An Indian yogurt dip, my Cucumber Raita recipe is light, fresh and delicious, plus it has a great cooling effect and is a palette cleanser with super spicy dishes. It’s the perfect accompanying side for Tandoori Chicken. There are thousands of varieties of Raita, mine has diced cucumber, diced red onion, cilantro, and mint leaves. Many people cannot eat cilantro, in that case, substitute parsley and it’s just as good.
There are a couple of ways I like to do the cucumber. The first is a chunky version, peel, seed, and dice the cucumber into ¼-inch dice, place it in a colander, salt it, and let it drain for an hour. The second is to grate the cucumber, place it in a clean kitchen towel and wring out the excess moisture. Either way, it is necessary to remove the moisture so you don’t have watery Raita.
Here’s my Cucumber Raita recipe:
- 1 Cup Yogurt
- 1 Large Cucumber, peeled and seeded, either grated or diced
- ¼ Cup Diced Red Onion
- 2 Tablespoons Fresh Mint Leaves, chopped
- 2 Tablespoons Fresh Cilantro or Parsley Leaves, Chopped
- ¼ Teaspoon Toasted Cumin Seeds, ground
- ¼ Teaspoon Cayenne Pepper
- 1 Teaspoon Salt
- ½ Teaspoon Freshly Ground Black Pepper
-Peel and seed cucumber
-For a chunky Raita, dice cucumber into ¼-inch dice, place in a sieve and add the salt to it, let drain for one hour, discard the liquid
-For a smooth Raita, grate the cucumber and place in a clean kitchen towel, wring out the excess moisture, discard the liquid
-Place all ingredients in a bowl, mix to combine.
-Taste, adjust seasonings to your personal preference