Mint Raita

A thick, creamy yogurt that coats the spoon, speckled with freshly chopped mint. The cucumber provides a crisp bite and immediate freshness.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 141
• Protein: 5 g
• Carbs: 9 g
• Fat: 9 g

Ingredients

• 500 g yogurt Indian ( well beaten )
• 1 piece Cucumber ( grated and squeezed )
• 30 g Mint fresh ( chopped )
• 1 tsp Whole cumin seeds ( toasted and crushed )
• 1 pinch Gray sea salt
• 1 pinch Hot pepper en poudre optional
• 1 pinch Black salt (Kala Namak)

Instructions

1. Cumin roasting

   Heat a dry pan. Add the cumin seeds. As soon as they smoke slightly and the aroma fills the room, remove them and crush them coarsely.

2. Cucumber preparation

   Grate the cucumber. Squeeze it firmly between your hands to extract all the water. It must be very dry so as not to liquefy the sauce.

3. Chopping the mint

   Finely chop the fresh mint leaves with a knife. Avoid the blender, which browns the herbs and gives them a metallic taste.

4. Assembly

   Mix the yogurt, cucumber, mint, roasted cumin, sea salt, black salt (kala namak), and a pinch of chili powder. The texture should be thick and smooth.

Chef's tips

• Squeeze the cucumber very firmly, otherwise your raita will turn into soup after ten minutes.
• Cumin should be toasted at the last minute to retain its full aromatic power.

Storage

Keep refrigerated for 24 hours. Do not freeze as the yogurt will lose its texture.