Cucumber raita is a refreshing, cooling Indian side dish made with yogurt, cucumbers, and a blend of spices. It is often served alongside spicy main dishes like curries, biryanis, or kebabs, as the creamy yogurt and fresh cucumber help balance out the heat. This dish can be easily customized by adding various herbs and spices, but its simplicity is what makes it so versatile and delicious. Whether you’re enjoying it as a dip with naan or pairing it with a full meal, cucumber raita brings a light, tangy flavor that complements many savory dishes.
Ingredients:
- 1 large cucumber, peeled, seeded, and finely diced
- 1 cup plain yogurt (Greek or regular)
- 1/2 teaspoon cumin powder (toasted for extra flavor)
- 1/4 teaspoon black salt (optional, for tang)
- 1/4 teaspoon regular salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon finely chopped fresh mint or cilantro
- 1/4 teaspoon chaat masala (optional, for a tangy kick)
- 1 green chili, finely chopped (optional, for heat)
- A pinch of sugar (optional, to balance flavors)
Instructions:
- In a medium mixing bowl, whisk the yogurt until smooth and creamy.
- Add the diced cucumber, cumin powder, black salt (if using), regular salt, and black pepper to the yogurt. Stir well to combine.
- If you prefer a bit of heat, mix in the chopped green chili. For extra flavor, you can also sprinkle in the chaat masala.
- Stir in the finely chopped mint or cilantro for a fresh, herbaceous touch.
- Taste and adjust the seasoning. If the raita is too tangy, you can add a pinch of sugar to balance the flavors.
- Chill the raita in the fridge for at least 30 minutes before serving, as it tastes best when cold.
Serve your cucumber raita chilled, alongside your favorite spicy dishes or with a plate of warm naan or pita bread.
Enjoy!
