Cucumber Raita with Black Mustard and Cilantro
Cucumber Raita with Black Mustard and Cilantro is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToast 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.
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 yogurt, lemon juice, garlic, and 1/3 cup cilantro; season with salt.
To serve, drizzle raita with mustard oil, sprinkle with chili powder and reserved cumin, and top with cilantro sprigs.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.