Cucumber Raita with Freshly Toasted Cumin

A cool, creamy yogurt side dish with crisp cucumber, freshly roasted cumin and coriander seeds, and mint. It brings freshness to spicy curries and dals.

By yumbelo · 4 servings · 20 minutes

Ingredients

• 500 g plain yogurt (3.5% fat)
• 1 pc English cucumber
• 1 tsp cumin seeds
• 0.5 tsp coriander seeds
• 1 tsp ginger, freshly grated
• 1 tbsp cooking oil
• 1 tbsp lemon juice
• 1 pinch chili powder
• 0.5 bunch mint, fresh leaves
• salt

Method

1. Toast the cumin and coriander seeds in a dry pan over medium heat for about 1 to 2 minutes, until fragrant, then coarsely crush them in a mortar.
2. Wash and peel the cucumber, halve it lengthwise, scoop out the seeds with a spoon, and finely dice the halves.
3. Whisk the yogurt in a bowl until smooth.
4. Heat the oil in a small pot, briefly sauté the grated ginger and a pinch of chili powder until fragrant, then immediately stir the mixture into the yogurt.
5. Fold in the cucumber cubes, the toasted spices, the lemon juice and a pinch of salt.
6. Finely chop the mint, stir half into the raita and use the rest for garnishing.
7. Chill the raita for at least 15 minutes so the flavors can meld, and taste again before serving.