Ingredients
- 2 cups plain whole milk yogurt
- 1 medium cucumber, peeled
- 1/2 tsp kosher salt
- 1/2 tsp ground cumin
- 1 to 2 Tbsp cilantro
- 1 to 2 Tbsp mint
- 1 small green chili, optional
- 1/4 tsp black pepper
- 1 to 2 Tbsp cold water or milk
Raita
Cooling yogurt condiment with cucumber, cumin, mint, cilantro, and optional green chili.
Yield: about 2 cups
Style: yogurt-based side
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready
Prep / Cook Method
- Prep cucumber and squeeze out excess water if grated.
- Whisk yogurt until smooth.
- Mix in cucumber, salt, cumin, cilantro, mint, chili, and pepper.
- Adjust with a little cold water or milk if needed.
- Chill 10 to 15 minutes before serving.
Finish + Service
- Dust with extra toasted cumin.
- Add optional pinch of chili powder or paprika.
- Serve chilled.
Holding / Reheat / Catering Notes
- Keep cold under proper refrigeration until service.
- Dress or garnish as close to service as practical.
- Label allergens and acidic/spicy components clearly.
- For off-site catering, pack garnish/sauce components separately when quality improves service.
Scaling Notes
- Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
- For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
- Record final batch yield after production so the recipe can be tightened on the next cleanup pass.