Cucumber Raita with Mint and Coriander
Lalkila Kitchen · Vegetarian · Side dishes · Everyday cooking
The herbs are blended into the yoghurt before cucumber is folded through. Keep the cucumber separate if preparing the components ahead, then combine shortly before serving. Its fresh texture offers a change from another cooked accompaniment.
Ingredients
- 500 g plain Greek yoghurt
- 20 g mint leaves
- 30 g coriander leaves and tender stalks
- 1 cucumber
- Salt to taste
Method
- Blend yoghurt, mint and coriander until the herbs are finely distributed. Season lightly.
- Halve cucumber lengthways, scoop out the watery seed centre and slice thinly.
- Fold cucumber into the herby yoghurt just before serving. Keep chilled until needed.
Cooking notes
Contains milk. Wash the herbs and cucumber and use clean utensils; this dish has no final heating step. For a thinner texture, loosen with a small amount of cold drinking water rather than adding more cucumber liquid. Keep leftovers promptly refrigerated.
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Source and adaptation
Adapted in original wording from Sara Buenfeld's “Chunky cucumber raita,” Good Food Middle East. Original recipe.
Keeps the cucumber separate until serving and makes salt adjustable.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.