Ingredients
Raita Ingredients
- 2 cups plain whole milk Greek yogurt
- 1 hothouse cucumber (also called English cucumber)
- 1/2 cup finely chopped mint leaves (set aside a sprig for garnishing)
- 1 large garlic clove, finely minced or pressed through a garlic press
- 1 teaspoon cumin seeds, toasted
- 1/2 teaspoon kosher salt
Instructions
- Prepare the Cucumber: Peel the cucumber, cut it in half lengthwise, use a small spoon to scrape out the seeds, and then grate the cucumber or finely chop it to ensure a smooth texture in the raita.
- Combine Ingredients: Spoon the Greek yogurt into a large mixing bowl. Add the grated cucumber, minced garlic, toasted cumin seeds, and kosher salt. Stir everything together well, taste, and season with more salt if needed to balance the flavors.
- Chill and Serve: Cover the bowl and chill the raita until ready to eat. When serving, spoon the raita into a small bowl and garnish with a fresh sprig of mint to enhance the aroma and presentation.
Notes
- To toast cumin seeds, heat them in a dry skillet over medium heat until fragrant and slightly darker, about 1-2 minutes, stirring frequently to avoid burning.
- Using Greek yogurt gives the raita a thicker and creamier texture; you can substitute with regular yogurt but strain it for thickness if desired.
- This dish can be prepared ahead and refrigerated up to 24 hours; the flavors will intensify over time.
- Adjust salt according to taste and dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Indian
- Diet: Vegetarian
