Prepare the cucumber: peel, halve lengthwise and scoop out seeds if watery. Grate or finely dice, then place in a sieve or clean cloth and squeeze out excess moisture. Measure 1 cup of drained cucumber.

Seed and finely dice the tomato (to avoid watering down the raita). Add 1/2 cup to the prepared yogurt.

Finely dice the red onion (or shallot). To mellow its bite, rinse under cold water and squeeze lightly, then add 1/4 cup to the yogurt.

Stir the chopped cilantro (2 tbsp) and mint (1 tbsp) into the yogurt mixture.

Seasoning & Spice

Add 1 teaspoon ground roasted cumin, 1/4 teaspoon black pepper, 1/4 teaspoon red chili powder, 1/2 teaspoon chaat masala (if using), and 1/4 teaspoon sugar (if using) to the yogurt and vegetables.

Mix thoroughly. Taste and adjust salt and spices as needed.

Tadka / Garnish (optional)

Prepare the tadka

Heat 1 teaspoon oil or ghee in a small skillet over medium heat until shimmering.

Add 1/2 teaspoon mustard seeds or cumin seeds. When they start to pop (a few seconds), add the broken dried red chili and immediately remove from heat to avoid burning. Pour the hot oil with seeds over the raita.

Garnish with fresh cilantro leaves and a light dusting of roasted cumin or chaat masala if desired.

Rest & Serve

Chill the raita in the refrigerator for at least 15–30 minutes to let flavors meld.

Give it a final stir before serving. Serve chilled as a cooling side with biryani, pulao, kebabs, or as a dip for naan and chips.