Indian 5 min

Cucumber Raita

Name: Cucumber Raita
Total time: 5 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups plain whole milk yogurt; 1 medium cucumber, grated and squeezed of excess water; 2 tablespoons fresh cilantro, finely chopped; 1 tablespoon fresh mint leaves, finely chopped; 1/2 teaspoon cumin powder, toasted; 1/4 teaspoon Kashmiri red chili powder; 1/2 teaspoon salt; 1 green chile, finely minced (optional); Pinch of chaat masala for garnish

vegetariangluten-freehealthyquick

Ingredientsfor 2

Cal

Protein

10g

Carbs

Fat

12 cups plain whole milk yogurt
21 medium cucumber, grated and squeezed of excess water
32 tablespoons fresh cilantro, finely chopped
41 tablespoon fresh mint leaves, finely chopped
51/2 teaspoon cumin powder, toasted
61/4 teaspoon Kashmiri red chili powder
71/2 teaspoon salt
81 green chile, finely minced (optional)
9Pinch of chaat masala for garnish

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Instructions

1
Grate the cucumber on the large holes of a box grater. Place in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible — this prevents the raita from becoming watery.
2
Whisk yogurt in a bowl until smooth and creamy. Fold in grated cucumber, cilantro, mint, green chile if using, salt, and toasted cumin powder. Stir well to combine.
3
Taste and adjust seasoning. Transfer to a serving bowl and dust the top with Kashmiri chili powder and chaat masala for color. Refrigerate at least 15 minutes before serving to let the flavors meld. Serve chilled alongside biryani, curries, or grilled meats.