How to Make Raitha
To make cucumber raitha, start by chopping some cilantro and cucumber, scooping out the cucumber seeds as you go. Then, put the chopped cilantro and cucumber in a serving bowl and add plain yogurt, chopped green onions, ground coriander, and ground cumin. Finally, stir everything together and serve immediately with dishes like curry or biryani.
Chop the cucumber and cilantro. Use a chef's knife to cut an English cucumber in half lengthwise and then scoop out the seeds with a spoon. Chop the cucumber into pieces that are no larger than ⁄ 2 inch (1.3 cm) in size. You need 1/2 cup (75 g) of chopped cucumber. Then chop the fresh cilantro in order to get 2 tablespoons (2 g). Discard the seeds from the cucumber. Combine the cucumber, cilantro, yogurt, onions, and spices. Put the chopped cucumber into a serving bowl with the cilantro. Stir in 1/2 cup (122 g) of plain yogurt (curd), 2 teaspoons (4 g) of chopped green onions, 1/4 teaspoon (0.5 g) of ground coriander, and 1/4 teaspoon (0.5 g) of ground cumin. Serve the raita immediately. Raita is a great accompaniment to spicy curry and biryani. If you have leftover raita, cover it and refrigerate it. Use the raita within 2 to 3 days since it will become watery the longer it's stored. Whisk the yogurt in a serving bowl. Put 2 cups (490 g) of plain yogurt (curd) into a medium-sized serving bowl. Then use a fork or whisk to beat the yogurt until there aren't any lumps. Stir in cilantro, ginger, mint, onion, cumin, and salt. Add 1 tablespoon (1 g) of fresh chopped cilantro , 1 teaspoon (2 g) of freshly grated ginger , 1 teaspoon (2 g) of chopped mint leaves, 1/4 cup (40 g) of finely chopped onion , and 1/4 teaspoon (0.5 g) of ground cumin. Stir until the spices are combined. Stir in boondi and honey. Add 1/4 cup (80 g) of boondi and 1/2 teaspoon (3.5 g) of honey to the raita in the serving bowl. Stir until they're incorporated and taste the raita. Add more honey if you want sweeter raita. If you prefer soft boondi, soak the boondi in water for 10 minutes. Then drain and squeeze the boondi before stirring it into the raita. You can serve the boondi raita at this point or make a tadka to pour over it. Heat cumin seeds and chili powder in oil for 10 seconds. If you'd like to make the tadka for the raita, pour 1 teaspoon (4.9 ml) of vegetable oil into a skillet and turn the heat to medium-high. Once the oil shimmers, add 1 teaspoon (2 g) of cumin seeds and 1/2 teaspoon (1 g) of red chili powder. Slowly swirl the spices in the oil for 10 seconds. Ensure that you don't cook the spices in the oil for more than 10 seconds or they'll begin to burn. Pour the tadka over the raita and serve it immediately. Turn off the burner and carefully pour the tadka over the raita in the serving bowl. Stir it a little so it's slightly swirled into the yogurt. Serve the raita with roti, biryani, or paratha. Avoid storing leftovers since the boondi will become soggy and the tadka will separate from the raita. Beat the yogurt until it's smooth. Put 1 cup (245 g) of plain yogurt (curd) into a medium serving bowl. Use a whisk or fork to beat the yogurt and set it aside while you prepare the tomatoes. Dice 2 tomatoes. Cut the tomatoes in half and use a spoon to scoop out the seeds. Then cut the tomatoes into ⁄ 2 inch (1.3 cm) pieces and put them in the bowl with the yogurt. Discard the tomato seeds since these would make the raita watery. Chop the cilantro and green chili. Put a little fresh cilantro on your cutting board and finely chop enough to measure 2 tablespoons (2 g). Transfer the cilantro to the bowl with the yogurt and tomatoes. Then cut a green chili in half and discard any seeds. Finely chop the green chili and add it to the bowl. Mix the yogurt, tomatoes, cilantro, chili, and spices. Add 1/2 teaspoon (1 g) of cumin and 1/4 teaspoon (0.5 g) of black pepper. Then stir the ingredients until the spices are combined. Taste the raita and add as much salt as you like. Serve the tomato raita. This raita is great along with vegetarian biryani or pulao. To store leftover tomato raita, cover it and refrigerate it for up to 2 days. 
Chop the cucumber and cilantro. Combine the cucumber, cilantro, yogurt, onions, and spices. Serve the raita immediately. Whisk the yogurt in a serving bowl. Stir in cilantro, ginger, mint, onion, cumin, and salt. Stir in boondi and honey. Heat cumin seeds and chili powder in oil for 10 seconds. Pour the tadka over the raita and serve it immediately. Beat the yogurt until it's smooth. Dice 2 tomatoes. Chop the cilantro and green chili. Mix the yogurt, tomatoes, cilantro, chili, and spices. Serve the tomato raita. 