Cucumber Raita Recipe

Tip: click step to get into cook mode

1 cup cucumber (chopped )

1½ cup yogurt ((thick, more if needed))

¼ teaspoon salt (as needed)

½ teaspoon roasted ground cumin ((jeera powder, refer notes))

¼ teaspoon ground black pepper (( or cayenne pepper, adjust to taste))

2 tablespoons coriander leaves ((cilantro finely chopped))

½ teaspoon chaat masala ((optional, for garnishing))

4 to 5 mint leaves ((optional, finely chopped))

1 green chili pepper ((seeded and chopped))

Rinse cucumber and peel it. Chop to tiny bite size pieces (about ¼ to ½ inch). If you prefer you may even grate it. Grated cucumbers let out moisture so make sure you use only greek yogurt if you want to grate them. Otherwise cucumber raita becomes runny.
Also fine chop coriander and mint leaves (optional).
Deseed the green chilli and chop. (optional)
Whisk chilled yogurt in a large mixing bowl.
Add chopped cucumber, green chilies, coriander leaves, mint leaves and salt. Mix all of them.
Taste test and add more salt if needed. Drizzle cumin powder, ground black pepper & chaat masala (optional).
Serve cucumber raita as a side in an Indian meal. It is usually eaten with Vegetable biryani or chicken biryani.
Cucumber raita is best served fresh but can be chilled for a few hours.