Cucumber Raita (Kheera Raita)
Cucumber Raita (Kheera Raita) - kvalifood.com
Cucumber raita, or kheera raita, is an Indian yogurt side dish with grated cucumber, roasted cumin, and fresh mint. It serves as a cooling counterbalance to spicy curries, biryani, and parathas.
Serves 4
Ingredients
- 360 ml plain whole-milk yogurt
- 1 medium cucumber (ca. 200 g after peeling)
- 1/2 tsp roasted cumin powder
- 1/4 tsp chaat masala
- 1/4 tsp black salt (kala namak)
- 1/8 tsp salt, to taste
- 1/4 tsp Kashmiri red chili powder
- 2 tbsp fresh mint leaves, finely chopped
- 1/2 tsp green chili, finely chopped (optional)
Directions
- Peel the cucumber and grate on the coarse side of a box grater. Squeeze out excess water firmly using your hands or a clean cloth.
- Whisk the yogurt in a bowl until completely smooth. If very thick, add 1-2 tbsp cold water.
- Add the roasted cumin, chaat masala, black salt, regular salt, and half the chili powder. Stir to combine.
- Add the squeezed cucumber and mint. Mix gently.
- Taste and adjust salt and spices.
- Transfer to a serving bowl. Sprinkle the remaining chili powder and a few mint leaves on top.
- Refrigerate 15-30 minutes before serving if time allows.
Notes
- Use fresh, thick, full-fat yogurt that is not sour. Greek yogurt works but thin it slightly with water.
- Toast your own cumin: dry-roast whole cumin seeds 1-2 minutes until fragrant and slightly darkened, then grind. The difference from pre-ground is significant.
- English or Persian cucumbers work best. Squeezing the grated cucumber is not optional – it prevents watery raita.
- Raita is best fresh. After 24 hours the cucumber breaks down and the whole thing becomes watery.
- Serve alongside biryani, pulao, kebabs, parathas, or any spicy curry.
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