Cucumber Raita
This is a standard counterpoint to hot, spiced dishes. It provides a clean, neutral contrast that rounds out a meal, relying on the snap of raw cucumber and the earthiness of toasted spices.
Manage your moisture.
Cucumber is mostly water; if you skip the salting step, your raita will separate within minutes. Plan for the five minutes it takes to drain the vegetable.
- box grater
- small heavy-bottomed skillet
- mixing bowl
- clean kitchen towel or cheesecloth
What goes in.
- 1 largeEnglish cucumber
- 2 cupswhole milk plain yogurt
- 1 tspcumin seeds
- 2 tbspfresh cilantro, finely chopped
- 1/2 tspkosher salt
- 1/4 tspblack pepper
Removing Cucumber Water
After grating the cucumber, toss it with a pinch of salt and let it sit for five minutes. Gather the shreds in a cloth and wring them over the sink until no more liquid runs out.
The method.
Toast the cumin
Place the seeds in a dry skillet over medium heat. Shake the pan constantly until the seeds turn a shade darker and release a distinct, nutty aroma. Remove immediately and crush them with a mortar and pestle or the flat of a knife.
Prepare the cucumber
Grate the cucumber using the large holes of your grater. Salt lightly, let sit for five minutes, then wring out as much water as possible using your cloth.
Combine
Whisk the yogurt in a bowl until smooth. Fold in the dried cucumber, half the cumin, salt, and black pepper. Stir gently to incorporate.
Garnish
Top with the fresh cilantro and the remaining toasted cumin. Serve cold.
Other turns to take.
Mint Raita
Replace the cilantro with fresh mint leaves for a sharper, more biting cooling effect.
Spicy Raita
Add a finely minced serrano or green chili to the yogurt base if you want to contrast the cooling effect with a sharp heat.
When it doesn't go to plan.
Use Greek yogurt if you prefer a thicker, dip-like consistency; thin it with a tablespoon of water if it becomes too stiff.
Do not peel the cucumber unless the skin is particularly thick or waxy; the peel adds necessary color and texture.
Make this no more than an hour before serving to keep the cucumber crisp.
The ones that keep coming up.
Why did my raita become watery after an hour?
The salt continues to draw moisture out of the cucumber even after mixing. If you need to make it ahead, salt and drain the cucumbers thoroughly, but add the salt to the yogurt base right before serving.
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