Equipment
* optional
Ingredients
Dairy
- 250 g plain whole milk yoghurt, chilled
Produce
- 150 g cucumber, unpeeled
- 5 g fresh mint leaves, finely chopped
Spices & Seasoning
- 2 g roasted cumin powder
- 2 g fine sea salt
Nutrition (per serving)
Method
Grate the unpeeled cucumber on the coarse holes of a box grater.
Gather the grated cucumber in your hands or place it in a fine mesh sieve, and firmly squeeze out the excess water to prevent the raita from becoming too thin.
Place the chilled plain yoghurt in a mixing bowl and whisk vigorously until it is entirely smooth and creamy with no lumps.
Add the drained cucumber, chopped fresh mint, roasted cumin powder, and salt to the smooth yoghurt. Fold gently until all ingredients are evenly dispersed.
Cover the bowl and place it in the refrigerator for 15 minutes. This resting period allows the earthy cumin and bright mint oils to infuse into the yoghurt.
Chef's Notes
- Always opt for whole milk yoghurt. The fat content is crucial for coating the palate and neutralizing the capsaicin heat from spicy dishes.
- Roasting whole cumin seeds in a dry pan before grinding them elevates the earthy, smoky flavor profile immensely compared to standard pre-ground cumin.
- For an incredibly authentic savory depth, substitute half of the regular salt with kala namak, also known as Indian black salt.
- If you want a slight kick, add half a finely minced green chili along with the mint.
Storage
Refrigerator: 2 days — May become watery as the cucumber releases more moisture. Stir well before serving leftovers.
