Raita is often served alongside Indian, Pakistani or Bangladeshi dishes as a cooling condiment.


3/4 tsp Kosher Salt
3 Tbsp Freeze Dried Shallot
1 Cup grated English or Persian Cucumber
zest of 1 lemon
2 Cups plain whole milk yogurt
2 tsp Eureka Lemon Olive Oil
2 Tbsp mint, finely sliced
2 Tbsp cilantro, finely sliced
3/8 tsp Anise Seed
3/8 tsp Coriander Seed
1/4 tsp Cumin Seed
3/8 tsp Cayenne, Ground
1 ounce sun-dried yogurt curd
Fresh green chile for garnish


Place the salt in a bowl and add the minced shallot. Grate the cucumber on the finest blade of a grater, food processor, or microplane, and add to the salt and shallots. Let mixture sit for 10 minutes. (The shallot and cucumber mixture will give off water. Remove excess water for a thicker salsa and less harsh shallot taste.)

Add the lemon, lemon juice, yogurt, lemon olive oil, mint and cilantro. Grind all the seeds in a spice mill or mortar.

In a saute pan on low heat, toast the anise, coriander, cumin and cayenne; while still warm, add the toasted spices to the yogurt. Stir to combine.

Seed the chiles and cut in thin strips. Top the salsa with the chile strips.

Makes roughly 3 cups