Cucumber Raita with Black Mustard and Cilantro
A cooling Indian yogurt condiment made with grated cucumber, spiced with toasted cumin and black mustard seeds, and garnished with fresh cilantro. Perfect accompaniment to spicy dishes.
Ingredients
- •½ teaspoon cumin seeds
- •1 tablespoon sunflower or other neutral oil
- •1 teaspoon black or brown mustard seeds
- •3 whole Persian cucumbers
- •3 cups plain whole-milk Greek yogurt
- •1 tablespoon fresh lemon juice
- •1 clove garlic clove
- •⅓ cup finely chopped cilantro
- •to taste Kosher salt
- •to taste Kashmiri chili powder
Cooking Instructions
- 1.
Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Coarsely grind in a spice mill or coarsely chop with a chef's knife; set aside for serving.
3 min
- 2.
Heat oil and mustard seeds in a small skillet over medium until seeds begin to pop, about 1 minute. Let cool.
3 min
- 3.
Grate cucumbers on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, garlic, and 1/3 cup cilantro; season with salt.
10 min
- 4.
To serve, drizzle raita with mustard oil, sprinkle with chili powder and reserved cumin, and top with cilantro sprigs.
2 min
