Cucumber Raita
A good raita depends entirely on the tension between the moisture in the cucumber and the density of the yogurt. Done correctly, it stays thick enough to hold its shape on the plate rather than pooling into a watery soup.
The moisture is the enemy of texture.
Squeezing the water out of the grated cucumber is not optional if you want a clean, firm raita. Use a cheesecloth or a clean kitchen towel to wring it out until it feels dry to the touch.
- box grater
- mixing bowl
- clean kitchen towel
- small dry skillet
What goes in.
- 1 largeEnglish cucumber
- 2 cupswhole milk plain yogurt
- 1 tspcumin seeds
- 1/4 cupfresh cilantro, finely chopped
- 1/2 tspkosher salt
- pinchcayenne pepper (optional)
Dry-roasting the cumin
Heat the cumin seeds in a dry pan over medium heat, shaking constantly until they darken slightly and release an intense aroma. Crush them lightly with the back of a spoon before adding to the yogurt.
The method.
Prep the cucumber
Grate the cucumber on the large holes of a box grater. Transfer the shreds to a kitchen towel, gather the corners, and twist tightly over the sink to expel all liquid.
Toast the cumin
Place cumin seeds in a small skillet over medium heat. Toast for 60 seconds until they are fragrant and shade deeper brown. Let cool for a moment.
Combine
Whisk the yogurt in a bowl until smooth. Fold in the squeezed cucumber, salt, and half the toasted cumin.
Finish
Transfer to a serving bowl. Garnish with the remaining cumin, chopped cilantro, and a dusting of cayenne if you want a slight kick.
Other turns to take.
Mint Raita
Replace the cilantro with fresh mint leaves for a sharper, cooler finish.
Pomegranate Raita
Fold in a handful of fresh pomegranate arils at the end for a pop of sweetness and texture.
When it doesn't go to plan.
Use full-fat yogurt; low-fat versions contain too much water and will turn thin once the salt hits the cucumber.
Make the raita within an hour of serving; sitting too long in the fridge will eventually draw more moisture out of the cucumber.
If your cucumber has large, watery seeds, scoop the center core out before grating.
The ones that keep coming up.
Can I use Greek yogurt?
Yes, but it will be very thick. Add a tablespoon or two of cold water to reach a pourable consistency.
Do I have to peel the cucumber?
It is a matter of preference. If the skin is waxy or tough, peel it; otherwise, leaving the skin on adds color and crunch.
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