1.5cupsplain yogurtI used whole milk plain yogurt, 360 grams
1/4teaspoon kala namak
1/8teaspoonsaltor to taste
Before, you start peel the cucumber and grate it using a grater.To a bowl add plain milk yogurt and whish it until smooth. To that now add, chaat masala, kala namak, cumin powder and salt. Mix until spices are well combined with the yogurt.
Then add the grated cucumber to the yogurt and mix.
Stir in the chopped mint leaves and mix.
Garnish with mint and serve cucumber raita as a side with any Indian meal or with biryanis and pulao. You may sprinkle some cumin powder on top before serving. I also sprinkle some kashmiri red chili powder for presentation.
I have not added any water to this raita since cucumber release a lot of water so it thins the raita out. But if you prefer a very thin consistency of raita, then you can add some water.
You can also add little sugar if the yogurt is sour, this helps balance the flavors.
To make this vegan, use non-dairy yogurt. My recommendation is plain almond milk yogurt.