Cucumber Raita
An integral part of many Indian meals, this cucumber raita provides that cooling and refreshing contrast to the spicy dishes at the table.
Ingredients
- 1 cup whole milk plain yogurt , Greek yogurt is recommended for a thick, creamy texture
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon chaat masala , optional
- 2 tablespoons finely chopped mint or cilantro (depending on flavor preference)
- 1/4 teaspoon Kashmiri chili powder , optional for a bit of heat
- 1 cup finely diced or shredded peeled cucumber (I like English cucumbers because they have very few seeds are rarely bitter)
Instructions
- If you are shredding/grating the cucumber, use a clean dishtowel to squeeze out as much liquid as you can to prevent your raita from being watery.To enhance the flavor of the cumin we're going to roast it: Heat a dry skillet over medium heat and add the ground cumin. Roast it until very fragrant, stirring frequently, being careful not to let it scorch or it will be bitter. Let it cool completely. Place the yogurt in a bowl and add the cooled roasted cumin, the cucumber and the remaining ingredients. Stir to combine.
- Can be served immediately but for the best flavor let it chill for about 20 minutes before serving to allow the spices and herbs to more fully penetrate the sauce. It is best to eat the raita fairly shortly after making it because it will become more watery the longer it sits. Serve garnished with some fresh mint or cilantro and/or a sprinkle of chaat masala.
Nutrition
Calories: 30kcalCarbohydrates: 3gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 5mgSodium: 117mgPotassium: 106mgFiber: 0.3gSugar: 2gVitamin A: 129IUVitamin C: 1mgCalcium: 58mgIron: 0.3mg
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