It was a hot afternoon. We just got home from a long, unwanted walk in the heat. Exhausted. Dehydrated. I was definitely not in the mood for any complicated, time consuming cooking. Yes, there are many such days. I made a Vegetable Pulao. I needed to make something that would go with it.
On my mind was something cool, refreshing and lightly spiced up. My usual go-to would have been a Raita. For those who are not familiar with Indian food, Raita is a yogurt based side dish usually mixed with cucumbers, tomatoes, onions or any other vegetable individually or in various combinations. They are spiced up with something as basic as salt, black salt, roasted cumin powder and chilli powder.
I started out to make a Raita. But, it was one of those days where my heart guides and my hands listen.
I peeled the cucumbers. Removed the seeds. I started chopping them but I knew I was looking for something else. Not Raita again!
I looked up the fridge for some inspiration. I gazed at the vegetables almost endlessly. I often do that when I need to make something I haven’t had before. And there it was. The magic of mint was about to happen. Soon, I had a bunch of fresh mint leaves plucked, stalks removed, washed and ready to be used.
I wanted to add some spices. But I couldn’t add chillies yet or little V couldn’t have it. So, it had to be something else. It had to be Garlic. I LOVE Garlic.
There it was, a beautiful, refreshing drink with yogurt, cucumber, mint and a touch of garlic. Refreshing. Chilled. Perfect to beat the heat.
Click here for the printed recipe.
This is how I did it:
Peel cucumber. Remove seeds from the core. Roughly chop it.
Pluck leaves of mint. Smash a clove of garlic. Use up to ½ the clove or adjust as per your taste. Remember, a touch of raw garlic goes a long way.
In a blender, add the cucumber, mint, garlic, 3-4 cubes of ice cubes and a spoon full of yogurt. Blend until smooth.
Now take this blended mix in a bowl. Add the remaining yogurt, roasted cumin powder, black salt and a bit of regular salt to taste. Using a whisk until you get a smooth mixture.
Taste and add milk (up to half a cup).
Give it a good whisk again and chill for half an hour or more before serving.
Garnish with a pinch of cumin powder and a couple of mint leaves.
15 thoughts on “Chilled Cucumber, Mint and Yogurt drink”
Looks so pretty and refreshing! I bet it’s delicious!
Can you please put a book together. You ooze with talent!!!!
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Thank you :-))
that is the cutest comment ever ( Vishwajeet’s) 🙂
The photos are awesome! the drink looks refreshing. Though I might skip the garlic if I make this.
Beautiful! I can’t wait to have this with my next curry.
a really cooling and refreshing drink.
bonne recette ! très rafraichissante ! bravo
That looks delicious! Thanks for sharing x
Ooo looks so refreshing and smooth!
Yogurt drink is the best way to chill and I like the addition of cucumber in yours!
Wow different preparation. I like this will try soon….TC
I just recently came up with the same recipe but instead of garlic I add a super mini Thai chili and a drizzle of oregano. I also add more cucumbers and mint than used in this recipe. Love it.
So nice recipe , GREAT.