There are literally hundreds of different recipes for Raita. However, you can really play around with the ingredients to suit your palette. Indian dishes are usually spicy and this Cucumber and Herb Raita is also served in restaurants to help cool off the spice. Generally chilli is not added to Raita but for this Cucumber Raita I did add a little chilli. But that is totally optional, you can totally leave it out. The fresh mint and cucumber complements a spicy dish really well.
This Cucumber Raita goes perfectly well with my Biryani Recipe or Tandoori Chicken. You can chop or grate the cucumber. I prefer it grated. You will need to drain the excess water from the grated cucumbers. A clean tea-towel can be used to drain the cucumbers. The cumin must be roasted and ground, it’s always best to roast and grind your own spices. It is so much more aromatic and fragrant than store-bought ground spices. I usually roast a batch, grind it and store in an airtight bottle for up to 2 weeks.
I absolutely love fresh herbs in my cooking. The mint in this Raita is so refreshing. I absolutely love it especially with a good Vegetable Pilaf, yum! You can also eat this Raita with some crackers or Poppadum. I have made this a few hours before serving and it keeps well in the refrigerator. If you are concerned about it become runny you can add the cucumber just before serving. If you do try this recipe please drop me a comment, I always appreciate it! If you loved this, please share!
