Side Dish: India – खीरा-पुदीना रायता (Kheera-Pudina Raita)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 min

Additional 15 min

Total 30 min

Ingredients

2 cups (480 g) plain full-fat yogurt
1 large English cucumber (about 10 oz / 300 g), seeds removed and coarsely grated
1 tsp cumin seeds
2 tbsp (30 ml) finely chopped fresh mint leaves
1 tbsp (15 ml) finely chopped cilantro (coriander) leaves
1 to 2 tbsp (15 to 30 ml) finely minced red onion (optional)
1 tsp fresh lime juice, plus more to taste
1/2 tsp finely grated lime zest (optional)
1/2 tsp kosher salt, or to taste
1/8 tsp freshly ground black pepper
Pinch of sugar (optional)
1 to 3 tbsp (15 to 45 ml) cold water, as needed for consistency
Pinch Kashmiri red chili powder or paprika, for garnish
2 tbsp (30 ml) pomegranate arils, for garnish (optional)

Instructions

1. Toast the cumin: Warm a small dry skillet over medium heat, add cumin seeds, and toast until fragrant and a shade darker, 1 to 2 minutes. Cool, then lightly crush with a mortar and pestle (or under a spoon). Reserve a small pinch for garnish.
2. Prep the cucumber: Coarsely grate the cucumber, then squeeze gently to remove excess water (leave slightly juicy so the raita isn’t dry).
3. Whisk the base: In a mixing bowl, whisk yogurt until smooth. Stir in lime juice, lime zest (if using), salt, black pepper, and a tiny pinch of sugar if desired.
4. Combine: Fold in cucumber, mint, cilantro, red onion (if using), and most of the crushed toasted cumin.
5. Adjust: Add cold water 1 tablespoon at a time until the raita is creamy and spoonable. Taste and adjust salt and lime to balance the richness of the main dish.
6. Chill: Cover and refrigerate 15 to 30 minutes to meld flavors.
7. Serve: Stir, then garnish with the reserved cumin, a light pinch of Kashmiri chili or paprika, and pomegranate arils (optional). Serve cold alongside butter chicken.