Mint Raita for Grilled Meats

D'Artagnan chef bio | Yield: Makes 1 1/2 cups
This simple yogurt sauce is a cooling accompaniment to grilled meats and biryani.
Cucumber Mint Raita Sauce Recipe | D'Artagnan


  • ½ large unpeeled English cucumber, halved, seeded, coarsely grated
  • 1 cup plain whole-milk yogurt
  • ¼ cup chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • Salt, to taste


  1. Wrap the cucumber in a tea towel and squeeze out excess water. Add cucumber to a bowl with yogurt, mint, cilantro, cumin, cayenne, and about ½ teaspoon of salt; mix well. Cover and refrigerate at least 2 hours. Taste for seasoning before serving, add salt or cayenne, if desired.