Cucumber-yogurt Raita

A wonderful cooling sauce, perfect with a spicy Hyderabadi Biryani.

Course Side Dish
Cuisine Indian


  • 1 large unpeeled seedless cucumber, coarsely grated
  • 1 cup plain greek yogurt
  • 1/4 cup packed chopped fresh mint
  • 1 tsp ground cumin
  • pinch cayenne pepper


  1. Wrap cucumber in a kitchen towel and squeeze dry. Add yogurt, mint, cumin and a pinch of cayenne pepper into a small food processor. Add cucumber and blend until smooth. Season to taste with salt and pepper. Cover and refrigerate at least two hours for the flavours to meld—or overnight. Serve chilled.