Cucumber Raita


  • Curd – 1cup
  • Cucumber – 1
  • Salt to taste
  • Roasted cumin seeds – 1/2 tsp.
  • Rock salt (kala namak) – 1/4 tsp.
  • Chopped fresh coriander or mint


  1. Peel the cucumbers, halve them length ways and remove the seeds.
  2. Cut the cucumbers into small dice, sprinkle with salt, kala namak and leave for 15 minutes, then drain away liquid and rinse the cucumbers quickly in cold water. Drain well.
  3. Combine cucumber and curd. Roast the cumin seeds in a dry pan, shaking pan or stirring constantly, until brown. Bruise or crush seeds and sprinkle over yogurt. Serve chilled, garnished with mint or coriander.

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