In a small bowl, mix together the yogurt, cucumber, red onion, green chile, coriander leaves, ground cumin, and salt.
Cover the bowl and refrigerate for 5 to 10 minutes before serving to chill.
How to Make Beetroot Raita
In a small bowl, whisk together the plain yogurt, shredded beet, salt, green chile, red pepper flakes, and water.
Cover loosely and refrigerate for 5 to 10 minutes.
While the beetroot raita is cooling, in a small skillet, over medium heat, add the ghee, mustard seeds, curry leaves, and asafoetida. Stir together for 1 to 2 minutes until the mustard seeds crackle.
Remove the beetroot raita from the refrigerator and stir in the tempering ghee you just made before serving.
How to Make Boondi Raita
In a small bowl, combine the plain yogurt, boondi, salt, black pepper, cumin powder, coriander leaves, and water. Stir to combine well.
Cover loosely and refrigerate for 5 to 10 minutes to chill before serving cold.
Notes
Store raita covered in an airtight container for up to 3 days in the refrigerator.