10mCucumber Raita
A cooling yogurt side with grated English cucumber, ground cumin, and fresh cilantro. A little fresh mint adds brightness to this creamy, home-style Indian accompaniment.
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- Plain whole-milk yogurt-2 cups
- English cucumber-8 ounces
- Fresh cilantro-2 tablespoons
- Fresh mint leaves-1 tablespoon
- Ground cumin-0.5 teaspoons
- Salt-0.5 teaspoons
- Ground black pepper-0.13 teaspoons
Wash your hands with soap and water. Rinse the cucumber, cilantro, and mint under running water and pat dry. Remove any damaged areas, trim the cucumber ends, and finely chop enough herbs to measure the listed amounts.
Use a stable cutting board and keep fingers clear while trimming and chopping.
Grate the cucumber on the large holes of a box grater. Gather it in a clean kitchen towel and squeeze gently to remove excess liquid. Stop when it is no longer dripping freely; the cucumber should remain moist rather than completely dry.
Keep fingertips away from the box grater's sharp surface.
Whisk the yogurt in a medium bowl until smooth. Add the ground cumin, salt, and black pepper, then whisk until evenly combined.
Use yogurt made with pasteurized milk and keep it refrigerated until needed.
Fold in the squeezed cucumber, cilantro, and mint. Stir thoroughly so the cucumber and herbs are evenly distributed.
Serve cold as a side dish with dal, rice, vegetable curry, or flatbread. If not serving immediately, cover and refrigerate at 40°F or below, then stir before serving.
Refrigerate within 2 hours, or within 1 hour if the surrounding temperature exceeds 90°F.
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