Cucumber Raita
Make cucumber raita at home with measured ingredients and clear, individual cooking steps. An original BestFoodBook home-kitchen adaptation inspired by India's cuisine.
Method
- 01
Step 1
Halve cucumber and scrape out watery seeds if large.
- 02
Step 2
Grate coarsely, wrap in a clean cloth and squeeze lightly to remove excess water.
- 03
Step 3
Whisk yogurt until smooth.
- 04
Step 4
Fold in cucumber, cumin, salt, mint and coriander.
- 05
Step 5
Sprinkle with chilli powder and refrigerate until serving. Keep chilled and use within 24 hours.
Nutrition
Estimated per 1 of 4 servings from USDA SR Legacy (2018) ingredient values, not laboratory-tested. Yogurt assumed plain whole-milk; cucumber is 250 g with peel; herb, cumin and pinch masses are explicit assumptions. Count/spoon masses are assumptions; no cooking-yield or nutrient-retention factors. Full ingredient IDs and grams are in recipe-nutrition-mappings.json.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested