Indian Raita
Ingredients
- • 500 ml plain yogurt
- • 200 g cucumber
- • 50 g red onion
- • 15 g fresh mint leaves
- • 2.5 ml ground cumin
- • 5 ml salt
- • 1 sprinkle black pepper to taste
- • 1 ml cayenne pepper
Instructions
- 1
Peel and dice the cucumber into small cubes (about 1/4 inch). Place in a colander and sprinkle with a pinch of salt. Let drain for 5 minutes to remove excess moisture.
- 2
Meanwhile, finely chop the red onion and mint leaves.
- 3
In a medium bowl, whisk the yogurt until smooth and creamy.
- 4
Pat the cucumber dry with paper towels and add to the yogurt along with the chopped onion and mint.
- 5
Add ground cumin, salt, and cayenne pepper. Stir well to combine all ingredients.
- 6
Taste and adjust seasoning with black pepper and additional salt if needed.
- 7
Cover and refrigerate for at least 30 minutes before serving to allow flavors to blend.
- 8
Serve chilled as a cooling accompaniment to spicy dishes.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This cooling raita is the perfect companion to any spicy Indian meal - its creamy yogurt base and fresh herbs provide instant relief from heat while adding layers of flavor. I love how just a few simple ingredients transform into something so essential to the dining experience."
