Cucumber salad with yogurt (Raita)

Cucumber and yogurt salad is a refreshing and light starter, popular in many South Asian and Middle Eastern countries, where it varies slightly according to culinary traditions. Perfect as a side dish to a spicy meal, this salad offers instant freshness thanks to the combination of crisp cucumbers and creamy yogurt, enhanced with aromatic spices. Easy to prepare, it's not only delicious but also naturally gluten-free.

Preparation time: 5 minutes

Total time 5 minutes

Difficulty: Beginner

Servings: 4

Ingredients

1 large cucumber
1 plain yogurt (gluten-free)
1 tsp of cumin (caraway)
1/2 tsp finely chopped green chili (optional)
1 tablespoon of chopped fresh mint leaves
1 tsp chopped fresh coriander
Salt (adjust to taste)
1/2 lime juice

Preparation

1
Preparing the cucumbers: Peel the cucumbers, then slice them thinly or dice them according to your preference. Place them in a colander, sprinkle them lightly with salt, and let them sit for 10 minutes. This allows excess water to drain.
2
To prepare the spiced yogurt: In a bowl, whisk the yogurt until smooth. Add the toasted cumin seeds, green chili (if using), mint leaves, coriander, and salt. Mix well.
3
Assembly: Gently pat the cucumbers dry with paper towels. Add them to the yogurt mixture and gently stir until the cucumbers are well coated in the spiced yogurt.
4
Finishing: Pour the lime juice over the salad and toss one last time. Taste and adjust the seasoning if necessary.
5
Serving suggestion: Serve immediately or refrigerate for 15-20 minutes for an even more refreshing salad. Garnish with a few extra mint leaves.
6
This salad pairs perfectly with spicy dishes such as kebabs or Pakistani curries.

Keywords: cucumber salad with yogurt, Pakistani recipe, gluten-free recipe