Préparation

• Whisk the yogurt in a bowl until smooth, then set aside.
  230 g plain yogurt
  
• Wash and grate the cucumbers, squeeze out the excess water, then fold them into the yogurt.
  2 cucumbers
  
• Add the salt, black salt, ground cumin, and ground white pepper to the yogurt, then mix well.
  salt (to taste), 0.25 teaspoon black salt, 0.25 teaspoon ground cumin, 0.25 teaspoon white pepper (ground)
  
• Lightly crush the mustard seeds, then stir them into the yogurt.
  1 teaspoon yellow mustard seeds (lightly crushed)
  
• Stir well, then transfer the cucumber raita to a serving bowl.
  
• Heat the mustard oil, let it cool, then drizzle 1 teaspoon over the top.
  1 teaspoon mustard oil (heated, then cooled)
  
• Serve with naan.
  naan (for serving)