Cucumber Raita Recipe (Pakistani)
This cucumber raita (Pakistani) recipe is a mildly spiced cooling yogurt sauce that is the perfect accompaniment for South Asian curries.
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Ingredients
- 1 cup plain yogurt (see notes)
- 1 shredded mini cucumber (see notes)
- ¼ chopped red onion
- 2 tablespoon chopped cilantro
- 1 teaspoon black cumin seeds (see notes)
- ¼ teaspoon salt (see notes)
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
Instructions
- Finely chop the onion, cucumber and cilantro
- Whip the yogurt lightly with a fork.
- Add the chopped vegetables, cumin seeds, salt and pepper, stir, garnish with the paprika if using and enjoy!
Notes
Yogurt: For best results, use plain, full-fat yogurt, ensuring the raita has a pourable consistency.
Cucumbers: Use tiny pickling cucumbers as they have thin skin and are seedless. A good backup option is a ¼ English cucumber. If you decide to use regular cucumbers, peel and deseed them.
Black cumin seeds: Unlike regular cumin seeds, these have a smoky flavor that adds a delicious taste, aroma, and texture to this recipe.
Salt: This recipe contains minimal salt to prevent the raita from becoming watery. If you want to add more, do so just before serving the raita.
Nutrition
Serving: 1gCalories: 94kcalCarbohydrates: 9gProtein: 5gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 16mgSodium: 351mgPotassium: 335mgFiber: 1gSugar: 7gVitamin A: 217IUVitamin C: 4mgCalcium: 173mgIron: 1mg
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