Cucumber Raita

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

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.