Ingredients:

  • 2 cups (480ml) plain yogurt (full-fat or low-fat, Greek yogurt works well too!)
  • 1 medium cucumber, peeled, seeded, and finely grated (about 1 cup/240ml grated)
  • 1/4 cup (60ml) finely chopped fresh cilantro (coriander) leaves
  • 1/4 cup (60ml) finely chopped fresh mint leaves
  • 1 green chili, finely chopped (optional, adjust to taste)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black salt (kala namak, optional, adds a unique flavour)
  • Salt to taste
  • Optional garnish: a sprinkle of paprika, a few mint sprigs

Instructions:

  1. Peel, seed, and grate the cucumber. Gently squeeze out excess moisture using your hands or a clean tea towel. This prevents a watery raita.
  2. In a mixing bowl, combine the yogurt, grated cucumber, cilantro, mint, green chili (if using), cumin, black salt (if using), and salt.
  3. Gently stir all the ingredients together until well combined.
  4. Taste the raita and adjust the seasoning (salt, chili, cumin) to your liking. Remember, it's meant to be refreshing, not overpowering.
  5. Cover the bowl with cling film (plastic wrap) and refrigerate for at least 30 minutes to allow the flavours to meld together. Longer chilling is fine too!
  6. Before serving, give the raita a quick stir. Garnish with a sprinkle of paprika and a few fresh mint sprigs, if desired.