Cucumber Mint Raita
Use this Cucumber Mint Raita as a creamy accompaniment to spicy dishes. This traditional Indian yogurt-based side dish has a crisp cucumber crunch complimented by mint and a few Indian spices for a perfect balance to your desi dinner.
Servings: 4 servings
Calories: 44kcal
Equipment
Ingredients
- 1 cup whole milk yogurt *see notes
- 1 cup seedless cucumber diced or grated
- 1 teaspoon dried mint
- ½ teaspoon chaat masala
- ¼ teaspoon black pepper freshly ground
- ½ teaspoon ground cumin
- ¼ teaspoon Kashmiri chili powder or to taste
- ¼ teaspoon kala namak (black salt) *see notes
Optional Additions
- ½ cup carrot grated
- ¼ teaspoon Kashmiri chili powder
- 1 tablespoon lemon juice
Instructions
- Whisk the yogurt in a mixing bowl until smooth.
- Add the spices, dried mint, and diced cucumber into the mixing bowl with the yogurt.
- Taste for spices and adjust according to preferences.
- Serve chilled.
Notes
* Dahi is traditionally used for raita. Whole milk yogurt or plain Greek yogurt are great substitutions.
* Kala namak is a funky black salt from the Himalayas. Substitute with Himalayan pink salt or regular table salt.
