Place the plain yogurt in a medium mixing bowl. Whisk briskly until smooth and slightly airy. If the yogurt is very thick, whisk in up to 2 tablespoons milk, 1 tablespoon at a time, until the raita reaches a creamy but spoonable consistency. Stir in 1 teaspoon salt and 1 tablespoon lemon juice.

Vegetables & Fruit

Prepare vegetables

Grate the peeled and seeded cucumber, then place it in a fine sieve or clean kitchen towel and press or squeeze to remove excess moisture. Seed and finely dice the tomato, and finely dice the red onion. Chop cilantro and mint.

Fold the squeezed cucumber, diced tomato, red onion, chopped cilantro, and chopped mint into the yogurt base until evenly distributed.

Spices & Seasoning

Add roasted cumin powder, ground black pepper, chili powder (or cayenne), and chaat masala (if using) to the yogurt–vegetable mixture. Taste and adjust salt, lemon juice, or spices as needed. Chill raita in the refrigerator for at least 15–30 minutes to allow flavors to marry; it can be made up to a day ahead.

Tempering (optional garnish)

Make tempering

For a warm aromatic garnish, heat 1 teaspoon ghee or oil in a small pan over medium heat. When hot, add 1/2 teaspoon mustard seeds and let them pop (cover briefly if they sputter). Add curry leaves and the broken dried red chili and fry for 10–15 seconds until fragrant. Remove from heat immediately.

Pour the tempering over the chilled raita just before serving and gently stir once to disperse the flavors.