Cool Cucumber Raita
Raita is a cooling yogurt condiment meant to balance heat and spice. The key is to drain the liquid from the cucumbers thoroughly so the yogurt stays thick, creamy, and clinging to your spoon rather than watery and separated.
Water is the enemy of texture.
If you skip pressing the moisture out of the cucumber, the salt will pull it out later and leave you with a puddle in your bowl.
- box grater
- clean kitchen towel or cheesecloth
- mixing bowl
- whisk
What goes in.
- 1 largeEnglish cucumber
- 2 cupsfull-fat plain yogurt
- 1 tsproasted cumin seeds, crushed
- 1/2 tspfine sea salt
- 2 tbspfresh cilantro, finely chopped
- 1/4 tspcayenne pepper (optional)
Wringing out the Cucumber
After grating the cucumber, place it in a cloth and twist firmly over the sink. Squeeze until no more liquid runs out; the cucumber should feel like damp sponge.
The method.
Prepare the cucumber
Grate the cucumber using the large holes of a box grater. You do not need to peel it unless the skin is exceptionally thick.
Remove moisture
Place the grated cucumber in a clean kitchen towel. Twist the towel tight and wring over the sink until you have removed as much water as possible.
Whisk the base
In a medium bowl, whisk the yogurt until it is perfectly smooth and airy.
Combine
Fold the dry grated cucumber, cumin, salt, and half the cilantro into the yogurt.
Chill and serve
Taste and adjust salt if needed. Serve chilled, garnished with the remaining cilantro.
Other turns to take.
Mint Raita
Replace the cilantro with fresh mint leaves for a sharper, cooler finish.
Onion and Tomato
Add finely diced red onion and seeded tomato for a chunkier texture often found in North Indian kitchens.
When it doesn't go to plan.
Use full-fat yogurt; low-fat or non-fat versions tend to thin out too quickly when salt is added.
Toast cumin seeds in a dry pan for 30 seconds until fragrant before crushing them for a deeper, earthier aroma.
If you have time, let the mixture sit in the refrigerator for 30 minutes to allow the flavors to marry.
The ones that keep coming up.
Can I use Greek yogurt?
Yes, but it will be very thick. Add a tablespoon of water or milk at a time until it reaches a dip-like consistency.
How long will this keep in the fridge?
It is best eaten the same day, but it will hold up for 24 hours. Beyond that, the cucumber texture begins to soften too much.
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