Sharing Stories in Bits & Bites

Too Cool Raita

I sincerely appreciate the generous willingness of my interviewees to share recipes! Sometimes, it is a difficult thing to do…not because people aren’t willing to let go of a “secret recipe” but many know that they have access to certain ingredients or appliances, that most home-cooks,  do not! For instance, with Amrikko’s it would have been fabulous to get their delectable naan bread recipe. However,  the last time I looked I didn’t have a huge clay tandoor oven at home! This enticing raita recipe, is much more layered in flavour than the one I posted in the past. This is a condiment to cool the palate, a lovely complement to spicier Indian foods. Always a favourite with my kids, they gave twelve thumbs up to this one! With my limited cooking experience, I admit I experienced a special thrill from heating up those aromatic little cumin seeds, felt like a real foodie ;). Besides, I am always looking for an excuse to use my mortar and pestle. If you don’t have one…it is time, my friends, it is time.


This yields over 5 cups, which is a lot for a family dinner, it can be reduced, but if you like it…it keeps well in the fridge for at least a week.

  • ¾ cup English cucumber
  • ¼ cup carrot
  • 4 cups plain yogurt
  • ½ cup Buttermilk
  • 1 ½ tsp cumin seeds
  • 1 tsp garam masala
  • cilantro, green onions, red onions or mint for garnish


  1.  In a dry frying pan toss cumin seeds over a med heat until they change colour. 5-10 minutes. Let cool
  2. When cool crush with a pestle and mortar or rolling pin.
  3. Coarsely grate cucumber, skin on. Rinse in water, drain and squeeze out any excess water.
  4. Peel then shred carrot. Rinse in water, drain and squeeze out any excess water.
  5. In a mixing bowl whisk together yogurt & buttermilk. Stir in Garam masala, crushed cumin seeds.
  6. Fold in cucumber and carrot, then salt and pepper to taste.
  7. Cover and chill for at least an hour and serve with naan.

Notes from Mulu & Yaspal : This is a recipe you can play with. Garnish with cilantro, green onions, red onions or mint. Make it thicker or thinner the way you like it.

“In my travels, I also noticed that kids in Thailand like spicy food and kids in India liked curry.

I’m hoping to introduce my son to lots of veggies and spices when he’s young!”

~Curtis Stone

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