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Shredded Cucumbers in Smooth Mint-Flavored Yogurt KHEERA RAI – vegetarian recipe
Stav Kogan

Shredded Cucumbers in Smooth Mint-Flavored Yogurt KHEERA RAITA

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Servings: 4 servings
Calories: 89
Ingredients Method Nutrition

Ingredients
  

  • 2 medium Cucumbers -sized cucumbers (16.0 oz / 454 g)
  • 0.5 tbsp (0.25 oz / 7 g) Salt
  • 1.5 cups (12.7 oz / 360 g) Plain Yogurt plain yogurt (Optionally, use 1.25 cups yogurt and 0.25 cups / 60 ml sour cream)
  • 0.25 tsp (0.04 oz / 1 g) Cayenne Pepper cayenne pepper or paprika
  • 2.0 tbsp (0.1 oz / 3 g) Fresh Mint finely chopped fresh mint
  • 1.0 tsp (0.07 oz / 2 g) Citrus Zest grated lemon or lime zest
  • 2.0 tbsp (1.0 oz / 28 g) Oil avocado oil or sesame oil
  • 1.0 tsp (0.1 oz / 3 g) Mustard Seeds black mustard seeds
  • Garnish: Cucumber flowers and 0.1 tsp (0.01 oz / 0.3 g) paprika
  • Extract Maximum Moisture: Cucumbers hold a tremendous amount of water. Salting and resting them is non-negotiable. If you skip the draining and squeezing step, your Kheera Raita will quickly turn into a watery, separated mess.
  • Optimize for Low-Carb and Keto Diets: If you are strictly monitoring your macros for a ketogenic or low-carb lifestyle, swap the standard plain yogurt for a high-fat, low-sugar Greek yogurt. It enhances the rich, creamy texture while keeping the carb count minimal.
  • Master the Tempering (Chaunk): The hot oil and mustard seed infusion is what gives authentic Kheera Raita its aromatic depth. Ensure the oil is hot enough that the seeds immediately sputter, but pull them off the heat before they burn and turn bitter.
  • Select the Right Cucumbers: Always opt for crisp, seedless varieties like Persian or English cucumbers. Their skin is thin and sweet, meaning you don't even have to peel them if you prefer a vibrant green color throughout your dip.

Method
 

  1. Peel and coarsely shred the 16. 0 oz (454 g) of cucumbers, then place them in a mixing bowl.
  2. Sprinkle the shredded cucumber with 0. 5 tbsp (0. 25 oz / 7 g) salt and toss thoroughly.
  3. Let the cucumbers sit at room temperature for 20 to 30 minutes to draw out excess moisture.
  4. Pour the cucumbers into a fine mesh strainer, firmly press out the accumulated liquid, and then gently pat them dry with paper towels to ensure your final dish isn't watery.
  5. Place the 1. 5 cups (12. 7 oz / 360 g) of plain yogurt, 0. 25 tsp (0. 04 oz / 1 g) cayenne pepper, 1. 0 tsp (0. 07 oz / 2 g) citrus zest, and 2. 0 tbsp (0. 1 oz / 3 g) fresh mint in a 1-quart bowl.
  6. Whisk vigorously with a fork until the mixture is completely smooth and creamy, then stir in the dried shredded cucumbers.
  7. In a small pan, heat the 2. 0 tbsp (1. 0 oz / 28 g) avocado oil over moderate heat.
  8. When the oil is hot but not smoking, carefully add the 1. 0 tsp (0. 1 oz / 3 g) black mustard seeds.
  9. Fry just until the seeds sputter and turn gray (use a spatter screen if necessary to prevent popping). Carefully pour the hot fried seeds and oil directly into the cucumber-yogurt mixture, stirring well to blend all the flavors.
  10. Refrigerate the mixture for 1 to 2 hours, which allows the fresh mint and toasted seasonings to fully release and meld their flavors into the yogurt.
  11. Serve chilled, garnished with beautifully twisted cucumber flowers and a light dusting of paprika.

Nutrition

Calories: 89kcalCarbohydrates: 5.5gProtein: 2.6gFat: 6.6g

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