Mamta's Kitchen

Cucumber, Carrot, Mint and Cress Raita

Kheera, Gajar aur Pudina Raita

Mamta Gupta

This is an easy, refreshing summer raita, using fresh summer ingredient. Serves 4-6


  • 2 cups, thick Greek type or other full cream yoghurt (or Sour cream)

  • 2 cups finely chopped cucumber

  • 1 medium carrots, peeled and grated or finely chopped

  • A handful of fresh mint leaves, finely chopped

  • 1-2 green chillies, finely chopped (optional, but they are nice)

  • Salt to taste

  • 1/2 tsp. coarsely ground roast cumin seeds (or freshly ground black pepper)

  • 1 tbsp. cress or mustard leaves* for garnish

  • Optional garnish; a sprig of mint leaves


  1. To make, Beat yoghurt lightly with salt and cumin powder.

  2. Add and fold in all other ingredients together in a large bowl.

  3. Transfer to a serving bowl.

  4. Garnish with a sprinkle of cress leaves or a sprig of mint.

  5. Serve chilled.

  6. Also see Raita Selection.


  • * To grow Rai or black mustard seeds, place a folded kitchen towel at the base of a small pot. I re-use the commercial pots in which cress type herbs are sold. Sprinkle water to sature is fully. Sprinkle seeds evenly and thickly on top. Keep in a shaded area of your kitchen until germination. The move to a window sill. Keep watered. Cut leaves with stalks when 3-4 inches tall.

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:13894]

Content copyright ©2001-2021 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2021 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Digital Ocean
All comments and queries to [email protected]