Cool Cucumber Raita Recipe – Mint & Cumin Yogurt Dip

Last Updated on 2 months by Neha Deshmukh

Cool Cucumber Raita Recipe – Mint & Cumin Yogurt Dip

Hey everyone! If you’re anything like me, you need something cool and refreshing alongside a spicy meal. And honestly, is there anything more comforting than a perfectly made raita? This cool cucumber raita is my go-to – it’s quick, easy, and always a crowd-pleaser. I first made this when I was trying to balance out a particularly fiery vindaloo, and it’s been a staple ever since! Let’s get into it.

Why You’ll Love This Recipe

This cucumber raita isn’t just a side dish; it’s a little burst of freshness in every bite. It’s incredibly easy to whip up – seriously, 5 minutes is all you need! The combination of cooling cucumber, fragrant mint, and earthy cumin is just divine. Plus, it’s super versatile. It’s perfect with biryani, alongside kebabs, or even just as a light snack on a hot day.

Ingredients

Here’s what you’ll need to make this delicious raita:

• 2 cups curd (plain yogurt) – about 400g
• 1 Cucumber (small), roughly chopped – about 150g
• 2 tablespoons Mint leaves, roughly chopped
• 1 Green chilli (optional), finely chopped
• 0.5 teaspoon Cumin seeds (roasted & powdered) – about 2g
• 0.5 teaspoon Black salt – about 3g
• 1 generous pinch Asafoetida (hing) – about 0.5g
• Salt, as needed

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Yogurt: I always recommend using full-fat yogurt for the best flavour and creamy texture. It really makes a difference! You can use Greek yogurt too, but you might want to thin it out with a little milk or water to get the right consistency.
• Cumin Seeds: Roasting the cumin seeds before grinding them is a game-changer. It brings out their aroma and adds a lovely smoky flavour. Just dry roast them in a pan for a couple of minutes until fragrant, then grind them to a powder.
• Black Salt (Kala Namak): Don’t skip this! Black salt has a unique sulphurous flavour that adds a wonderful depth to raita. It’s what gives it that authentic Indian taste.
• Raita Variations: Raita isn’t a one-size-fits-all dish! In some regions, you’ll find raita made with boondi (tiny fried chickpea flour balls) for a delightful crunch. My grandmother always added a little grated ginger to hers – feel free to experiment!

Step-By-Step Instructions

Alright, let’s make some raita!

1. First, blend the chopped cucumber, mint leaves, and green chilli (if you’re using it) in a blender until you have a smooth paste.
2. Now, add the yogurt, roasted cumin powder, black salt, asafoetida, and regular salt to the blender. Blend again until everything is beautifully combined.
3. For a super smooth raita, strain the mixture through a fine sieve. This is optional, but it removes any bits and pieces for a really refined texture.
4. Serve immediately! Chilled yogurt makes for the most refreshing raita, so keep everything nice and cold.

Expert Tips

Want to take your raita game to the next level? Here are a few tips I’ve learned over the years:

• Consistency is Key: Adjust the consistency by adding a little milk or water if it’s too thick, or by straining it for longer if it’s too thin.
• Preventing Watery Raita: The biggest culprit for watery raita is the cucumber. Make sure to squeeze out any excess water from the grated or blended cucumber before adding it to the yogurt.
• Maximizing Flavour: Let the raita sit for about 10-15 minutes before serving to allow the flavours to meld together.

Variations

Raita is wonderfully adaptable! Here are a few ideas to spice things up:

• Vegan Raita: Easily made vegan by using your favourite plant-based yogurt! Coconut yogurt or cashew yogurt work particularly well.
• Spice Level Adjustment: If you’re sensitive to heat, skip the green chilli altogether. Or, for a real kick, add a pinch of red chilli powder.
• Festival Adaptations: This raita is fantastic with a festive spread! It’s a must-have with biryani during Eid, and it’s also a lovely accompaniment to the rich sweets during Diwali.
• Gluten-Free: Naturally gluten-free, so everyone can enjoy!

Serving Suggestions

This raita is a perfect partner for so many dishes!

• Biryani & Pulao: A classic pairing! The cool raita balances the richness of the rice dishes beautifully.
• Kebabs: Whether it’s seekh kebab, shami kebab, or tandoori kebab, raita is the perfect cooling side.
• Spicy Meals: If you’re having anything with a bit of a kick, this raita will help soothe your palate.

Storage Instructions

While raita is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The texture might change slightly, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

1. Can I make raita ahead of time? How long will it keep?

You can make it a few hours ahead, but it’s best enjoyed fresh. It will keep in the fridge for up to 24 hours, but the texture might become a little watery.

2. What is asafoetida (hing) and can I substitute it?

Asafoetida, or hing, has a pungent aroma but adds a lovely savoury flavour to Indian dishes. If you can’t find it, you can omit it, but it does add a unique touch.

3. My raita is too watery – how do I fix it?

Squeeze out excess water from the cucumber and strain the raita through a fine sieve. You can also add a tablespoon of yogurt to thicken it up.

4. What kind of cucumber is best for raita?

English cucumbers (the long, thin ones) are great because they have fewer seeds and a milder flavour. But any cucumber will work!

5. Can I use dried mint instead of fresh mint?

You can, but the flavour won’t be as vibrant. Use about 1 tablespoon of dried mint for every 2 tablespoons of fresh mint.

6. What is black salt and why is it used in raita?

Black salt, or kala namak, is a volcanic rock salt with a distinctive sulphur-like flavour. It adds a unique depth and complexity to raita that regular salt just can’t match.