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Prep Time 10 minutesmins
Total Time 10 minutesmins
Course condiment, Side Dish, Snack
Cuisine Indian, Pakistani
Servings 2servings
Calories 94kcal
Ingredients
1cupyogurt(see notes)
½cucumber(see notes)
¼red onion(see notes)
2tablespooncilantro
1teaspoonblack cumin seeds(see notes)
¼teaspoonsalt(see notes)
¼teaspoonblack pepper
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 and enjoy!
Notes
Yogurt - For best results, use plain full-fat yogurt. Greek yogurt is too dense, and I don't recommend it for this recipe. The raita is supposed to have a pouring consistency; even with the cucumber watering, this is the correct yogurt.Cucumbers—English cucumbers or tiny pickling cucumbers work best due to their thin skin and seedlessness. If you use a different variety, peel and deseed it.Red Onions - Red onions are mild and sweet, so they pair perfectly with the cucumber and add a beautiful pop of color to the raita.Black cumin seeds -Different from regular cumin seeds, these have a smoky taste that pairs well with the cucumber and onions. If you can't source these, use regular (white) cumin seeds or cumin powder.Salt - This recipe has very little salt to ensure that the raita doesn't get watery. If you want to add more, do so just before serving the raita.