Sips & Sweets · No onion or garlic
Cucumber Mint Yogurt Dip
Cool, thick yogurt with grated cucumber, fresh mint, roasted cumin and a pinch of black salt. A five-minute side for curries, rice and lentil crepes.
- Prep 10 min
- Cook 2 min
- Total 12 min
- Makes 4 servings
Photo: Cucumber Mint Raita by Divya Kudua, CC BY 2.0, via Wikimedia Commons. Cropped and resized.
Yogurt dip is the cooling counterpart to warm, spiced food on an Indian table. This one is about as simple as it gets: thick yogurt, grated cucumber and plenty of mint, seasoned with freshly roasted cumin and a pinch of black salt. It takes about ten minutes and lifts almost any meal on this site.
The two small details that matter are squeezing the cucumber so the dip does not turn watery, and roasting whole cumin seeds yourself. Freshly ground roasted cumin has a smoky, nutty aroma that pre-ground powder never quite matches.
Yogurt dip is endlessly flexible. Try swapping the cucumber for grated carrot, finely chopped tomato, or a handful of boondi (tiny fried chickpea-flour pearls) soaked briefly in water. A pinch of chaat masala (a tangy spice blend) instead of black salt makes it tangier. Whatever the version, keep the yogurt cold and season it boldly, because it will be eaten next to well-spiced food and needs enough salt and cumin to hold its own.
The recipe
Ingredients
Yogurt dip
Method
- Toast the cumin seeds in a small dry pan over medium heat for 1 to 2 minutes, shaking, until they darken a shade and smell smoky. Cool, then crush to a powder in a mortar or with a rolling pin.
- Grate the cucumber on the large holes of a box grater, skin and all. Put it in a clean towel and squeeze out as much liquid as you can.
- Whisk the yogurt in a bowl until smooth and creamy. If it is very thick, add a tablespoon or two of cold water.
- Stir in the squeezed cucumber, mint, cilantro, most of the roasted cumin, black salt, fine salt and sugar.
- Taste and adjust the salt. Chill for at least 15 minutes so the flavors come together.
- Before serving, sprinkle with the remaining cumin and a pinch of chili powder.
Kitchen notes
- Save the squeezed cucumber juice; it is refreshing over ice with a squeeze of lime.
- Greek yogurt makes a very thick yogurt dip; thin it with 3 to 4 tablespoons water.
- For a plant-based version, use unsweetened coconut or cashew yogurt.
Storing and reheating
Keeps in the fridge for up to 2 days. Stir before serving; a little liquid may separate.
To serve alongside
Pairs with Mung Dal Lentil and rice porridge, Savory Cracked Wheat and Vegetable Pot and Mung Dal Lentil crepes.
A gentle note: this recipe is shared for cooking enjoyment only. It is not medical or dietary advice. If you have allergies or specific dietary needs, check every ingredient label and adapt the recipe to suit you.
