Cucumber Raita With Black Mustard and Cilantro

Cucumber raita is a classic Indian side dish that is both delicious and refreshing. Made with new cucumbers, creamy yogurt, and a mix of flavors, it is the ideal supplement to any fiery Indian meal. This variant of the dish, which is flavored with black mustard seeds and new cilantro, is especially flavorful and makes for a delicious and remarkable bend on the traditional recipe.

Cucumber Raita With Black Mustard and Cilantro Fixings:

2 medium cucumbers, stripped, cultivated and diced
2 cups plain yogurt
1 teaspoon black mustard seeds
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons new cilantro, hacked
1 tablespoon olive oil


  • Start by stripping and dicing the cucumbers into small, scaled down pieces.
  • In a large bowl, whisk together the yogurt, black mustard seeds, salt, and black pepper until very much consolidated.
  • Add the diced cucumbers to the bowl with the yogurt blend and mix to consolidate.
  • Then, heat the olive oil in a small saucepan over medium heat. Add the black mustard seeds to the pan and cook until they start to pop, about 1-2 minutes. Eliminate the pan from the heat and let the mustard seeds cool.
  • When the mustard seeds have cooled, add them to the bowl with the cucumber and yogurt blend. Mix well to join.
  • Lastly, add the slashed cilantro to the bowl and mix again to circulate the spices equitably.
  • Serve the cucumber raita chilled, either as a side dish or as a plunge for pita bread or naan.


This form of cucumber raita is a delicious contort on the classic dish, and the addition of black mustard seeds and new cilantro gives it an intense, flavorful taste that makes certain to be a hit with your visitors. Whether you are serving it as a side dish or as a plunge, this cucumber raita makes certain to be a group pleaser and will add a dash of newness and flavor to any meal.

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