Cucumber and Mint Raita with Toasted Cumin Seeds

A cool and refreshing raita, perfect as a palate cleanser or a cooling accompaniment to spicy dishes. The toasted cumin adds a warm, earthy counterpoint to the fresh cucumber and mint.

Prep Time

10 minutes

Total Time

15 minutes

Calories

Level

Easy

Yields

4 servings

Cost

£0.47

Season:

☀️ Summer

Meal Type:

Breakfast•Dessert•Side Dish

Cuisine:

British•Thai

Main Ingredient:

Rice

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1cupPlain Yogurt(Full-fat or low-fat, depending on preference. Greek yogurt will result in a thicker raita.)

£0.60

0.5Cucumber(English cucumber preferred, as the skin is thinner. Seeds can be removed if desired.)

£0.40

0.3cupFresh Mint(Finely chopped)

£0.75

1teaspoonCumin Seeds

£0.10

0.3teaspoonSalt(Or to taste)

£0.01

PinchBlack Pepper(Freshly ground, to taste)

£0.02

Total Cost

£1.88

£0.47 per serving

The Method

1
Toast the cumin seeds: Heat a small frying pan over medium heat. Add the cumin seeds and toast for 2-3 minutes, or until fragrant and lightly browned. Be careful not to burn them. Remove from heat and let cool slightly.
2
Prepare the cucumber: Grate the cucumber using a box grater. Gently squeeze out any excess water with your hands or by placing the grated cucumber in a clean kitchen towel and squeezing.
3
Combine ingredients: In a mixing bowl, combine the yogurt, grated cucumber, chopped mint, toasted cumin seeds, salt, and pepper.
4
Mix well and adjust seasoning: Stir until well combined. Taste and adjust seasoning as needed. Add more salt, pepper, or mint to your liking.
5
Chill (optional): For best flavor, chill the raita for at least 30 minutes before serving. This allows the flavors to meld together.

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My Notes

Nutrition Information

Nutrition per serving (75g)

45 kcal / 188 kJ

Carbs

2% of RDA

Fat

3% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

0.5 g

2% of RDA

Sugar

3 g

3% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

For a smoother raita, blend the ingredients briefly with an immersion blender.

A pinch of cayenne pepper can be added for a touch of heat.

This raita pairs well with coconut rice pudding by providing a contrasting coolness and freshness that balances the richness of the dessert. The toasted cumin also complements the spices often found in rice pudding.

If using Greek yogurt, you may need to add a tablespoon or two of water to thin the raita to your desired consistency.

The toasted cumin seeds can be ground using a mortar and pestle or a spice grinder for a more intense flavor.

Cooking Equipment

Small Frying Pan

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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