Cucumber Raita with Black Mustard and Cilantro
Prep Time: 5 minutes
Cook Time: 30 minutes
Note: All ingredients in blue is available at alcoeats.com
|ALCO Cumin Powder||1 tsp|
|ALCO Kashmiri Chili Powder||For serving|
|Kosher salt||As needed|
|Black or brown mustard seeds||2 tsp|
|Sunflower or other neutral oil||1 tsp|
|Plain whole-milk Greek yogurt||1 cup|
|Fresh lemon juice||1 tbsp.|
|Garlic clove (finely grated)||1 - 3|
|Finely chopped cilantro (plus sprigs for serving)||1/3 cup|
- Toast 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. Let cool.
- 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 ⅓ cup cilantro; season with salt.
- To serve, drizzle raita with mustard oil, sprinkle with chili powder and reserved cumin, and top with cilantro sprigs.