Cucumber Raita
A refreshing and cooling Indian condiment made with grated cucumber and yogurt, seasoned with a touch of spice. It's perfect for balancing spicy dishes or as a light side.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 92 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1 pcscucumber, grated
- 2 cupplain yogurt, full-fat or low-fat
- 0.25 pcsred onion, finely chopped(optional)
- 0.5 pcsgreen chili, finely minced(optional)
- 2 tbspfresh cilantro, chopped
- 0.5 tspcumin powder, roasted
- 0.25 tspblack salt(optional)
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
grater · mixing bowl
The method
Step by step
- 1
Grate the cucumber and gently squeeze out any excess water using your hands or a clean kitchen towel.
About 2 min
Cook’s note: Removing excess water prevents the raita from becoming too watery.
- 2
In a medium mixing bowl, combine the plain yogurt, grated cucumber, red onion (if using), and green chili (if using).
About 2 min
- 3
Add the fresh cilantro, cumin powder, black salt (if using), salt, and black pepper to the mixture.
About 1 min
- 4
Stir all the ingredients together until well combined.
About 1 min
- 5
Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.
About 15 min
Cook’s note: Chilling improves the taste and refreshing quality of the raita.
- 6
Serve chilled as a side dish with your favorite Indian meal.
Per serving
Nutrition
- Calories
- 92.2kcal
- Protein
- 5g
- Carbs
- 9.7g
- Fat
- 4.2g
- Fibre
- 0.7g
- Sugar
- 7.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover raita in an airtight container in the refrigerator.
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