Cucumber Raita
Ingredients
- 2 pcCucumber (small dice)
- 800 gyogurt Indian (whisked)
- 2 tspWhole cumin seeds (toasted and crushed)
- 2 pinchHot pepper en poudre (for garnish)
- 1 pcFresh cilantro (finely chopped)
- 1 pcMint fresh (finely chopped)
- 2 pinchGray sea salt (for draining)
- 2 pinchBlack salt (Kala Namak)
Method
A thick, creamy yogurt that coats the spoon, dotted with crunchy cucumber dice. Toasted cumin adds a smoky note that contrasts with the bright freshness of mint and coriander.
- 1
Peel the cucumber, cut it in half to remove the seeds. Cut the flesh into small regular cubes. Salt lightly and let drain for 10 minutes in a colander to prevent the water from thinning the sauce.
- 2
Heat a dry pan. Throw in the cumin seeds. When they start to pop and the smell becomes powerful, remove them. Coarsely crush them in a mortar.
- 3
In a bowl, whisk the Indian yogurt until smooth and shiny. Stir in the cumin, a pinch of chili, the black salt (kala namak), and the finely chopped fresh herbs.
- 4
Squeeze the cucumber cubes between your hands to extract excess water. Fold them into the yogurt. The mixture should be thick and hold together.
Frequently asked questions
How do you get this dish right?
- Don't skip draining the cucumber, or you'll end up with a yogurt soup.
- Always toast your spices fresh; the aroma is incomparable to pre-ground powder.
How long does this dish keep?
Consume immediately or within 4 hours. The cucumber continues to release water over time.
