Three Cucumber Raita and Salad Recipes

• Rest_dough cucumber for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 1 large English cucumber
• Thick yogurt (Greek yogurt)
• Sour cream or coconut milk
• Cumin seeds
• Sesame seeds
• Dijon mustard
• Salt
• Black pepper
• Chilli (fresh green/red, powder, oil)
• Cooking oil
• Panch phoron
• Turmeric powder
• Lemon juice
• Coriander leaves
• Mint leaves
• Onion
• Tomato
• Chaat masala
• Sugar (optional)

1. 1Peel and prepare cucumber: cut into long strips for one recipe, diced for two others. Discard seeds.
2. 2Salt all cucumber portions (approx. 1.5-2 tsp per batch) and drain for 30 minutes to remove excess water.
3. 3Roast 2 tbsp cumin seeds until light brown, then grind into a fine powder.
4. 4Briefly warm 1 tbsp toasted sesame seeds and grind into a fine powder.
5. 5For Spicy Mustardy Cucumber: Combine drained cucumber with roasted cumin, sesame powder, thick yogurt, Dijon mustard, black pepper, and salt. Mix well.
6. 6Heat 2 tsp oil, temper with 1/4 tsp panch phoron, 1/8 tsp turmeric, and 1/8 tsp chili powder. Add to the cucumber mixture with fresh chili, mint, and coriander.
7. 7For Spicy Cucumber in Sour Cream: Combine drained cucumber with thinly sliced onion, fresh chili, black pepper, chili oil, lemon juice, sour cream (or coconut milk), and salt.
8. 8For Cucumber Tomato Raita: Combine drained cucumber with deseeded tomato, thick yogurt, roasted cumin, chaat masala, and salt. Garnish with a pinch of cumin.
9. 9Serve immediately or chill before serving with suggested pairings.

These instructions are our analysis of the original video. Watch on YouTube →