Cucumber raita
Cool, creamy yogurt with grated cucumber, fresh mint and toasted cumin, the classic partner for spicy curries, biryani and kebabs.
Method
- 1
Toast the cumin seeds in a dry pan over medium heat, shaking, until a shade darker and fragrant.
- 2
Tip them into a mortar and grind to a coarse powder.
- 3
Grate the cucumber coarsely, skin and all. If the seeds are very watery, scoop them out first.
- 4
Squeeze the grated cucumber firmly in your hands over the sink to remove as much water as you can.
- 5
Whisk the yogurt with the salt in a bowl until smooth.
- 6
Stir in the cucumber, the mint and most of the ground cumin.
- 7
Spoon into a serving bowl and finish with the remaining cumin and a pinch of chili powder.
Notes
- Squeezing the cucumber keeps the raita thick. Without it the yogurt turns thin and watery within minutes.
- It keeps for a day in the fridge. Stir before serving, as a little liquid will separate.
Equipment
Small frying pan, Mortar and pestle, Box grater, Mixing bowl