- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 25 mins
- Serves
- 6
Ingredients
- 2
- mini cucumbers, ends trimmed and coarsely grated, plus extra to garnish
- 1/2 tsp
- fine sea salt, divided
- 2 mL
- 1 tbsp
- vegetable oil
- 15 mL
- 1/2 tsp
- cumin seeds
- 2 mL
- 1/2 tsp
- brown mustard seeds
- 2 mL
- 1/2 tsp
- crushed red pepper flakes
- 2 mL
- 1/4 tsp
- paprika
- 1 mL
- 2 cups
- Chalo Dahi Plain 3.2% yogurt
- 500 mL
- 1/4 cup
- finely chopped cilantro with tender stems, plus extra to garnish
- 60 mL
- 1
- small garlic clove, finely grated
- 1 1/2 tsp
- fresh strained lemon juice
- 7 mL
- Compliments Naan or Chalo Roti, warmed
Method
Step 1
Toss cucumbers with 1/4 tsp (1 mL) salt in a medium bowl to combine. Let stand until additional liquid draws out, 10 mins.
Step 2
Meanwhile, heat oil in a small saucepan over medium heat. Once shimmering, add cumin and mustard seeds. Cook, stirring often, until mustard seeds begin to pop, 2 to 3 mins. Remove from heat and immediately stir in red pepper flakes and paprika. Set aside.
Step 3
Carefully pour off excess liquid from cucumbers, if needed, then scrape into a clean kitchen towel. Wring out to remove as much liquid as possible. Transfer to a clean medium bowl, then add yogurt, cilantro, garlic, and lemon juice, stirring to combine fully. Stir in the remaining 1/4 tsp (1 mL) salt.
Step 4
To serve, scrape raita into a serving bowl. Drizzle over half of the oil mixture, then lightly swirl using the back of a spoon. Drizzle over the remaining oil mixture. Garnish with additional slices of cucumber and cilantro. Serve immediately with naan or roti.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 80
- Fat:
- 5 g
- Saturated Fat:
- 2 g
- Carbs:
- 6 g
- Sugar:
- 5 g
- Protein:
- 4 g
- Sodium:
- 240 mg