Cucumber Raita

Ingredients

• Plain whole-milk yogurt 400 g
• Cucumber, grated 1 medium (200 g)
• Cumin seeds 1 tsp (2 g)
• Salt 3/4 tsp (4 g)
• Kashmiri chili powder 1 pinch
• Fresh mint leaves, chopped 5 g
• Fresh coriander (cilantro), chopped 5 g

Instructions

1. 1

   Toast the cumin seeds in a dry pan over medium heat for 1-2 minutes until fragrant and a shade darker, then crush them to a powder.

2. 2

   Grate the cucumber on the coarse side of a grater and gently squeeze out a little of the juice by hand.

3. 3

   Whisk the yogurt in a bowl for 30 seconds until smooth.

4. 4

   Stir in the cucumber and most of the roasted cumin.

5. 5

   Mix in the mint and coriander, keeping a few leaves for the top, and chill for 15 minutes.

6. 6

   Just before serving, stir in the salt, sprinkle with the remaining cumin and the chili powder and serve cold with biryani, pulao, parathas or curries.