Easy, Authentic Cucumber Raita
This is a recipe for an easy and authentic Cucumber Raita, a cool and refreshing yogurt salad that pairs perfectly with biryani, pulao, and many other Pakistani and Indian dishes.
Servings 4
Ingredients
- 1 small Persian cucumber or half regular finely diced*
- ¼ cup onion (any kind) finely diced
- 1 small tomato finely diced**
- 2 tbsp fresh mint or cilantro leaves (or a combination of the two) finely chopped
- 1 cup plain whole milk yogurt
- 1-2 tbsp whole milk depending on desired consistency
- ¼ tsp + a pinch kosher salt or to taste
- 1/8 tsp cumin powder (roasted or regular) or more to taste
- 1/8 tsp red chili powder use less if yours is spicy
- pinch black pepper powder
Optional Add-Ins:
- 1/8 tsp chaat masala
- 1 thai chili or serrano pepper finely chopped
- 1/2 carrot finely chopped
- 2-3 radishes finely chopped
Instructions
- Whisk the yogurt, milk, salt, and spice powders in a medium bowl.
- Stir in the vegetables and cilantro or mint, reserving some for garnish. Taste and adjust salt as needed.
- Tightly cover or place in an airtight container and refrigerate until ready to serve. Garnish with additional chopped cilantro or mint and serve. Refrigerate leftovers for up to 3 days.
Notes
*Peeled if desired (see notes within text).
**If the tomato has excess pulp, remove and reserve it for other use.
**If the tomato has excess pulp, remove and reserve it for other use.