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| Cucumber Raita with Mint |
"A cooling Indian yogurt dish that can be served as an accompaniment or as a dipping sauce. Excellent with samosas."
Ingredients :
- 1/2 teaspoon cumin seeds
- 2 1/2 cups plain yogurt
- 1 cucumber, peeled and thinly sliced
- 2 tablespoons chopped fresh mint
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- ground black pepper to taste
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 25M |
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- Heat a small, heavy skillet over medium heat. Toast cumin seeds in hot skillet until darkened and fragrant, about 5 minutes; pour into a wide bowl to cool.
- Grind cumin seeds in a mortar and pestle into a fine powder.
- Put yogurt in a bowl and beat lightly with a fork or whisk until smooth and creamy.
- Stir toasted cumin seeds, cucumber, mint, salt, and cayenne pepper into the yogurt; season with black pepper.
Notes :
- One variation is to add 1 tablespoon of finely chopped onion.
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