Raita Recipe

Thicken and smooth the yoghurt

If you prefer a thicker raita, place the yoghurt in a fine sieve or strainer lined with a double layer of cheesecloth (or a coffee filter) set over a bowl and let it drain for 10–15 minutes. If you want quick use without draining, proceed as-is. Transfer the yoghurt to a mixing bowl and whisk until smooth and slightly aerated.

Add the lemon juice and about half of the salt (use approximately 0.5 tsp of the 1 tsp listed) to the yoghurt and whisk again until fully incorporated. This makes a tangy, seasoned base that will marry with the vegetables and spices.

Prepare the cucumber

Peel the cucumber if the skin is thick or waxed (optional). Halve it lengthwise and use a small spoon to scrape out the watery seeds if you want a less watery raita. Grate the cucumber on the large holes of a box grater or finely dice it, depending on texture preference.

Place the grated/diced cucumber in a bowl and sprinkle the remaining 0.5 tsp salt over it (this uses the other half of the 1 tsp). Toss and let sit for 5–10 minutes to draw out excess water. After resting, press the cucumber lightly in a sieve or with your hands/clean kitchen towel to remove and discard the watery liquid — this prevents the raita from becoming thin.

Finely dice the red onion (2 tbsp) and mince the green chilli if using. Chop the cilantro and mint and set all aside.

To the whisked yoghurt base, add the roasted cumin powder (1 tsp), ground black pepper (0.25 tsp) and chaat masala (0.5 tsp) if using. Taste and adjust seasoning: you can add a little more salt or lemon juice to balance. Mix thoroughly so the spices are evenly distributed.

If you want a warm, aromatic garnish, heat 1 tsp neutral oil in a small skillet over medium heat. When hot, add the mustard seeds (0.25 tsp). When they start to pop, add the curry leaves (4 leaves) and the split dried red chilli (1 whole) and fry for 10–15 seconds until fragrant. Immediately remove the pan from heat to avoid burning.

Pour this tempering (including the oil and spices) over the finished raita just before serving to add an aromatic flavor. If you prefer a plain raita, skip the tempering step and instead sprinkle a pinch of roasted cumin or chaat masala on top.

Fold the drained cucumber, diced red onion, chopped cilantro (2 tbsp) and mint (1 tbsp), and minced green chilli (if using) into the spiced yoghurt base until evenly combined.

Transfer the raita to a serving bowl, drizzle the optional tempering over the surface (if prepared), and garnish with a small pinch of extra roasted cumin or chopped cilantro. Chill for at least 10 minutes for flavors to meld, or serve immediately.

Serve cold as an accompaniment with appetizers, grilled meats, biryani, or flatbreads.