Cucumber Raita (Kheera Raita)

November 10, 2009

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.