Wash the cucumber and grate it coarsely using a box grater, keeping the skin on for extra crunch.

Gather the grated cucumber in your hands and squeeze firmly over the sink to remove excess liquid, so the raita stays thick.

Dry roast the cumin seeds in a small pan over low heat, shaking often, until they turn a shade darker and smell fragrant.

Let the roasted cumin seeds cool slightly, then crush them coarsely using a mortar and pestle or the back of a spoon.

In a mixing bowl, whisk the yogurt until smooth and lump-free.

Fold the squeezed cucumber, crushed cumin, chopped green chili, black salt, and salt into the whisked yogurt until evenly combined.

Cover the bowl and refrigerate the raita for 10 minutes so the flavors combine and it turns properly cold.

Top the chilled raita with chopped coriander leaves and a light dusting of red chili powder just before serving.