Cucumber Raita
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large cucumber (about ½ pound), peeled if waxy, seeds removed if you can’t get a seedless cucumber (like a Japanese, Persian, or hothouse)
- Salt
- 1cup plain Greek style yogurt
- ⅛teaspoon cayenne (more to taste)
- 2tablespoons chopped cilantro
- ½teaspoon garam masala (more to taste)
- 1small serrano or Thai chile, minced (optional)
Nutritional analysis per serving (4 servings)
77 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 6 grams protein; 327 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the cucumber into very small dice or grate on the large holes of a grater. Sprinkle with a generous amount of salt, toss and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl.
- Step 2
Beat the yogurt with a fork or a whisk and add the cayenne and garam masala. Toss with the cucumbers. Add the cilantro and chile and toss again. Taste and adjust salt. Chill until ready to serve.
- Advance preparation: This will keep for a few days in the refrigerator but will become a little watery. Stir well before serving.
Private Notes
Comments
As an Indian, I know that the trade-mark Raita taste comes from ‘vagurney’. Vagurney is mustard seeds and cumin seeds fried in oil for about 45 seconds. Put the mustard seeds in 15 sec. before the cumin.
As an Indian, I tell you, garam masala, cayenne and chile are not authentic in this recipe which is a "cooler" to offset the hot spices in the rest of the meal. What is essential, on the other hand, is freshly toasted cumin seeds, crushed in a coffee or spice grinder. Add the salt just before serving so it does not liquefy the raita and grating the cucumber (rather than dicing it) really improves the flavor.
Used 1 c Fage yogurt, 1/4 c sour cream, 1tbsp minced garlic, 1tbsp chopped dill, 1/2 Tbsp chopped mint, dash EVOO, 1 tsp crushed cumin seeds, 2 tsp Garam masala and 1whole deseeded and diced cucumber. Lovely w grilled tandoori chicken and potato spinach patties
The first time I made this I used regular whole-milk yogurt instead of Greek, because that’s what I had in the fridge. The next time I used Greek yogurt as specified. Personally, I preferred the taste and texture of the regular yogurt batch.
This raita is not really raita and more like tzatziki with Indian flavoring, it is too thick to be a real raita
Phenomenal. Salted the cukes after chopping. Followed the recommendation to toast some mustard and cumin seeds, then lightly crush and add to yogurt and cukes. No garlic or citrus needed. Best Raita ever.