurt until smooth and shiny. Stir in the cumin, a pinch of chili, the black salt (kala namak), and the finely chopped fresh herbs.

4. Final assembly

   Squeeze the cucumber cubes between your hands to extract excess water. Fold them into the yogurt. The mixture should be thick and hold together.

Chef's tips

• Don't skip draining the cucumber, or you'll end up with a yogurt soup.
• Always toast your spices fresh; the aroma is incomparable to pre-ground powder.

Storage

Consume immediately or within 4 hours. The cucumber continues to release water over time.