Ingredients:
- 2 cups Whole Milk Plain Yogurt (full-fat)
- 1 large English Cucumber (250 grams)
- 1 teaspoon Fine Sea Salt
- 1 teaspoon Whole Cumin Seeds
- 1/4 cup Fresh Mint Leaves, packed (finely chopped)
- 2 tablespoons Fresh Cilantro (Coriander), finely chopped
- 1/2 small Green Chili (e.g., Serrano or Thai), very finely minced
- 1 tablespoon Fresh Lime Juice
- Black Pepper, To taste
Instructions:
- Drain the Yogurt: If using regular plain yogurt, line a fine-mesh sieve with cheesecloth. Place the yogurt into the lined sieve and set it over a bowl. Allow the yogurt to drain for at least 30 minutes in the refrigerator, or up to 4 hours, until it is noticeably thicker. Discard the collected liquid whey.
- Prep the Cucumber: Using the medium side of a box grater, grate the entire cucumber. Place the grated cucumber in a small bowl and toss thoroughly with 1 teaspoon of sea salt. Allow it to sit for 15–20 minutes. Transfer the salted cucumber into a clean piece of cheesecloth or tea towel. Twist tightly and squeeze out as much excess liquid as possible.
- Toast the Cumin: Place a small frying pan over medium heat. Add the whole cumin seeds. Gently dry-roast the cumin, shaking the pan constantly, for 1–2 minutes until they become highly fragrant and slightly darkened. Immediately remove the seeds and cool slightly. Grind them into a fine powder.
- Combine and Season: In a medium mixing bowl, combine the drained yogurt and the fresh lime juice. Whisk until smooth. Fold in the well-drained cucumber, the chopped mint, and the minced green chili (if using).
- Season: Stir in the freshly toasted cumin powder, and season generously with salt and pepper to taste.
- Chill and Marry the Flavours: Cover the raita and refrigerate for at least 30–60 minutes. Chilling allows the spices and herbs to fully infuse the yogurt base.
- Serve: Before serving, give the raita a final taste and adjust the seasoning (salt or lime juice) if necessary. Serve chilled, topped with a sprinkle of chopped cilantro or a few whole mint leaves.