Grated cucumber combined with creamy yogurt, cilantro, and tempered with curry leaves is what this delicious, cooling Indian raita is made of. This cooling yogurt dip is a perfect way to wrap up a spicy Indian meal.
Whisk yogurt, salt, black salt, sugar, cumin powder, and salt together.
Add cucumber, chopped cilantro, green chilies and blend it in.
In a small pan kept over medium heat, add oil. When the oil is hot, add mustard and cumin seeds. When they start to splutter, add curry leaves. Let it fry for about 10 seconds. Remove from heat and add the tempering to the raita.
For best results use fresh yogurt as they tend to be less sour.
Use thick yogurt - strain the yogurt if needed. This allows you to skip the step of straining the yogurt.
Black salt has an umami taste that just livens up this dish. If you don't have it replace it with regular salt.
Using sugar - A tiny bit of sugar complements the tanginess of the black salt really well. Feel free to skip it, if you prefer your raita to be more savory than have a hint of sweetness.
Using roasted jeera powder - Those who use roasted cumin powder, swear by it. A tiny bit goes a long way and boosts the flavor in any dish. This is an optional ingredient and you can use regular cumin powder if you don’t have any.