Cucumber Raita

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather Your Tools and Ingredients

   First, get your mixing bowl, grater, small pan, whisk, and measuring spoons ready on your kitchen counter. Wash the cucumber thoroughly under running water. Make sure all your ingredients are measured out and within reach.

2. 02

   Prepare the Cucumber

   Using the grater, grate the peeled cucumber into the mixing bowl. Use the side of the grater with medium-sized holes. You should have a pile of grated cucumber.

3. 03

   Remove Excess Water from Cucumber

   Take a handful of the grated cucumber and squeeze it firmly between your palms over the sink to remove as much water as possible. The cucumber should feel much drier. Repeat this process with the remaining grated cucumber until all the excess water is removed.

4. 04

   Roast Cumin Seeds

   Place the small pan on the stove over medium heat. Add 0.5 tsp of cumin seeds to the dry pan. Roast them for about 1-2 minutes, shaking the pan occasionally, until they turn a shade darker and you can smell a nice, toasty aroma. Be careful not to burn them.

5. 05

   Crush Roasted Cumin Seeds

   Carefully transfer the roasted cumin seeds to a small plate or mortar. Using the back of a spoon or a pestle, gently crush them into a coarse powder. It's okay if there are still some whole seeds; we just want to release their flavor.

6. 06

   Combine Curd and Cucumber

   Pour 1.5 cups of curd into the mixing bowl with the squeezed grated cucumber. Add 0.5 tsp of salt. Use the whisk to gently mix everything together until the curd and cucumber are well combined and smooth.

7. 07

   Add Roasted Cumin Powder

   Add the crushed roasted cumin powder to the curd and cucumber mixture. Stir it in thoroughly with the whisk until it's evenly distributed. Taste a tiny bit of the raita and add a tiny pinch more salt if you think it needs it, but be careful not to over-salt.

8. 08

   Garnish and Serve

   Finely chop 2 tbsp of fresh coriander leaves. Sprinkle the chopped coriander leaves over the raita in the mixing bowl. If you like a little spice, sprinkle 0.25 tsp of red chilli powder on top as well. Your Cucumber Raita is now ready to be served immediately or chilled in the refrigerator for 15-20 minutes before serving.