Cucumber Mint Raita
Cool, creamy yoghurt with crisp cucumber, fresh mint and a gentle toasted cumin aroma.
- Total
- 15 min
- Serves
- 4
- Level
- Easy
By Priya @tadka.tales · Cookt Kitchen · 21 October 2026
Ingredients
Quantities for 4. Tick things off as you go.
Method
Prepare cucumber
No heat, 5 minutes. Coarsely grate the cucumber, then squeeze it firmly over the sink to remove excess liquid.
Toast cumin
Medium heat, 1 to 2 minutes. Toast the cumin seeds in a dry frying pan, shaking often, until fragrant and just a shade darker. Cool before using.
Chop herbs
No heat, 2 minutes. Finely chop the mint and coriander.
Mix raita
No heat, 2 minutes. Stir the yoghurt with the cucumber, herbs, ground cumin, salt and pepper until evenly combined. Fold in the cooled toasted seeds.
Chill and serve
No heat, 4 minutes. Chill briefly if you like, then taste and adjust the salt. Serve when cool and creamy, with no pool of liquid on the surface.
Tips
- Squeeze the grated cucumber firmly to remove as much liquid as possible.
- Shake the pan often while toasting the cumin seeds and remove them as soon as they are fragrant and just a shade darker.
- Let the seeds cool before adding them to the yoghurt.
Swaps
- Use Greek yoghurt for a thicker raita.
- Replace the fresh coriander with extra mint if preferred.
Storing
Cover and refrigerate leftovers, then stir before serving.
Nutrition per serving
66 kcal · protein 4 g · carbs 6 g · fat 3 g · fibre 1 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. The recipe as written contains milk. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
