Cucumber Raita

Name: Cucumber Raita
Yield: Serves 6
Cuisine: Indian
Ingredients: 4-5 curry leaves; ½ tsp cumin seeds; pinch asafoetida; 1 tbsp vegetable oil; ½ tsp mustard seeds; freshly ground black pepper; 1 garlic clove crushed; 450 ml (16 fl oz) natural yoghurt; 4 tbsp dill finely chopped; 1 cucumber washed and grated

Preparation info

Serves
6

Difficulty
Easy

Appears in

Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

About

A true, classic raita, but the dill gives it an unusual lift which makes a perfect match for salmon in all its glorious forms.

Ingredients

1 cucumber washed and grated
450 ml (16 fl oz) natural yoghurt

Asia
India
Side dish
Gluten-free
Vegetarian

Method

Squeeze out any excess water from the grated cucumber and mix with the yoghurt. Stir in the dill, black pepper and garlic.

Heat the oil in a small frying pan. As soon as it starts to smoke, add the mustard seeds, cumin seeds, asafoetida and curry leaves, and fry, stirring, for 2-3 minutes, until fragrant. Pour on to the yoghurt and cucumber and stir through.