Best 9 Minty Cucumber Raita Recipes
**Minty Cucumber Raita: A Cooling and Refreshing Side Dish for Your Next Meal**
Raita, a traditional Indian yogurt-based dish, is a versatile side dish that can complement a variety of meals. This minty cucumber raita recipe adds a cooling and refreshing twist to the classic dish, making it perfect for hot summer days or as an accompaniment to spicy dishes. With its combination of creamy yogurt, crisp cucumber, refreshing mint, and aromatic spices, this raita is sure to be a hit at your next gathering.
The recipe also includes variations for a vegan version, as well as a spicy and a sweet version, so you can customize it to your preference. Whether you're looking for a simple and refreshing side dish or a flavorful condiment to add an extra layer of flavor to your meals, this minty cucumber raita has you covered.
CUCUMBER RAITA RECIPE
This Cucumber raita is refreshing, cooling and comforting to the palate. You can make this just under 10 minutes with only a few ingredients. Serve it as a side in any meal, with biryani or pulao.
Provided by Swasthi
Categories Side
Time 10m
Number Of Ingredients 9
Steps:
- Rinse cucumber and peel it. Chop to tiny bite size pieces (about ¼ to ½ inch). If you prefer you may even grate it. Grated cucumbers let out moisture so make sure you use only greek yogurt if you want to grate them. Otherwise cucumber raita becomes runny.
- Also fine chop coriander and mint leaves (optional).
- Deseed the green chilli and chop. (optional)
- Whisk chilled yogurt in a large mixing bowl.
- Add chopped cucumber, green chilies, coriander leaves, mint leaves and salt. Mix all of them.
- Taste test and add more salt if needed. Drizzle cumin powder, ground black pepper & chaat masala (optional).
- Serve cucumber raita as a side in an Indian meal. It is usually eaten with Vegetable biryani or chicken biryani.
- Cucumber raita is best served fresh but can be chilled for a few hours.
Nutrition Facts : Calories 141 kcal, Carbohydrate 14 g, Protein 8 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 458 mg, Sugar 10 g, Fiber 2 g, ServingSize 1 serving
CUCUMBER-MINT RAITA
Raita (a cold yogurt condiment) is often served with Indian food to cut the heat of the spicy dishes.
Categories Condiment/Spread No-Cook Yogurt Mint Cucumber Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.
CUCUMBER RAITA
Serve this cool, refreshing salad with my Lamb Tagine and Moroccan Couscous on this site. Make the salad early in the day and keep in the refrigerator to let the flavors blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavor is just not the same.
Provided by BenevolentEmpress
Categories Side Dish Sauces and Condiments Recipes
Time 3h15m
Yield 12
Number Of Ingredients 6
Steps:
- Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
Nutrition Facts : Calories 49.7 calories, Carbohydrate 2.8 g, Cholesterol 7.5 mg, Fat 3.3 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 61.7 mg, Sugar 2.1 g
CUCUMBER MINT RAITA
Steps:
- Transfer the yogurt to a large glass mixing bowl. Whisk until smooth, about a minute. Fold in the cucumbers, mint, honey and cumin. Stir until completely incorporated. Finish with the lemon juice and salt and pepper to taste. Cover with plastic and chill until ready for use. Serve garnished with the lemon zest and mint. Can be made ahead of time and refrigerated in an airtight container for up to 3 days.
COOL CUCUMBER RAITA
Provided by Tyler Florence
Categories condiment
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the yogurt, cilantro, cumin, lemon juice, and salt and pepper, to taste, into a blender and puree until the mixture is smooth and green. Pour it into a bowl and fold in the cucumber and mint. Refrigerate at least 1/2 hour before serving to allow the flavors to develop. Taste and adjust the seasoning before serving and drizzle with a little olive oil.
CUCUMBER RAITA
An easy Cucumber Raita recipe
Provided by Linda Bladholm
Categories Condiment/Spread Sauce No-Cook Quick & Easy Yogurt Mint Spice Cucumber Summer Cilantro
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels. Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat. In a bowl, stir yogurt until it is smooth. Mix it with the cumin, garlic and coriander or mint leaves. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving.
COOLING MINT CUCUMBER RAITA
Serve this cooling dish with practically anything! It tastes specially good with stuffed Parathas (flatbread) and Biryanis and Pulaos (rice dishes). I found this terrific recipe on the internet. Enjoy!
Provided by Nif_H
Categories Sauces
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Stir all the ingredients together in a large bowl and blend till mixed well.
- Chill well and serve.
CUCUMBER-MINT RAITA
Raita - A cold yogurt condiment used as a side dish to curry is often served with Indian food to cut the heat of the spicy dishes.
Provided by SueVM
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Coarsely grate cucumber and pat dry with a kitchen towel.
- Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend.
- Add grated cucumber and toss to coat. Season raita to taste with salt and pepper.
- Cover and refrigerate for at least 2 hours.(Can be prepared 1 day ahead, keep refrigerated.).
- Sprinkle raita with a pinch of cayenne pepper and serve.
Nutrition Facts : Calories 44.7, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 29.6, Carbohydrate 4.5, Fiber 0.3, Sugar 3.5, Protein 2.5
SPICY CAULIFLOWER RICE WITH MINTY CUCUMBER RAITA
A vegetarian, calcium, folate, fibre, iron and vitamin C-rich pilau that's also 4 of your 5-a-day. Packed with goodness!
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 18
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the rice in a sauté pan with the turmeric, coriander, cardamom, ginger, bay leaves and chilli. Pour in 300ml water and add the bouillon and creamed coconut. Bring to the boil, cover the pan and leave to simmer for 15 mins. Add the chickpeas with their liquid (and a little more water if necessary), then cook, covered, for 10 mins more.
- Meanwhile, toss the cauliflower, red pepper and onion in the oil with the cumin seeds. Spread out on a baking sheet and roast for 20 mins until the vegetables are tender and a little charred around the edges.
- While the cauliflower and rice cook, make the raita by mixing together the yogurt, cucumber and chopped mint.
- When the cauliflower and rice are tender (the stock should be absorbed by now), toss the two together, scatter with the mint leaves and serve with the raita on the side.
Nutrition Facts : Calories 588 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 18 grams sugar, Fiber 14 grams fiber, Protein 23 grams protein, Sodium 0.2 milligram of sodium
Tips:
- Select the right cucumbers: Choose firm, crisp cucumbers that are free from blemishes. English or Persian cucumbers are ideal for raita as they have thin skin and fewer seeds.
- Use fresh mint: Fresh mint adds a refreshing flavor to the raita. If you don't have fresh mint, you can use dried mint, but reduce the quantity as it has a stronger flavor.
- Don't over-grate the cucumber: Grate the cucumber coarsely so that it retains some texture. Over-grating will make the raita watery.
- Adjust the yogurt: The consistency of the raita should be thick and creamy. If it's too thick, add a little water or buttermilk. If it's too thin, add more yogurt or hung curd.
- Season to taste: Taste the raita and adjust the seasonings accordingly. You may need to add more salt, cumin powder, or red chili powder.
- Chill before serving: Raita tastes best when served chilled. Refrigerate it for at least 30 minutes before serving.
Conclusion:
Minty cucumber raita is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you like it mild or spicy, this raita is sure to be a hit. So next time you're looking for a quick and easy side dish, give this minty cucumber raita a try. You won't be disappointed!
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