Navigation

You are here: Home > > Cucumber Raita

Cucumber Raita

By Kurma Dasa on 20 Sep 2008

This is is usually served in small servings in little bowls as an accompaniment to bold-flavoured main courses.

  • 1 large Lebanese cucumber
  • 1 cup thick natural yogurt (I like Greek-style)
  • 1 teaspoon ground cumin (dry roast seeds first in frying pan until fragrant)
  • 2 tablespoons finely chopped mint
  • Salt to taste

Cut cucumber in half and with a teaspoon scrape out seeds.

Grate coarsely.

Squeeze out the excess liquid using your hand.

Combine cucumber flesh with yogurt, cumin, mint and salt in a medium bowl; stir well to combine. Check seasoning. Serve as a cool accompaniment.