Cucumber Raita
A fresh and cooling cucumber raita made with yoghurt, cucumber, herbs and spice. The perfect Indian side dish to serve with rich, spicy curries.
Servings: 6
Calories: 71kcal
Ingredients
- 1 cup plain yoghurt Greek yoghurt
- ½ English cucumber about 2 cups - seeds removed and diced
- 1 tsp ground cumin
- ½ lemon juice of
- 1 spring onion green onion (finely sliced)
- 2 sprigs fresh mint finely chopped (about ¼ cup)
- 2 tbsp mustard oil optional
- Salt & pepper
- ½ tsp cumin seeds
Instructions
- Remove and discard the watery seeds from the cucumber then dice.
- Combine the cucumber with the ground cumin, lemon juice, ¾ of the spring onion and mint (holding back the rest for garnish), and 1 tbsp of the mustard oil. Season with salt and pepper.
- Tip this onto a shallow serving bowl and smooth out. Garnish with the remaining spring onion and mint, and the cumin seeds - then a final drizzle of mustard oil (if using).
- Serve right away or refrigerate until needed.
Notes
Serve: Serve alongside Indian meals as a cooling side dish to balance rich or spicy flavours. It works well with both meat and vegetarian dishes and can also be used as a simple dip.
Fridge: Raita can be made ahead and will keep for 2–3 days in the fridge. It may release some liquid as it sits — simply pour this off and stir before serving.
Freezer: Freezing is not recommended. Raita is best enjoyed fresh.
Nutrition
Calories: 71kcal | Carbohydrates: 3g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 14mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg