Call it Desi ketchup.
Raita is served as a condiment and goes with just about everything. It’s added to dishes to adjust their flavour.
The cooling cucumber, mint and yogurt in this raita can mitigate the heat of chilies.
But raita isn’t meant to blanket a dish — it’s used in moderation. It’s not just yogurt — it’s seasoned and flavourful.
Kheera-Pudina Raita (Cucumber-Mint Raita)
1 cup cucumber, grated
2 cups plain yogurt, beaten
2 tbsp mint leaves, finely chopped
1generous tsp toasted cumin powder
1 tsp sugar
¼ tsp toasted coriander powder
¼ tsp black salt
big pinch red chilli powder
Salt to taste
Mint leaves, chaat masala, red chilli powder and toasted cumin powder for garnishing
Stir cucumber, mint and yogurt until well combined.
Add sugar, black salt, toasted coriander powder, toasted cumin powder and salt to taste. Mix well.
Refrigerate 15 minutes before serving.
Top with mint leaves, pinch of chaat masala, pinch of red chilli powder and pinch of toasted cumin powder.