Raita Recipe

1. Strain and combine yogurts

If you want a thicker raita, line a fine-mesh sieve with cheesecloth and strain 2 cups plain yogurt for 20–30 minutes to remove excess whey. In a bowl, whisk together the strained yogurt and 1/2 cup Greek yogurt (if using) until smooth and slightly glossy.

2. Prepare cucumber

Peel the English cucumber if the skin is thick or waxed; otherwise leave it. Halve lengthwise, scoop out large seeds if watery, then finely grate or dice to yield about 1 cup. If grated, place in a bowl and lightly squeeze or press through a sieve to remove excess water, leaving it damp but not watery.

3. Prepare onion

Finely mince 1/4 cup red onion (or shallot). To reduce sharpness, rinse minced onion under cold water and drain, or soak in cold water for 5 minutes and drain thoroughly.

4. Chop herbs and garlic

Stack and finely chiffonade 1/2 cup packed fresh mint leaves and 2 tbsp cilantro (if using). Mince 1 garlic clove very finely or grate it on a microplane so it disperses evenly.

5. Bruise herbs (optional)

For a gentler, more aromatic mint flavor, you can lightly bruise the mint with the back of a spoon before adding it to the yogurt.

6. Toast and grind cumin (if using whole)

If you have whole cumin seeds, toast 1/2 tsp seeds in a small dry skillet over medium heat until fragrant (30–60 seconds), then crush or grind to a powder. Otherwise use 1/2 tsp pre-ground roasted cumin.

7. Combine seasonings

To the bowl with the whisked yogurt, add the prepared cucumber, minced onion, chopped mint and cilantro, grated/minced garlic, 1/2 tsp roasted cumin, 3/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp sugar (optional), and 1 tsp fresh lemon juice. Stir gently until everything is evenly incorporated. Taste and adjust salt, lemon, or sugar as needed.

8. Transfer raita to a serving bowl, cover, and chill for at least 15–30 minutes to let flavors meld (longer for deeper flavor). Just before serving, drizzle 1 tsp extra-virgin olive oil over the top, sprinkle 1 tbsp extra mint and 1/4 tsp chili flakes or a pinch of mild paprika if you like heat or color. Serve chilled alongside curries, rice, or as a cooling dip.