Cumin Raita
5m prep 5m cook 40m ready
A quick and flavorful yogurt side dish with toasted cumin seeds, ground coriander, and fresh cilantro. Perfect for vegetable curries and rotis.
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Ingredients
- 14.8 ml cumin seeds
- 450 g plain yogurt
- 2.46 ml ground coriander
- 0.5 lime juice of
- 1 bunch fresh coriander/cilantro roughly chopped
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 3 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 693 mg
- Iron: 10.2 mg
- Magnesium: 110 mg
- Phosphorus: 507 mg
- Potassium: 996 mg
- Zinc: 3.4 mg
Let's Cook
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Step 1.
In a small non-stick frying pan over medium heat, toast the cumin seeds, shaking the pan occasionally, until they begin to pop and release a fragrant aroma, about 1–2 minutes.
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Step 2.
Transfer the toasted cumin seeds to a bowl. Add the plain yogurt, ground coriander, lime juice, and roughly chopped fresh coriander. Stir well until all ingredients are evenly combined.
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Step 3.
Cover and refrigerate the raita for at least 30 minutes before serving to allow flavors to meld. Store in an airtight container in the refrigerator for up to 3 days.
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