Recetas
Recetas vegetarianas
Cucumber Raita with Black Mustard and Coriander

Cucumber Raita with Black Mustard and Coriander

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant cucumber raita is a staple vegetarian side dish that brings a refreshing contrast to spicy curries and grilled meats. Unlike basic yoghurt dips, this version uses toasted cumin and tempered black mustard seeds to create a sophisticated depth of flavour. The combination of cooling Greek yoghurt and crisp cucumber makes it an essential accompaniment for any Indian-inspired feast, providing a creamy texture that balances heat beautifully.

Preparing this homemade condiment is incredibly simple and takes just a few minutes of active cooking. By squeezing the excess moisture from the cucumbers, you ensure the raita remains thick and luxurious rather than watery. Serve it chilled in a decorative bowl, finished with a dusting of Kashmiri chilli powder and fresh coriander sprigs for a colourful, healthy addition to your table.

Ingredients for Cucumber Raita with Black Mustard and Coriander

1/2 cucharaditas de semillas de comino
1 tablespoon sunflower or other neutral oil
1 teaspoon black or brown mustard seeds
3 Persian cucumbers
725ml plain whole-milk Greek yoghurt
1 cucharada de jugo de limón fresco
1 diente de ajo, finamente rallado
1/3 cup finely chopped coriander, plus sprigs for serving
Sal kosher
Kashmiri chilli powder or paprika (for serving)

How to make Cucumber Raita with Black Mustard and Coriander

Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Coarsely grind in a spice mill or coarsely chop with a chef’s knife; set aside for serving.

Heat oil and mustard seeds in a small skillet over medium until seeds begin to pop, about 1 minute. Let cool.

Grate cucumbers on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yoghurt, lemon juice, garlic, and 1/3 cup coriander; season with salt.

To serve, drizzle raita with mustard oil, sprinkle with chilli powder and reserved cumin, and top with coriander sprigs.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.