Cucumber and mint yogurt, known in India as kheere ka raita, is a traditional preparation that has become deeply integrated into the cuisine of South Asia. This refreshing dish is commonly used as a side to counteract the intense and spicy flavors of other dishes. In Latin America, although it does not have a specific name, similar recipes are found in various cultures in the form of different types of yogurt and cucumber salads or sauces.
The origin of raita dates back centuries in the Indian subcontinent, where it was valued not only for its taste but also for its digestive and refreshing properties, especially in warm climates. In countries like Mexico or Argentina, similar preparations might be found in cold salads or dips that combine cucumber and fresh herbs, though without the Indian-style yogurt. Regionally, in different Latin American countries, this recipe is adapted with local ingredients but maintains its essence of freshness and lightness.
How to Make Cucumber and Mint Yogurt Kheere Ka Raita
This dish is a perfect combination of creaminess, freshness, and a spicy touch that makes it ideal to accompany both casual and special meals. The mixture of plain yogurt with cucumber and fresh mint provides a refreshing balance, while the toasted cumin seeds and cayenne pepper give a very characteristic aromatic and spicy note.
Ingredients:
Plain Yogurt, Cucumber, Fresh Mint, Toasted Cumin Seeds, Cayenne Pepper, Salt, Black Pepper.
Preparation Steps:
Place the yogurt in a bowl.
Whisk lightly with a fork or whisk until smooth and creamy.
Add all the other ingredients and mix.
Cover and refrigerate until ready to serve.
