- 12 minutes
- Prep 10 minutes
- Cook 2 minutes
- Serves 4
Our own recipe. The photograph is AI-generated.
Ingredients
- 1 cucumber (about 300g)
- Half a teaspoon salt
- 400g plain natural yoghurt
- 1 teaspoon cumin seeds
- 10g fresh mint, leaves only, finely chopped
- A pinch of black pepper
- Optional: a pinch of Kashmiri chilli powder (a mild, bright red chilli powder), to finish
Let's cook
- Cut the cucumber in half lengthways and scrape out the watery seeds with a teaspoon. Grate the cucumber on the coarse side of a box grater.
- Put the grated cucumber in a sieve, sprinkle with half the salt and leave for 5 minutes. Then squeeze it firmly in your hands to press out as much water as you can. This stops the raita going runny.
- Toast the cumin seeds in a small dry frying pan on a medium heat for 1 to 2 minutes, shaking the pan, until they smell toasty. Tip them onto a board and crush them with the bottom of a mug or a rolling pin.
- Stir the yoghurt in a bowl until smooth. Add the cucumber, most of the crushed cumin, the mint, the rest of the salt and the black pepper. Mix well and taste.
- Spoon into a serving bowl. Scatter over the last of the cumin and the chilli powder, if using. Keep it in the fridge until you eat.
Tips
- Make it up to 4 hours ahead and keep it cold. Any longer and the cucumber starts to weep.
- Thick yoghurt gives a raita that holds its shape on the plate; Greek style works well.
Swaps
- Vegan: use 400g plain unsweetened coconut yoghurt. Squeeze the cucumber extra well, because coconut yoghurt is softer. The raita is then dairy free and vegan.
- No mint: use the same amount of fresh coriander.
Tags
Contains: Milk .
Contains milk, from the yoghurt. Kashmiri chilli powder is usually just chilli, but check the label of any spice blend. With the coconut yoghurt swap, none of the 14 allergens is in it.
Check every packet for allergens.