Cucumber Mint Raita
No-cook
- Time
- 8 min
- Serves
- 4
- Calories
- 95 kcal
- Protein
- 6 g
0:00 / 1:04
Changes voice accent - Recipe stays in English
About this recipe
The raita that turns up beside every summer thali in our house. Grate the cucumber and then squeeze it properly dry — the step everyone skips, and the reason most raitas go watery within minutes. Whisk the yoghurt smooth first, fold the cucumber in last, and let the roasted cumin and mint sit for ten minutes so the flavours marry before it reaches the table.
Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Beat yoghurt until silky and smooth.
- 2Fold in squeezed cucumber so the raita stays thick.
- 3Stir in mint, coriander, roasted cumin, black salt and salt.
- 4Chill for 10 minutes if time allows.
- 5Serve cold with a little cumin and mint scattered on top.
About this recipe
Use thick coconut yoghurt or cashew yoghurt, then add extra lemon to keep the raita bright.
