Indian
Cucumber Raita
Cool whole-milk yogurt folded with lightly drained cucumber, fresh cilantro, and freshly toasted cumin for a savory Indian accompaniment that stays creamy rather than watery.
4 servings · 15 minutes prep · 2 minutes cook
Ingredients
Cucumber
- 10 ounces English cucumber, coarsely grated
- 1/2 teaspoon Diamond Crystal kosher salt, divided
Yogurt and Seasoning
- 1 1/2 cups plain whole-milk yogurt, cold, fresh, and unsweetened
- 1 teaspoon cumin seeds
- 2 tablespoons finely chopped cilantro
Directions
Drain the Cucumber Lightly
- Toss the grated cucumber with half of the kosher salt in a fine-mesh sieve. Rest over a bowl for 10 minutes, then press once with the back of a spoon and squeeze gently by hand; leave the shreds moist and springy rather than dry.
Toast and Crush the Cumin
- Toast the cumin seeds in a dry small skillet over medium heat for 60 to 90 seconds, shaking often, until the whole spices deepen slightly in color and smell distinctly toasted, stopping before they scorch. Transfer immediately to a mortar, cool for 1 minute, and crush to a coarse powder.
Fold and Chill
- Whisk the yogurt just until smooth. Fold in the cucumber, cilantro, remaining salt, and half of the crushed cumin. Do not beat vigorously after adding the cucumber.
- Chill for 10 minutes, then stir once and taste. Transfer to a shallow serving bowl, dust with the remaining cumin, and serve cold the same day.
