Ingredients:

  • 2 cups (475ml) plain yogurt
  • 1 medium cucumber (about 6-8 oz or 170-230g), peeled, seeded, and finely diced
  • ¼ cup (15g) fresh mint leaves, finely chopped
  • 1 green chilli (like Serrano or Thai, deseeded for less heat), finely minced (optional)
  • ½ teaspoon (2.5ml) ground cumin
  • ¼ teaspoon (1.25ml) salt (or to taste)
  • ⅛ teaspoon (0.625ml) black pepper (or to taste)
  • Pinch of cayenne pepper (optional, for extra kick)

Instructions:

  1. Peel, seed, and dice the cucumber.
  2. Finely chop the fresh mint leaves. Mince the green chilli.
  3. In a mixing bowl, gently combine the yogurt, diced cucumber, chopped mint, minced green chili (if using), cumin, salt, pepper, and cayenne pepper (if using).
  4. Taste the raita and adjust seasonings (salt, pepper, cumin) as needed.
  5. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Serve chilled as a side dish with Indian cuisine. This raita sauce is a perfect addition.