Plant It Forward

Cucumber Raitha

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Cucumber Raitha

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 2 cups

Cucumber Raitha

From Serious Eats: https://www.seriouseats.com/recipes/2018/06/cucumber-raitha-indian-yogurt-condiment.html

Ingredients

  • 1 cup full-fat yogurt (8.2 ounces; 230g)
  • 1 Thai green chili, minced (about 2g)
  • One 1-inch piece fresh ginger, peeled and grated finely (about 6g)
  • 1 1/2 teaspoons chaat masala (see note)
  • 1 teaspoon sugar
  • 3/4 teaspoon kala namak (Himalayan black salt) (see note)
  • 1 cup coarsely grated peel-on cucumber (4.3 ounces; 120g)
  • 1/4 cup (15g) chopped fresh cilantro leaves and tender stems

Instructions

  1. In a medium bowl with a flexible rubber spatula, stir together the yogurt, Thai green chili, ginger, chaat masala, sugar, and black salt. Fold in the grated cucumber and cilantro. Serve right away or store in the refrigerator for 3 to 5 days.

Notes

The chaat masala recipe linked here (https://www.seriouseats.com/recipes/2017/11/chaat-masala-spice-blend-recipe.html) is easy on the salt and packed with flavorful spices. If using a store-bought chaat masala you may need to decrease the amount of salt and add extra spices to taste.

Kala namak is funky and aromatic unrefined salt. If you cannot find it you can substitute an equal volume of kosher salt in its place.

https://plant-it-forward.org/cucumber-raitha/