Equipment
* optional
Ingredients
Base Elements
- 200 g plain whole milk yogurt
- 150 g cucumber, unpeeled if skin is thin
Aromatics and Spices
- 5 g green chili pepper, finely minced
- 5 g fresh cilantro, finely chopped
- 2 g roasted cumin powder
- 2 g salt
- 1 g kashmiri chili powder
Nutrition (per serving)
Method
Grate the cucumber using the large holes of a box grater onto a clean cutting board or plate.
Gather the grated cucumber in your hands or a cheesecloth and squeeze firmly to drain out as much excess liquid as possible. Discard the liquid.
Place the plain whole milk yogurt into a mixing bowl and whisk vigorously until it reaches a smooth, velvety consistency without any lumps.
Add the drained cucumber, minced green chili, chopped cilantro, roasted cumin powder, and salt to the whisked yogurt. Mix thoroughly to combine.
Transfer the mixture to a serving bowl, garnish with a light dusting of Kashmiri chili powder, and chill in the refrigerator for 15 minutes to allow the flavors to meld.
Chef's Notes
- Always use whole milk yogurt for the creamiest texture; low-fat versions often contain stabilizers that give a chalky mouthfeel.
- Toasting whole cumin seeds in a dry pan until fragrant and grinding them fresh elevates the raita from good to restaurant-quality.
- If your green chilies are extremely hot, rubbing your hands with a little cooking oil before mincing them can prevent the capsaicin from burning your skin.
- Leaving the skin on English or Persian cucumbers adds a beautiful pop of bright green color and extra texture, provided the skin is not too thick or bitter.
Storage
Refrigerator: 2 days — Cucumber will release water over time; stir well before serving.
