Dairy Free Raita

Total time25 min

Prep time10 min

Cook time0 min

This cool, spiced dip gets its base from a smooth, whisked yogurt that's folded with well-drained grated cucumber for crunch without excess water. Fresh mint and cilantro add a bright, herbal lift, while ground cumin, coriander, and a touch of chili powder bring warmth and depth. A quick tempering of cumin seeds in hot oil, poured over the top, adds that unmistakable toasty aroma that makes homemade raita so much better than anything from a jar. It's a five-minute mix-and-chill situation — stir everything together, let it sit so the flavors meld, and you've got a creamy, cooling side ready for spiced dishes, grilled skewers, or rice. This version is a solid pick for a dairy free table, and the pinch of chili powder on top makes for a pretty finish worth the extra thirty seconds.

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Ingredients

4 servings

1 cup plain whole-milk yogurt
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Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
½ medium cucumber, peeled, seeded, and grated or finely diced
2 tbsp fresh mint leaves, finely chopped
1 tbsp fresh cilantro, finely chopped (optional)
½ tsp ground cumin
¼ tsp ground coriander
¼ tsp chili powder
¼ tsp salt, or to taste
½ tsp cumin seeds
1 tsp neutral oil (such as canola oil or sunflower oil)

For serving

pinch of chili powder, for garnish (optional)

Instructions

1
Place the grated or finely diced cucumber in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much liquid as possible, until the cucumber feels dry to the touch.
2
Heat the neutral oil in a small skillet over medium heat. Add the cumin seeds and cook, swirling the pan, until they darken one shade and smell fragrant, about 30–45 seconds. Watch closely, as they can burn quickly. Remove from the heat and let cool for 1–2 minutes.

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