Cucumber and Coriander Raita
Inspired by techniques from NYT Cooking, Serious Eats and America's Test Kitchen.
Whole-milk yoghurt with salted, squeezed cucumber, fresh coriander, a little green chilli and a pinch of cayenne, served well chilled.
Always check the labels of the products you use.
Method
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Equipment
- box grater
- sieve
- clean tea towel
- mixing bowl
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 48 kcal |
| Protein | 2.6 g |
| Carbohydrate | 4.8 g |
| of which sugars | 3.9 g |
| of which free sugars | 0 g |
| Fat | 2.2 g |
| of which saturates | 1.4 g |
| Fibre | 0.3 g |
| Salt | 0.57 g |
Protein per 100 kcal
5.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Cucumber
- 1 medium cucumber about 250 g
- 1.5 g fine sea salt or table salt about ¼ tsp
Raita
- 400 g plain whole-milk yoghurt
- 10 g fresh coriander, finely chopped, plus a few leaves to serve
- ½ small green chilli, finely chopped optional
- ¼ tsp cayenne pepper
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1
Salt the cucumber. Coarsely grate the cucumber into the sieve, sprinkle with 0.25 tsp salt, toss and leave for 15 min. The salt pulls out excess water so the raita stays creamy.
- 2
Squeeze it out. Bundle the cucumber in the tea towel and twist firmly over the sink until little more liquid drips out. If you want a garnish like the photo, slice a few thin rounds from the cucumber before grating.
- 3
Season the yoghurt. Whisk the yoghurt in the bowl until smooth and slightly loosened, then stir in the cayenne and the remaining salt. Fold in the cucumber, chopped coriander and green chilli.
- 4
Chill. Cover and refrigerate for at least 20 min so it is properly cold and the flavours come together.
- 5
Finish and serve. Spoon into a serving bowl and top with a few coriander leaves and the cucumber slices. Serve alongside curry, rice dishes or kebabs.
Storage
Keep covered in the fridge for up to 2 days and stir before serving. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
