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Ingredients
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Raita
Garnish (optional)
Method
Raita
- 1
Prepare the cucumber
Peel the cucumber if the skin is thick; for thin-skinned English or Persian cucumbers you may leave the peel. Grate the cucumber coarsely using the large holes of a box grater or pulse a few times in a food processor.
- 2
Drain excess water
Place the grated cucumber in a fine-mesh sieve or a clean kitchen towel. Sprinkle a pinch of salt, let sit 5 minutes, then press or squeeze firmly to remove as much liquid as possible. This prevents the raita from becoming watery.
- 3
Whisk the yogurt
In a medium bowl, whisk the yogurt until smooth and slightly loose. If you prefer a thinner raita, whisk in 1-2 tablespoons of cold water or milk.
- 4
- 5
Season
Mix in the roasted cumin powder, salt, black pepper, lemon juice and optional sugar or honey. Taste and adjust seasoning—add more salt or lemon juice as needed.
- 6
Chill
Cover the raita and chill in the refrigerator for at least 30 minutes to allow flavors to meld. Raita can be made up to 24 hours ahead; give it a quick stir before serving and adjust texture with a splash of water or milk if needed.
Garnish (optional)
- 7
Just before serving, transfer the raita to a serving bowl. Dust the surface with paprika or Kashmiri chili for color, drizzle with a little olive oil, and top with mint leaves or cilantro sprigs.
