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–+ servings

Cucumber Mint Raita

This cucumber mint raita has the perfect balance of creamy, salty and tangy flavors with a hint of the freshness from mint.
5 from 2 votes
Enozia Vakil
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Prep Time 5 minutes
Total Time 5 minutes
Course Condiments, Side Dish
Cuisine Indian
Servings 4 servings
Calories 50 kcal

Ingredients
  

  • 1 cup hung curd
  • 1 cucumber cut into cubes
  • ground pepper
  • Pink Himalayan salt
  • 1 teaspoon lemon juice
  • 1 garlic grated
  • 8-10 mint leaves chopped
  • ¼ teaspoon roasted cumin powder

Instructions
 

  • In a large bowl, whisk the yogurt until smooth.
  • Dice the cucumbers into bite-sized pieces.
  • Add the spices and lemon juice to the yogurt.
  • Finely chop the fresh mint leaves.
  • Add the mint leaves and cucumber to the yogurt.
  • Mix well and let chill for 10-15 minutes.
  • Serve and enjoy!

Notes

  • If you don’t have homeset yogurt, you could also use Greek yogurt for this recipe. Just remember to use the unsweetened, unflavored version. 
  • If you don’t have the Himalayan salt that I used, you can totally stick to using regular salt too. 
  • Don’t want the bits of mint leaves in the raita? You can blend the leaves together with a splash of water in a small blender to create a mint paste, and then add it into the yogurt base. 
  • You could also use a mortar and pestle to do this for that authentic Indian flavor and texture. 

Nutrition

Calories: 50kcalCarbohydrates: 5gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 31mgPotassium: 215mgFiber: 1gSugar: 4gVitamin A: 201IUVitamin C: 4mgCalcium: 92mgIron: 0.4mg
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