Cucumber Raita Recipe (Pakistani)
This Cucumber Raita Recipe (Pakistani), made with creamy yogurt, shredded cucumber, and mild seasoning, is the perfect side for spicy food.
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Ingredients
- 1 cup yogurt (see notes)
- ½ cucumber (see notes)
- ¼ red onion (see notes)
- 2 tablespoon cilantro
- 1 teaspoon black cumin seeds (see notes)
- ¼ teaspoon salt (see notes)
- ¼ teaspoon black 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.
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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