Raita (Indian yogurt-cucumber salad)

Time: 10 min4 servingsapprox. 80 kcal / serving (estimated)approx. 4 g protein / serving

Raita is the cooling yoghurt side of Indian cooking: cucumber, mint and cumin calm the fire of hot curries, biryanis and tandoori dishes. It is ready in ten minutes and is one of the most important accompaniments of the meal.

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Ingredients

1/2 large cucumber, grated or finely diced
300 ml plain yoghurt
2–3 sprigs fresh mint, finely chopped
1 tbsp fresh coriander, finely chopped
1–2 tbsp finely chopped red onion (optional)
1/2 tsp roasted ground cumin
1/2 tsp salt
a pinch of chilli powder or Kashmiri paprika for the top
a pinch of sugar (optional)

Method

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Squeeze the grated cucumber thoroughly in a clean tea towel or between your hands to remove the excess liquid.
Whisk the yoghurt in a bowl until smooth.
Add the cucumber, mint, coriander and onion.
Stir in the salt and cumin, and a pinch of sugar if needed.
Chill for at least 10 minutes so the flavours come together.
Stir once more before serving and sprinkle with chilli powder or cumin.

Source: Wikibooks Cookbook – Raita (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

Squeeze the cucumber out, otherwise the raita turns watery.
Roasted cumin is far more fragrant than raw; toast it in a dry pan for 1 minute.
Use thick yoghurt, or strain thin yoghurt.
Keeps in the fridge for 1 day, but the cucumber releases liquid; best fresh.

Frequently asked questions

What do I serve it with?

Biryani, curry, tandoori chicken, paratha.

Is it vegan?

Yes, with coconut yoghurt.

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