Cucumber Raita with Black Mustard and Coriander

Ingredients for Cucumber Raita with Black Mustard and Coriander

• 1/2 teaspoons cumin seeds

• 1 tablespoon sunflower or other neutral oil

• 1 teaspoon black or brown mustard seeds

• 3 Persian cucumbers

• 725ml plain whole-milk Greek yoghurt

• 1 tablespoon fresh lemon juice

• 1 garlic clove, finely grated

• 1/3 cup finely chopped coriander, plus sprigs for serving

• Kosher salt

• 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.