Cucumber Raita

Ingredients:

• 1 cup (240ml) plain yogurt
• 1 medium cucumber (about 200g), grated
• 1/2 teaspoon (3g) ground cumin
• 1/4 teaspoon (1g) black salt (kala namak), optional
• 1/2 teaspoon (3g) regular salt, or to taste
• 1/4 teaspoon (1g) red chili powder, optional
• 1 tablespoon (4g) fresh coriander leaves, chopped
• 1 tablespoon (4g) fresh mint leaves, chopped
• 1 tablespoon (15ml) lemon juice
• 2 tablespoons (30g) roasted peanuts, crushed (optional)

Instructions:

1. Place the plain yogurt in a mixing bowl. Whisk it until smooth and slightly airy.
2. Peel the cucumber and grate it using the large holes of a box grater. Squeeze out the excess water from the grated cucumber using your hands and add it to the yogurt.
3. Add ground cumin, black salt, regular salt, and red chili powder to the bowl. Mix everything well until the spices are evenly distributed.
4. Add the chopped coriander and mint leaves to the mixture and stir to combine.
5. Pour in the lemon juice and mix thoroughly to blend all the flavors together.
6. If using, fold in the crushed roasted peanuts for an extra crunch and nutty flavor.
7. Taste the raita and adjust salt or lemon juice according to your preference.
8. Transfer the cucumber raita to a serving dish and garnish with additional mint and coriander leaves if desired.
9. Chill the raita in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
10. Serve the cucumber raita as a side dish with biryani, pulao, or any Indian meal.

Notes:

For a thicker raita, you can use Greek yogurt or hang plain yogurt in a muslin cloth for 30 minutes to remove excess whey. Adjust the spices according to your taste preference. This raita is best served chilled and can be stored in an airtight container in the refrigerator for up to 2 days. Avoid storing for longer as the cucumber may release water over time.