Ingredients:

  • 2 cups (480 ml) plain whole milk yogurt, preferably Greek-style
  • 1 medium cucumber, peeled, seeded, and finely diced (about 1 cup/ 150g diced)
  • 1/4 cup (15g) finely chopped fresh cilantro (coriander) leaves
  • 1/4 cup (15g) finely chopped fresh mint leaves
  • 1 green chili, finely minced (optional, adjust to taste)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • 1 tablespoon (15 ml) vegetable oil or ghee (clarified butter)
  • 1/2 teaspoon cumin seeds
  • Pinch of asafoetida (hing) (optional)

Instructions:

  1. Peel, seed, and dice the cucumber. Gently squeeze out excess moisture.
  2. In a mixing bowl, combine the yogurt, diced cucumber, cilantro, mint, green chili (if using), cumin, salt, and pepper.
  3. Heat the oil or ghee in a small saucepan over medium heat. Add the cumin seeds and asafoetida (if using). Cook until the cumin seeds start to sizzle and release their aroma (about 30 seconds).
  4. Allow the tempering to cool slightly (about 1 minute) then pour it over the yogurt mixture.
  5. Cover the raita recipe and refrigerate for at least 30 minutes to allow the flavors to meld.