How To Make Indian Cucumber-Yogurt Sauce: Raita

Prep: 15 mins

Cook: 0 mins

Difficulty: Easy

Servings: 4 Servings

Oh, do I ever have a sauce for you today! Raita is just the sort of cooling, contrasting sauce that all of your summer grilling food needs. Warm with cumin, and studded with crisp cucumber and fresh cilantro, this yogurt sauce is welcome on everything from naan-wiches to grilled watermelon. This warm-weather-friendly sauce is one we think you should know by heart, for making all year long.

Ingredients

1/2 teaspoon whole cumin seeds
1/2 large English cucumber (about 4 ounces)
1 cup plain full-fat yogurt
1/4 cup fresh cilantro leaves, coarsely chopped
1/4 teaspoon kosher salt
Measuring cups and spoons
Small frying pan
Mixing bowl
Box grater
Spice grinder
Knife and cutting board

Instructions

Toast the cumin and then coarsely grind. Toast the cumin seeds in a small frying pan over medium-low heat, stirring constantly, until fragrant, about 3 minutes. Transfer to a small plate to cool slightly, then grind into a fine powder using a spice grinder or small coffee grinder reserved for spices. Alternatively, you can use 1/2 teaspoon of ground cumin.
Grate the cucumber. Rinse the cucumber and pat dry. Set a box grater over a double layer of paper towels and grate the cucumber on the large holes of the grater. Remove the box grater.
Squeeze the cucumber to remove excess moisture. Gather the paper towels around the grated cucumber and squeeze to remove as much water as possible from the grated cucumber.
Add cumin, cilantro, salt, and cucumber to yogurt. Place the yogurt, cucumber, cilantro, cumin, and salt in a small bowl and fold to combine.