Indian Cucumber Salad

This is a quick raita, the cool yogurt and cucumber side dish that shows up alongside nearly every Indian meal for a reason. When you’re eating spicy food, dairy is what actually calms the heat. Water spreads it around. Yogurt absorbs it. That’s why raita exists, and this one is as straightforward as it gets.

Seeding the cucumber before slicing is a small step that makes a real difference. The seeds hold most of the water, and if you leave them in, the yogurt thins out within minutes as they release liquid. Halve the cucumber lengthwise, scrape the seeds out with a spoon, and then slice thin.

Ground cumin and dried mint do all the seasoning work. The cumin adds an earthy warmth, and the mint brings a cool, almost menthol note that amplifies the refreshing quality of the cold yogurt and cucumber. A squeeze of fresh lemon juice ties it all together with brightness.

Kitchen Tips

• Serve this cold and make it just before eating. It gets watery if it sits too long.
• Use low-fat or whole yogurt, but not nonfat. Nonfat yogurt is too thin and lacks the creaminess that makes raita satisfying.
• Slice the cucumbers as thin as you can. Thick slices don’t pick up enough of the seasoned yogurt.

Variations

• Use fresh mint instead of dried when available. Tear it by hand rather than chopping for a more fragrant finish.
• Add diced tomato and a pinch of chaat masala for a more complex, street-food-style raita.
• Stir in a handful of grated carrot or diced red onion for extra crunch and color.