Cucumber Raita
Cucumber raita is a wonderfully refreshing dish to serve with anything spicy.
Overview
Cucumber raita is a cool, refreshing yoghurt-based condiment made with finely diced cucumber, cumin, and fresh green chilli. It is the classic cooling accompaniment to spicy Indian dishes, providing a soothing contrast to heat.
Ingredients
- 1 cucumber
- 300 ml natural yoghurt
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- 1 fresh green chilli (de-seeded and chopped very finely)
- pinch chilli powder (for dusting)
- 1 mint sprig (for garnish)
Method
- Slice the cucumber in quarters length-ways and discard the seeds.
- Dice the cucumber flesh very finely.
- Mix the cucumber with the yoghurt, adding the salt, cumin and green chilli.
- Transfer to a serving bowl, and dust with chilli powder and a sprig of mint.
Notes
- Removing the seeds from the cucumber before dicing prevents the raita from becoming watery.
- Dice the cucumber as finely as possible for a smooth, even texture throughout the yoghurt.
- De-seeding the green chilli keeps the heat mild; adjust the amount to taste.
- Chill the raita for at least 20 minutes before serving to allow the flavours to come together.
Serving
Serve with: spicy curries, biryanis, grilled spiced meats, or as a dip with poppadums and flatbreads Temperature: chilled Amount: a small bowl or a few spoonfuls per person as a condiment
Storage
- Keeps in the fridge for up to 2 days in an airtight container.
- Stir well before serving if the yoghurt has separated, and drain off any excess liquid from the cucumber if needed.
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