Cucumber Raita

Preparation info

  • Yield:

    1½ pt

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


U.S. Metric Ingredients
½ tsp



  1. In a small, dry skillet over moderate heat, toast the cumin seeds until aromatic and a slightly darker shade of brown. Remove from the heat and grind in a spice grinder.
  2. Peel and grate the cucumbers coarsely.
  3. Place the yogurt in a bowl and whip until smooth.
  4. Add the ground cumin, grated cucumber, salt, pepper, and cayenne