Thick yogurt folded with a little kasundi, grated cucumber, cilantro, and a pinch of roasted cumin. Tangy, sharp, and great with hot gobi parathas.
By mansi
Servings
4
2 cup Full-fat plain yogurt (thick, strained or Greek-style)
1 piece Cucumber
1.5 tbsp Kasundi (Bengali mustard sauce)
3 tbsp Fresh cilantro, finely chopped
0.5 tsp Cumin seeds
0.5 tsp Salt
0.25 tsp Sugar
1 piece Green chili, finely chopped (optional)
Calories
137 kcal
Protein
12g
Carbs
8g
Fat
7g
Fiber
1g
Sugar
6g
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Prep
1. Toast the cumin seeds in a small dry skillet over medium heat for 60–90 seconds, shaking the pan, until fragrant and a shade darker. Remove from heat immediately and crush coarsely using a mortar and pestle or the flat of a knife.
0.2 tsp Cumin seeds
2. Peel the cucumber and grate it on the coarse side of a box grater. Gather the grated cucumber in a clean kitchen towel or a few layers of paper towel and squeeze firmly to remove as much water as possible — this keeps the raita thick and creamy.
1 piece Cucumber
Assemble the Raita
3. Spoon the yogurt into a mixing bowl and whisk briefly until smooth and creamy. Add the kasundi, drained grated cucumber, chopped cilantro, green chili (if using), salt, and sugar. Fold everything together gently with a spoon until just combined — do not over-mix.
4. Taste and adjust — add a touch more kasundi if you want a sharper mustard edge, or a little more salt if needed. Scatter the crushed roasted cumin over the top. Refrigerate for at least 10 minutes before serving to let the flavors meld. Serve chilled alongside hot gobi parathas.
0.5 tsp Cumin seeds
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By mansi