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Cucumber Raita with Black Mustard and Cilantro

Cumin Powder, Kashmiri Chili Powder -

Cucumber Raita with Black Mustard and Cilantro

Prep Time: 5 minutes

Cook Time: 30 minutes

Note: All ingredients in blue is available at


 Ingredients Quantity
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
Persian cucumbers 3


  1. 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.
  2. Heat oil and mustard seeds in a small skillet over medium until seeds begin to pop, about 1 minute. Let cool.
  3. 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.
  4. To serve, drizzle raita with mustard oil, sprinkle with chili powder and reserved cumin, and top with cilantro sprigs.