Cooling Cucumber Raita Recipe – Mint, Chaat Masala & Black Salt

Last Updated on 2 months by Neha Deshmukh

Cooling Cucumber Raita Recipe – Mint, Chaat Masala & Black Salt

Hey everyone! If you’re anything like me, especially during warmer months (or honestly, any time I’m craving something fresh!), a good raita is an absolute must with lunch or dinner. This Cooling Cucumber Raita is my go-to – it’s quick, easy, and bursting with flavour. It’s the perfect little sidekick to spicy curries, biryanis, or even just enjoyed with some warm roti. Let’s get into it!

Why You’ll Love This Recipe

This isn’t just any raita. The combination of cooling cucumber, fragrant mint, tangy yogurt, and that special kick from chaat masala and kala namak is seriously addictive. It’s incredibly refreshing, takes just 5 minutes to whip up, and requires minimal effort. Plus, it’s a fantastic way to balance out the heat in your favourite Indian dishes. Honestly, once you try it, you’ll be making this all the time!

Ingredients

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

• 1 cup whole milk yogurt (about 240ml)
• 1 cup seedless cucumber (diced or grated)
• 1 teaspoon dried mint
• 0.5 teaspoon chaat masala
• 0.25 teaspoon black pepper
• 0.5 teaspoon ground cumin
• 0.25 teaspoon Kashmiri chili powder
• 0.25 teaspoon kala namak (black salt)

Ingredient Notes

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

Yogurt Choice & Consistency

I prefer using whole milk yogurt for the creamiest texture. But you can use low-fat yogurt if you prefer. Just be aware it might be a little thinner. If your yogurt is very thick, you can whisk in a tablespoon or two of milk to reach your desired consistency.

Cucumber Varieties

I usually use English cucumbers because they have fewer seeds and a thinner skin, so you don’t have to peel them. But any seedless cucumber will work beautifully. If you’re using a cucumber with lots of seeds, definitely scoop them out to avoid a watery raita.

The Magic of Chaat Masala

Chaat masala is a lifesaver! It’s a blend of tangy and spicy spices that adds so much depth to this raita. You can find it at most Indian grocery stores, or even online.

Understanding Kala Namak (Black Salt)

Kala namak, or black salt, has a unique sulphurous aroma that adds a really interesting flavour dimension. It’s not like regular table salt – it’s more subtle and adds a lovely savoury note. Don’t skip it if you can help it!

Kashmiri Chili Powder: Flavor & Color

Kashmiri chili powder isn’t about heat; it’s all about colour and a mild, fruity flavour. It gives the raita a beautiful reddish hue without making it spicy.

Step-By-Step Instructions

Alright, let’s make some raita! It’s seriously simple.

1. In a mixing bowl, whisk the yogurt until it’s smooth and creamy. No lumps allowed!
2. Add the diced or grated cucumber, dried mint, chaat masala, black pepper, ground cumin, Kashmiri chili powder, and kala namak to the yogurt.
3. Give everything a good mix until all the ingredients are well combined. Make sure the spices are evenly distributed.
4. Taste and adjust the seasoning. Maybe you want a little more chaat masala for extra tang, or a pinch more black pepper for a bit of a kick. It’s all up to you!
5. Pop it in the fridge for at least 30 minutes to let the flavours meld and chill. This is important – raita is best served cold!

Expert Tips

A few little things I’ve learned over the years…

• Grate, don’t dice: Grating the cucumber creates a smoother texture and distributes the flavour more evenly.
• Don’t overmix: Overmixing can make the yogurt watery. Gently combine everything until just blended.
• Chill time is key: Seriously, don’t skip the chilling step. It makes a world of difference.

Variations

Want to switch things up? Here are a few ideas:

Vegan Raita

Easily made vegan! Simply swap the dairy yogurt for a plant-based yogurt – coconut yogurt or cashew yogurt work really well.

Spice Level Adjustment

If you like things spicy, add a pinch of cayenne pepper or a finely chopped green chili. My friend, Priya, always adds a tiny bit of finely chopped serrano pepper – it’s amazing!

Herbs: Fresh vs. Dried Mint & Coriander

While I love the convenience of dried mint, fresh mint and coriander (cilantro) are fantastic too! Use about 2 tablespoons of chopped fresh herbs instead of 1 teaspoon of dried.

Regional Variations – North Indian vs. Gujarati Raita

North Indian raitas often include roasted cumin powder, while Gujarati raitas sometimes have a touch of sweetness from a pinch of sugar. Feel free to experiment!

Serving Suggestions

This raita is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• With biryani or pulao
• Alongside spicy curries like vindaloo or rogan josh
• As a dip for samosas or pakoras
• Simply with roti or paratha for a light meal

Storage Instructions

Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days. It might separate a little, so just give it a good stir before serving.

FAQs

Got questions? I’ve got answers!

What is Raita and where does it originate from?

Raita is a traditional Indian side dish, essentially a yogurt-based dip. It’s believed to have originated in the Indian subcontinent and has been a part of Indian cuisine for centuries. It’s a cooling counterpoint to spicy dishes.

Can I make Raita ahead of time? How long will it keep?

Yes, you can! Raita actually tastes better after the flavours have had a chance to meld. You can make it up to a day in advance and store it in the fridge. It will keep for about 2 days.

What can I substitute for Kala Namak?

If you can’t find kala namak, you can use regular table salt, but it won’t have the same unique flavour. Himalayan pink salt is a decent substitute, but it’s still not quite the same.

Is it necessary to remove the seeds from the cucumber?

It’s best to remove the seeds, especially if you’re using a cucumber with large seeds. They can make the raita watery.

My Raita is too watery, how can I fix it?

If your raita is too watery, you can strain the yogurt through a cheesecloth-lined sieve for about 30 minutes to remove excess liquid.

Can I use Greek yogurt in this recipe? How will it affect the texture?

Yes, you can use Greek yogurt! It will result in a much thicker raita. You might want to thin it out with a tablespoon or two of milk or water to reach your desired consistency.

Enjoy! I hope you love this Cooling Cucumber Raita as much as I do. Let me know in the comments how it turns out for you!