Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 2
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Main ingredients
Seasoning and finishing
Equipment
Mixing bowl; whisk; spoon.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Mix · About 1 min
- Whisk 240 ml plain yogurt in the bowl until smooth.
- Fold in 240 ml finely chopped cucumber.
- Add 1 tsp roasted ground cumin, ½ tsp chaat masala and ¼ tsp salt.
- Stir to distribute the spices.
Finish · About 1 min
- Scatter 1 tbsp chopped coriander over the raita.
- If using chili powder, add ¼ tsp Kashmiri chili powder.
- Serve cold.
Tips
Substitutions
- Use mint instead of coriander.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Mix yogurt and spices ahead; grate cucumber close to serving.
FAQ
Why is it thin?
Cucumber releases water. Squeeze gently if very wet.
Can I use thick yogurt?
Yes. Loosen with a small amount of water if necessary.
How should I store cucumber raita?
Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
Recipe source and adaptation
Measured home adaptation: Dassana Amit: Cucumber Raita Recipe (Indian Raita).
Concise adaptation; quantities and method are stated for this draft.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
