Raita is a common name of a condiment from the Indian subcontinent, notably in India, Pakistan and Bangladesh, made with dahi (yogurt, often referred to as curd) together with raw or cooked vegetables. The yogurt may be seasoned with coriander, roasted cumin seeds; mint, cayenne pepper, chaat masala and other herbs and spices. It is served chilled and will cool the palate when eating spicy Indian or Pakistani dishes.
490g plain yogurt (2 cups)
1 cucumber, peeled, halved lengthwise, seeds scraped out with a spoon, and grated or finely chopped.
½ cup chopped mint leaves (plus some for garnish, if you like)
1 clove garlic, finely minced
1 tsp cumin seeds, toasted in a dry pan over high heat for a few seconds, until fragrant (if you’re short on time, you can use ½ teaspoon ground cumin)
½ tsp salt
Combine all the ingredients. Cover and refrigerate until needed.