Mint Raita
Ingredients
- 500 gyogurt Indian (well beaten)
- 1 pcCucumber (grated and squeezed)
- 30 gMint fresh (chopped)
- 1 tspWhole cumin seeds (toasted and crushed)
- 1 pinchGray sea salt
- 1 pinchHot pepper en poudre
- 1 pinchBlack salt (Kala Namak)
Method
A thick, creamy yogurt that coats the spoon, speckled with freshly chopped mint. The cucumber provides a crisp bite and immediate freshness.
- 1
Heat a dry pan. Add the cumin seeds. As soon as they smoke slightly and the aroma fills the room, remove them and crush them coarsely.
- 2
Grate the cucumber. Squeeze it firmly between your hands to extract all the water. It must be very dry so as not to liquefy the sauce.
- 3
Finely chop the fresh mint leaves with a knife. Avoid the blender, which browns the herbs and gives them a metallic taste.
- 4
Mix the yogurt, cucumber, mint, roasted cumin, sea salt, black salt (kala namak), and a pinch of chili powder. The texture should be thick and smooth.
Frequently asked questions
How do you get this dish right?
- Squeeze the cucumber very firmly, otherwise your raita will turn into soup after ten minutes.
- Cumin should be toasted at the last minute to retain its full aromatic power.
How long does this dish keep?
Keep refrigerated for 24 hours. Do not freeze as the yogurt will lose its texture.
