Thick yogurt mixed with grated cucumber, cumin, coriander, and a pinch of chaat masala for a simple, refreshing side.
By mansi
Servings
4
2 cup Full-fat plain yogurt
1 piece Cucumber
0.75 tsp Ground cumin
0.5 tsp Ground coriander
0.25 tsp Chaat masala
0.5 tsp Salt
1 tbsp Fresh mint leaves (garnish)
0.5 tsp Cumin seeds
0.25 tsp Red chili powder
Calories
86 kcal
Protein
5g
Carbs
8g
Fat
4g
Fiber
1g
Sugar
7g
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Prepare the Cucumber
1. Peel and coarsely grate the cucumber. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much excess water as possible — this keeps the raita thick and prevents it from becoming watery.
1 piece Cucumber
2. Toast the cumin seeds in a small dry skillet over medium heat for about 1 minute, stirring frequently, until fragrant and lightly darkened. Remove from heat and lightly crush them with the back of a spoon or in a mortar.
0.5 tsp Cumin seeds
Mix the Raita
3. In a mixing bowl, whisk the yogurt until smooth and creamy. Stir in the ground cumin, ground coriander, chaat masala, and salt until well combined.
2 cup Full-fat plain yogurt,
0.8 tsp Ground cumin,
0.5 tsp Ground coriander,
0.2 tsp Chaat masala,
0.5 tsp Salt
4. Fold the squeezed grated cucumber into the seasoned yogurt. Stir in the toasted crushed cumin seeds. Taste and adjust salt or chaat masala as needed.
1 piece Cucumber,
0.5 tsp Cumin seeds
Chill & Serve
5. Transfer the raita to a serving bowl and refrigerate for at least 15 minutes to allow the flavours to meld. Just before serving, sprinkle with red chili powder and garnish with fresh mint leaves.
1 tbsp Fresh mint leaves (garnish),
0.2 tsp Red chili powder
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By mansi