Vegan Raita

Total time25 min

Prep time10 min

Cook time0 min

Cool, crisp, and cooling in every bite, this raita leans on well-drained grated cucumber for crunch and fresh mint and cilantro for brightness. A quick tempering of cumin seeds in hot oil, poured right over the base, gives it that toasty, fragrant depth that makes homemade raita so much better than anything from a jar. Ground cumin, coriander, and chili powder round out the spicing without overwhelming the cool, herby freshness. A short chill in the fridge lets all those flavors settle in before you dust it with a pinch of chili powder and serve. It's the kind of easy, cooling side that balances out spicy curries, rice, or flatbreads, and it fits neatly into a vegan spread. Simple pantry spices and a bit of patience while draining the cucumber are really all this one asks of you.

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Ingredients

4 servings

1 cup plain whole-milk yogurt
Forager Project Organic Unsweetened Plain Cashew & Coconut Yogurt Alternative - 24 Oz Cocojune Pure Coconut Organic Cultured Coconut Yogurt Open Nature Smooth & Creamy Dairy-Free Plain Coconut Yogurt Alternative Kite Hill Greek Style Plain Unsweetened Plant-Based Yogurt So Delicious Dairy Free Plain Coconut Milk Yogurt Cup - 5.3 Oz
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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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