Cucumber and Mint Raita
Raita is the cooling counterweight at an Indian meal, a spoonful of yogurt that resets the palate between bites of chile and spice. Plain soy yogurt is thick and tangy enough to stand in for dairy curd with no straining. The two moves that matter are wringing the grated cucumber dry so the bowl does not go watery, and toasting the cumin before you crush it, since raw ground cumin tastes dusty where toasted cumin tastes warm and nutty. Mint and cilantro go in fresh, and it wants twenty minutes in the cold before serving.
Ingredients
- 1 1/2 cups Plain plant yogurt
- 1 whole Cucumber, grated
- 3 tbsp Mint, chopped
- 2 tbsp Cilantro, chopped
- 1 tsp Cumin seed
- 1 whole Indian green chile, minced
- 1/4 tsp Black peppercorns, ground
Method
- Grate the cucumber on the coarse side of a box grater, then squeeze it hard in your hands over the sink to wring out the water. Raita made with unsqueezed cucumber turns watery within the hour, so this step is what keeps the bowl thick.
- Dry-toast the cumin seed in a small pan over medium heat until it darkens a shade and smells nutty, about 90 seconds, then crush it coarsely. Toasted, ground cumin is the signature note of raita and tastes nothing like the raw seed.
- Whisk the yogurt smooth, then fold in the squeezed cucumber, mint, cilantro, green chile, and most of the crushed cumin. Soy-based yogurt is thick and tangy enough to carry a raita with no straining.
- Chill for at least 20 minutes so the mint and cumin infuse. Dust the top with the reserved cumin and the ground pepper just before serving alongside a spiced rice, dal, or curry, where its job is to cool the heat down.
Nutrition
Estimated per serving: 70 calories, 4 g protein, 2 g fiber, 45 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
