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Cooling Cucumber Raita with Roasted Cumin

Cooling Cucumber Raita with Roasted Cumin

Creamy, cooling cucumber raita brightened with fresh herbs and aromatic roasted cumin — the kind of side that rescues spicy curries and makes dinner feel balanced and thoughtful.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 12
Course: Salad, Side Dish
Cuisine: Indian
Calories: 18
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups thick vegan yogurt use coconut, almond, or soy Greek-style yogurt — strained if watery
  • 1½ cups Persian or hothouse cucumber very small dice (about 1–2 cucumbers)
  • 2 tbsp cilantro chopped
  • 2 tbsp fresh mint leaves chopped
  • 1 tsp cumin seeds
  • 1 green or red chili finely chopped (use none for kid-friendly)
  • ½ tsp salt or to taste
  • Optional: a pinch of chaat masala or freshly ground black pepper for extra tang

Equipment

  • Cast-iron or steel skillet (do not use non-stick for dry roasting)
  • Mortar and pestle (or spice grinder / rolling pin + zip-top bag)
  • Mixing bowl
  • Whisk or fork
  • Sharp knife and cutting board
  • Measuring spoons and cups
  • FYI: You don’t need fancy gear. A pan and a bowl get the job done every time.

Method
 

  1. Roast the cumin
  2. Heat a cast-iron or steel skillet over medium heat. Add 1 tsp cumin seeds and stir constantly for about 1–2 minutes until the seeds smell fragrant and slightly darker. Keep a close eye; cumin burns fast and burns bitter. Remove the pan from heat.
  3. Crush the seeds
  4. Pour the toasted seeds into a mortar and pestle and crush roughly. If you don’t have one, place the seeds in a zip-top bag and crush with a rolling pin or the bottom of a heavy pan. Preserve a pinch for garnish if you like visual flair.
  5. Prep the cucumber
  6. Dice the cucumbers into very small cubes. If they hold a lot of water, toss them with a pinch of salt and rest them in a strainer for 5–10 minutes, then pat dry with paper towels. This step prevents watery raita — trust me, you want texture, not soup.
  7. Whisk the yogurt
  8. In a large bowl, whisk the thick vegan yogurt until smooth and slightly airy. Add the crushed cumin, chopped cilantro and mint, the chopped chili, and ½ tsp salt. Stir to combine.
  9. Combine and finish
  10. Fold in the drained cucumber cubes. Taste and adjust salt. Garnish with the reserved crushed cumin and a few mint leaves. Chill for 5–10 minutes or serve immediately.

Notes

Nutrition (per serving, approx)

  • Calories: 18 kcal
  • Carbs: ~1 g
  • Protein: ~2 g
  • Fat: Low (depends on yogurt)
  • Sodium: ~119 mg (varies with salt)