Raita
3.9
🇮🇳 Indian
This cooling cucumber raita marries creamy yogurt with crisp cucumber, fresh coriander and a gentle kick from green chili. Fragrant roasted cumin, a pinch of black salt and a dash of red chili powder finish it off, making it the perfect refreshing side for spicy curries, biryanis or as a chilled dip.
Effort
Light
Difficulty
Easy
Price
0,41€/ serving
Kcal
Protein
Fiber
Method
Whisk the Plain Full-Fat Yogurt in a bowl until smooth and slightly aerated.
Grate or finely dice the Cucumber, then gently squeeze out excess water with a clean cloth or your hands; leave a little moisture if you prefer a looser raita.
Finely chop the Coriander and finely slice or mince the Green Chili, removing seeds if you want milder heat.
Fold the prepared cucumber, coriander and green chili into the whisked yogurt until evenly distributed.
Season with Roasted Cumin Powder, Fine Salt and a pinch of Black Salt; taste and adjust the amounts to your preference.
Add a light sprinkle or a small pinch of Red Chili Powder on top or stir it in for color and a gentle warmth.
Cover and chill the raita for 15–30 minutes to let the flavors meld, then give it a final stir and garnish with an extra pinch of roasted cumin and a few coriander leaves before serving.
Nutrition Info
Per Serving
CARBS
9.4g
PROTEIN
5.2g
FAT
4.5g
SUGAR
7g
SATURATED FAT
2.6g
FIBER
1g
SODIUM
1.3g
Health Summary
Publish
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Ingredients
For 4 servings
Adjust servings
- 500g Plain Full-Fat Yogurt, dahi, chilled
- 1 medium Cucumber, peeled and grated, about 200 g
- 1 tsp Roasted Cumin Powder
- 1/2 tsp Fine Salt, or to taste
- 1/4 tsp Black Salt, kala namak
- 1 small Green Chili, finely chopped
- 2 tbsp Coriander, fresh (cilantro), finely chopped
- 1 pinch ofRed Chili Powder, optional, for garnish