Mint raita: a cool side with a clean herb flavor

COOK IT AT HOME

Mint and cucumber raita

Raita offers a cool, gently seasoned contrast to warm rice and spiced dishes. The challenge is keeping cucumber from watering down the yogurt after mixing. This version salts and drains the grated cucumber first, then adds mint and toasted cumin; it is spoonable rather than thick enough to behave like a sandwich spread.

Makes

4 side servings

Prep

20 minutes

Cook

2 minutes

Additional time

Drain cucumber 10 minutes; chill 20 minutes

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 250 g cucumber
• 300 g plain whole-milk yogurt
• 1/2 teaspoon fine salt, divided
• 1/2 teaspoon whole cumin seeds
• 10 g fresh mint leaves, finely chopped
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
• 2 tablespoons cold water, only if needed

Step-by-step method

1. Grate cucumber on the large holes of a grater. Toss with 1/4 teaspoon salt in a sieve and leave for 10 minutes. Squeeze gently in a clean towel or with clean hands to remove excess liquid without turning the cucumber into a dry clump.
2. Toast cumin seeds in a small dry skillet over medium-low heat for 1–2 minutes, shaking the pan, until fragrant. Tip out immediately and cool, then crush lightly with a mortar or the flat side of a spoon.
3. Whisk yogurt in a bowl until smooth. Fold in drained cucumber, mint, crushed cumin, lemon juice, remaining salt and black pepper. Stir gently rather than beating air into the mixture.
4. Check consistency. If using a particularly thick yogurt, add cold water 1 tablespoon at a time, up to the listed 2 tablespoons, until spoonable. If using regular thin yogurt, no water may be necessary.
5. Cover and refrigerate for 20 minutes before serving. Stir once and taste the raita with a bite of the main dish, since a sauce that seems mild alone may be exactly right beside strongly seasoned food.

Helpful tips & substitutions

• Use plain unsweetened yogurt; vanilla or sweetened yogurt changes the dish substantially.
• Mint bruises easily, so chop it just before mixing rather than leaving a pile of cut leaves on the board.
• Greek yogurt produces a thicker result. Thin it gradually rather than adding all the water at once.

Storage & make-ahead

Refrigerate at 40°F/4°C or below and use within 2 days. Return to the refrigerator within 2 hours of serving, or 1 hour above 90°F/32°C. Do not freeze; the cucumber and yogurt can separate.

How to serve it

Serve with jeera rice, biryani or grilled skewers in a small separate bowl so each person can control the amount.